Caramel Corn

Caramel Corn

2 T canola oil
½ cup popcorn kernels
1 teaspoon salt
1 cup light brown sugar
1 stick unsalted butter
½ cup light corn syrup
¼ teaspoon baking soda


Heat oil in a large pot over medium-high heat. Add popcorn. Shake pan occasionally as corn pops. Keep over the heat until popping slows down.

Empty popped corn into a large bowl. Add salt and flip to distribute evenly. Transfer to a baking sheet.

Heat oven to 250.

Partially melt butter in a medium saucepan over medium-high heat. Add brown sugar, corn syrup and baking soda and bring to a boil. Cook, without stirring, until mixture reaches 235 on a candy thermometer, about 8 minutes. Remove from heat and pour over popcorn, stirring with a heat-resistant spatula or buttered spoon. Work quickly to spread it evenly.

Bake popcorn for 20-30 minutes, stirring every 5-10 minutes to continue coating uniformly. Remove pan from oven; cool on a wire rack or a cool cook top. Allow to cool for a few minutes, then break apart any clumps of popcorn using your hands or two teaspoons.