Caramel Popcorn


This Caramel Popcorn is the Caramel Popcorn I grew up eating. My brothers have perfected it by making sure to use the high quality ingredients. It makes a big difference on the taste.

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Another trick is to not cook it too much. As soon as the butter is melted is when it’s done. I let it cook for another 10 seconds or so but no more. If you let it cook too long then the caramel gets harder making the caramel popcorn a lot more chewy and teeth pulling.

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It makes a lot so be prepared for a party or share it with some friends. It’s so good so share before you get addicted and eat it all yourself.

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Caramel Popcorn

1 ½ cups Popcorn Kernels or 40 cups popped Popcorn
3 cups lightly packed C&H Brown Sugar
1 ¼ cup Karo Corn Syrup
1 can Sweetened Condensed Milk
1 cube Butter
1 pinch Salt (2 if small fingers)

1-Make sure you have all your ingredients and clean your work area.
2-Pop all your popcorn in an air popcorn popper and remove unpopped seeds.
3-Add the brown sugar and corn syrup to a medium size pot.
4-Put on the stove to a medium high heat until it comes to a rolling boil.
4-Stir in the sweetened condensed milk and bring it to a boil.
5-Add the cube of butter and pinch of salt.
6-Stir and scrape the sides until the butter melts completely.
7-As soon as it melts completely, remove it from the heat and pour carefully over the popcorn.
8-Stir it really well so the caramel doesn’t all fall to the bottom.
9-Let it cool down a little before serving and eating.
10-Eat, Share, Enjoy!!!


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