Grandma's Caramel Corn

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 8 teaspoon cream of tartar2
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1/2 tsp Salt

• Snacks

  • 1 10 cups (100g air-popped popcorn

• Dairy

  • 1/2 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 10 cups (100g) air-popped popcorn1
• 1 cup (200g) packed light brown sugar
• 1/4 cup (80g) light corn syrup
• 1/2 cup (115g) unsalted butter
• 1/8 teaspoon cream of tartar2
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Directions

• Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside. Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes.  Remove from the heat and quickly stir in the baking soda.  Pour the caramel over the popcorn and stir gently until all the kernels are coated. Bake for 1 hour, stirring every 20 minutes.  Allow to cool on the pan and break apart large clusters if desired.  Cover the popcorn tightly once cooled. Make ahead tip: This caramel corn stays fresh for up to 2 weeks in an airtight container, so its a great recipe to make ahead of time!