Tuesday, July 27, 2010

Caramel Popcorn

10 cups popped, unflavored popcorn, no butter added
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Pour popcorn in a greased 9 by 13 inch baking dish. Cook sugars, butter, corn syrup and salt in a medium heavy-bottomed saucepan until they reach 255 to 260 degrees on a candy thermometer, or until a small amount of the mixture pressed between two fingers forms a hard ball that holds its shape but is pliable. Pour in the baking soda and stir until foamy. Immediately pour over the popcorn and stir until well coated. Cool for approximately one hour, then break apart and enjoy. Store in a closed container.


  1. This looks super yummy. I was wondering what store bought candies you eat. I don't know what I can have and I would really love to have an occasional easy treat. (I have celiac disease, so I am already wayyy limited). Anyone?=)

  2. Hi Daniel. I'm sorry for the delay in my reply. Our best option is old fashioned sugary candies like butterscotch disks, caramel, and anything similar. No chocolate or anything too fancy. I hope that helps.