Well, I finally did it. I broke down and made my mother's caramel corn. For as long as I can remember this recipe has been a staple in her household. A sweet and salty snack that I can never find replicated correctly out of any bag or from any company but only from out of her kitchen. It always seems to rear its lovely little head in Fall, a rather appropriate appetizer to welcome the surplus of holiday sweets to follow in the next few months.
BEWARE: This recipe is highly addictive. I purposely didn't attempt to make her crack corn until now only because I was afraid of how I would want to reproduce it in my own home as soon as the last batch would run out. This is our 4th batch this week. FOUR. As in one, two, three, FOUR! Houston, we have a problem.
Ok, Ok, so two batches were for friends and another was to take to a Halloween potluck but it still didn't stop me from grabbing a fresh bowl each time and sitting in the corner like Gollum whispering "My Precious" as I shoveled handfuls in my mouth.
I think you will find that it is the perfect balance of sweet and salty. Not every piece of popcorn is doused in caramel which for me is a good thing because it evens out the flavor of the caramel and the corn equally but at the same time is a not-so-good thing because it just allows you to eat more. True story friends. Find the recipe below, make it (if you dare!) and understand why I call it Caramel Crack Corn.
Caramel (Crack) Corn
20-30 cups popped corn (about 1 cup unpopped)
2 cups brown sugar
2 sticks butter
1/2 cup light karo syrup
1 tsp salt
1 tsp baking soda
Preheat oven to 200 degrees.
Bring sugar, butter, syrup and salt to a boil and simmer at a low boil for 5 minutes stirring occasionally.
Remove from heat and add baking soda, stirring very well to incorporate. Pour over corn.
Toss and stir well. Bake uncovered in oven for one hour taking out to stir every 15 minutes.
When finally taking out of the oven after an hour, break up larger pieces of caramel corn into bite sized portions and let cool before storing in an air tight container for 3-4 days. Good luck making it last that long!