Happy National Caramel Popcorn Day!

HAPPY NATIONAL CARAMEL POPCORN DAY!!

A whole day set aside for caramel popcorn?! Sign me up!

Since we have some new followers on our blog, I thought I'd re-share one of our all time favorite and most requested recipes.

I found the original recipe on  Cookies & Cups blog and modified it a bit to fit my family's taste. We prefer popcorn with a light coating, so you can still taste the farm fresh popcorn and not just a bunch of sugar. This is melt in your mouth good. #makeyourday
 

Salted Caramel Popcorn

Makes about 40 cups of caramel corn
 
Ingredients

• 1 cup unpopped popcorn kernels (about 40 cups popped popcorn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 2 tsp kosher or sea salt, divided

1. Preheat oven to 300°F
2. Line a large baking sheet with parchment paper. Set aside. (You may need two baking sheets depending on size. I use a large jelly roll pan with higher walled sides to avoid spillage in the oven.)
3. Pop popcorn kernels using preferred method. (We prefer to pop ours in peanut or other similar oil on the stove top. Air popping tends to dry the popcorn out.)
4. Remove any old maids or half popped kernels. (There's nothing worse than biting into a caramel coated old maid.)
5. Place popcorn in a large bowl (I use an extra large 13 qt bowl with plenty of room for mixing!)
6. In a saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
7. Pour caramel mixture over popcorn and stir to coat evenly. (If you don't have an extra large bowl, you may need to mix it in batches.)
8. Pour popcorn onto lined pan, sprinkle remaining salt on top and place in oven. Bake for 30 minutes, turning every 10 minutes.
9. Allow popcorn to cool on a parchment lined counter. Break apart and store in an airtight container.