Caramel Corn, Grandma Pearl's - Master Cookbook Recipe # 364

Name: Caramel Corn, Grandma Pearl's - Master Cookbook Recipe # 364
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 1 large batch
Cuisine: Southern
Ingredients: 1 cup popcorn kernels, popped (plain, no oils); 2 cups light brown sugar, firmly packed; 1 cup salted butter; 1/2 cup light corn syrup (Karo brand recommended); 1 tsp salt; 1/2 tsp butter flavoring; 1 tsp burnt sugar flavoring; 1/2 tsp baking soda

Passed down from a family friend, this recipe for Grandma Pearl’s Caramel Corn is a true treasure in the Collard Valley Cooks kitchen. It’s sweet, buttery, and has a unique depth of flavor thanks to the secret touch of burnt sugar flavoring. It’s the perfect crunchy snack for movie nights or holiday gifting!

This is recipe #364 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 5 min Total time: 1 hr 20 min

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Ingredients

1 cup popcorn kernels, popped (plain, no oils)
2 cups light brown sugar, firmly packed
1 cup salted butter
1/2 cup light corn syrup (Karo brand recommended)
1 tsp salt
1/2 tsp butter flavoring
1 tsp burnt sugar flavoring
1/2 tsp baking soda

Instructions

Prep the Popcorn: Place your freshly popped, plain popcorn into a very large (approx. 13-quart) oven-safe bowl or roasting pan.
Make the Caramel: In a saucepan over medium heat, melt the salted butter. Add the brown sugar, corn syrup, salt, butter flavoring, and burnt sugar flavoring.
Boil: Bring the mixture to a boil. Allow it to boil for exactly 5 minutes.
The Secret Step: Remove the saucepan from the heat and stir in the 1/2 tsp of baking soda. The mixture will foam up,this is exactly what you want!
Coat the Corn: Immediately pour the hot caramel mixture over the popcorn and toss well to coat as many pieces as possible.
Slow Bake: Place the bowl/pan in the oven and bake at 250°F for 1 hour.
Toss: Every 15 minutes, take the popcorn out and give it a good toss to ensure the caramel is evenly distributed and the corn doesn't stick together in large clumps.
Cool: Let the caramel corn cool completely before serving or storing.

Notes

Tammy’s Tips

"This recipe was given to me by Chris’s friend, Paul Horsley. It was his grandma’s recipe, and it is delicious!" The burnt sugar flavoring is the real "secret sauce" here,it gives the caramel a professional, old-fashioned taste you just can't get otherwise. Make sure you use a big enough bowl to toss it safely while it's hot!