Monday, December 14, 2015

baked caramel popcorn

the goods:

10 cups plain popcorn, popped
1 cup brown sugar, packed
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 200 degrees. Spread the popcorn out onto a large, foil-lined and lightly greased rimmed baking sheet.
In a medium saucepan set over medium heat, combine the sugar, corn syrup, butter, cream of tartar, and salt. Bring to a simmer stirring constantly. Allow to simmer for 3 minutes. Remove from heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until it is evenly distributed and coating the kernels. Bake for 1 hour, stirring every 20 minutes. Allow to cool on the baking sheet, then break apart any large clusters.

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