Caramel Corn

One of my husbands favorites is caramel corn and it has been almost a year since I have made any.  King Arthur Flour recently featured a recipe on line that I have adapted.  Brian could not have this treat anymore until his successful surgery and now can have everything. 

My recipe is tripled and includes some help on the corn popping!!


 45 C. popped corn ( 3 batches as stated in popping directions)
3  T. molasses
3 T. dark corn syrup
3 C. packed dark brown sugar
3/4 C. light corn syrup
1 1/2 C. salted  butter
1 1/2 t. baking soda
9 T. oil for popping
1 1/2 C. plus 3 T. good fresh popping corn

Using a large heavy bottomed kettle add 3 T. oil to the bottom of the pan over medium high heat.  Add a couple of kernels of corn and as soon as they pop add 1/2 C. plus 1 T. of the popping corn.  Cover and shake the pan across the burner until the popping subsides to just a pop every couple of seconds and immediately move off the heat and dump into a large bowl ( 6 qt.).  I measure the corn by the cupful into a huge bowl, roaster, or pan (3 gal.) leaving any unpopped or scorched kernels to be discarded.  You should yield 15 good cups of corn.

Wipe the popping pan with a paper towel and repeat the process 2 more times.  Set aside.

Preheat the oven to 200 degrees F. and line two half sheet pans with parchment paper.  Set aside.

Using a large heavy bottomed saucepan over medium hi heat.  (I again wiped out  the pan I popped the corn in and used it.)  Bring the molasses, brown sugar, butter, and corn syrups to a boil.  Boil stirring occasionally, for 5 minutes.

Remove the pan from the heat and add the baking soda stirring quickly until the mixture becomes foamy.  Immediately,  being very careful not to burn yourself,  pour the hot syrup over the popped corn and stir until well coated. 

Spread the hot caramel corn onto one of the prepared pans.  Bake for 1 hour and 15 minutes total.   At the end of the first 20 minutes take the pan of corn from the oven and place the parchment lined second pan on top of the first and flip it over onto the second.  Carefully peel back the parchment that had been on the bottom and is now on top.  Replace it in the pan so as to be ready to turn again in another 20 minutes.  Continue until the baking time had elapsed.  When done leave to cool then break apart and store in an air tight container.