If you are looking for something easy and delicious to make for snacking your way through the big game this weekend, this is the perfect recipe. If you have no vested interest whatsoever in involving yourself in the drama of Super Bowl XIV, and plan to just watch for the commercials and halftime show and spend the rest of the game discussing the nuances of the Marvelous Mrs. Maisel series or the merits of the new Little Women movie vs the old one, this is the perfect recipe. If you don’t own a television but love the combination of salty and sweet in your snack food, this is the perfect recipe!

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I adore caramel popcorn and it is really dangerously simple to make! It is the perfect balance of salty and sweet, and this one comes out light and crispy, not stick-to-your-teeth gummy. You’ll need an air popper for the popcorn for the easiest and most thoroughly popped popcorn. HERE is one similar to mine, though mine is boring white and this one comes in pretty colors!

Favorite Caramel Corn Recipe

Ingredients

• 1/2 cup popcorn kernels (around 16 cups popped corn)

• 1 cup butter

• 2 cups brown sugar

• 1/2 cup light corn syrup

• 1/2 teaspoon baking soda

• 1 1/2 - 2 teaspoons coarse kosher or sea salt

• OPTIONAL nuts - about 2 cups

Directions

Preheat oven to 250 degrees F. Line a large rimmed baking sheet (or a large roasting pan works too) with parchment paper or a silicone baking sheet. You’ll want a single layer of popcorn if possible, so use an extra pan if necessary. Pop the popcorn kernels in an air popper into a large bowl. Stir in nuts if using. In a small saucepan, combine the butter, brown sugar, corn syrup, and 1 tsp of salt over medium heat. Bring to a boil and continue boiling for around 4-5 minutes without stirring until it is a rich deep caramel color Remove from heat and stir in baking soda, mixing well. It will bubble up a little, don’t be alarmed, it is creating a chemical reaction or possibly a magic potion…but in any case, improves the texture of the finished product! Immediately pour caramel sauce over popped corn and stir to coat evenly. A silicone SPOONULA (spoon shaped spatula) is a good tool for this…I imagine you could also just spray your mixing spoon with a non-stick spray like Pam to keep it from sticking to your your caramel corn, but I have a spoonula so I’ve never investigated that to be sure. Spread your caramel coated popcorn on your prepared baking sheet(s) and sprinkle with remaining salt. Bake for 45 minutes, stirring every 15 minutes. Allow popcorn to cool on a parchment lined counter (or silicone baking mat). Make another batch (it’s addictive and you don’t want to run out before your guests arrive!) I think it keeps 3 weeks or so in an airtight container, but this has never been actually tested in our house…

Options

If you are more adventurous, you can experiment, adding spice like cayenne to your mixture for a kick with your sweet and salty. I’ve even seen cheese and spice options. I personally love it the way it is so I’ve never gone there, but you could!

This recipe is a holiday favorite for us and we usually make multiple batches to package in cellophane bags for gifts. For winter, it pairs well with hot chocolate, mulled cider, hot buttered rum, or our much beloved Glühwein (recipe HERE). But, frankly, ANY beverage will do!

Enjoy!