This recipe is from my Grandma Shirley, and I’ve made it for at least 30 years. It’s a soft, creamy, caramel popcorn – decadent!
Old Fashioned Soft and Creamy Caramel Popcorn
21-24 cups of popped pop corn (use fresh, check the date on popcorn)
1/2 cup butter (1 square)
1 cup light corn syrup
2 cups packed brown sugar
1 can sweetened condensed milk
1/4 tsp. salt 1 tsp. vanilla
1-2 cups roasted nuts, optional
Pop the popcorn and measure 21 cups into a large bowl discarding any corn that didn’t pop.
Keep the extra 3 cups aside.
Add in nuts if desired.
Coat shallow pans (jelly roll) with spray release.
In a medium heavy saucepan combine the butter, corn syrup, brown sugar, sweetened condensed milk and salt.
Attach candy thermometer to the side of the pan. This is important and be sure it is working properly – buy a new one if you have a question. Be sure the end of the candy thermometer, the bulb does NOT touch the bottom of the pan while in the mixture.
Turn heat to medium-high. STIRRING CONSTANTLY cook over medium-high heat until mixture boils.
When it comes to a boil turn down to medium and continue stirring until the thermometer reaches 220 degrees or soft ball stage.
Take off the stove and stir in the vanilla.
Pour caramel over the popped popcorn and mix gently, adding in more popped corn as desired for a heavy or light caramel coating.Mix gently, folding popcorn over and over in the caramel sauce till covered completely.
Pour caramel corn into sprayed pans and let cool.
Store in zip lock bags or tightly sealed container.
Copyright recipe Carrie Groneman, A Mother’s Shadow, 2013.
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