Go Back

Mom's Famous Chewy Caramel Corn

Handmade Farmhouse
Soft, melt-in-your-mouth salted caramel corn that we love to enjoy warm, but it stays soft for days in a ziplock bag! Great to share with friends and neighbors.
Print Recipe Pin Recipe
Course Snack
Cuisine American

Equipment

  • Brown paper bags

Ingredients
  

  • 1 Cup Butter (2 sticks)
  • 1/2 Cup Karo Corn Syrup
  • 2 Cups Packed brown sugar Light brown
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup Raw popcorn kernels

Instructions
 

  • In a brown paper bag, pour in 1/3 cup of popcorn kernels. Fold the very top of the bag over twice and pop in microwave until done.
    Repeat this step again with another 1/3 cup of kernels.
    Pour popped popcorn into a large bowl. Shake un-popped kernels to the bottom of the bowl and scoop 15 cups of popcorn into another large bowl. This step of separation is important as you do not want to bite into a hard kernel. Set aside.
    In a large stovetop pot, melt butter and add brown sugar, salt and Karo syrup. Stir until well incorporated. Turn up heat and bring caramel to a boil. Allow to boil for 1 minute, then remove from heat.
    Add 1 teaspoon baking soda and stir. Caramel will become really foamy and expand.
    Carefully pour hot caramel over popped popcorn and use a spatula to stir and evenly spread caramel over the popcorn.
    Spread onto a baking sheet to serve. We love to enjoy the caramel corn warm, it is melt in your mouth delicious!
    After cooled, store caramel corn in a couple of gallon ziplock bags. This will keep it soft for days!
    *I would not suggest using buttered popcorn for this recipe. Results are best when you use raw popcorn kernels.