Growing up popcorn was a Sunday staple, just like taking Sunday naps. Every once again my mom would sweeten our afternoon treat and turn our popcorn into caramel corn. I now treat my family to caramel corn now and then. This recipe comes together quickly, and doesn’t require you to own a candy thermometer or even know the difference between “soft ball” and “hard ball”. If candy making is intimidating, then this is a great recipe to start with!
First, the popcorn. You’ll need 10 quarts of popcorn. We pop into one bowl and transfer to another to avoid having kernels or “old maids” in the popcorn. Nothing is worse than biting down on one of those when you aren’t expecting it. You’ll need about 10 quarts of popcorn. Just shake the bowl a little to have the kernels fall to the bottom and then lift the popcorn off the top to avoid any jaw breakers.
Besides the popcorn you’ll need Karo syrup, brown sugar, sweetened condensed milk, butter and vanilla.
Add 1 cup Karo syrup and 1 lb. brown sugar (approximately 2 cups) together and bring to a boil.
Stir to keep it from burning and watch scrape the sides to be sure the sugar dissolves.
Add 1/2 cup of butter and 1 can sweetened condensed milk to the sugar mixture and again bring to a boil while stirring.
Remove from heat and add 2 teaspoons vanilla.
Pour over popcorn and stir well. Be sure to scrape the bottom of the bowl because the caramel likes to hide out down there.
Now step back and watch this disappear! It makes enough you can share with neighbors, or if you want less you can cut the recipe in half.