Caramel Popcorn
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.