Mom’s Gooey Caramel Corn
We ate a lot of popcorn growing up, and sometimes Mom would treat us to a big bowl of gooey, rich caramel corn. My favorite thing to do was wait until it the caramel sank to the bottom and solidified a bit, then turn the popcorn upside down and eat from the bottom. At the bottom it was no longer caramel corn, but popcorn-flecked caramel. Mmm.
If you don’t like it too gooey, just allow the caramel to boil a couple of minutes. The longer you boil it, then crunchier it will be when it cools.
from my Mom
2 c packed brown sugar
1 c (2 sticks) butter
2 dashes cream of tartar
Pinch of salt
1 c corn syrup
Splash of vanilla
About 2 batches of air-popped popcorn (about 1/2 c. of kernels) or 3-4 bags of microwave popcorn
Combine sugar, butter, cream of tartar, salt, and corn syrup in a medium saucepan. Cook at medium heat until it comes to a rolling boil and “swooshes” up in the pot. Remove from heat and stir in vanilla. Pour over popcorn and mix well.
1. “Swooshes” is what my mom said.
2. This can easily be halved. Lucky for my backside.
3. If you use microwave popcorn, it gives it a richer, more buttery flavor because the popcorn is already flavored. It’s really good that way, but seriously . . . there are two sticks of butter in the caramel. Do you really need pre-buttered popcorn?