As soon as the temps drop in the mornings we cook up a pot of chili and our favorite brown bag caramel corn recipe that Gabe has perfected over the years! Wanted to share it with all of you today. Here is the step by step video you can reference as well.
Ingredients
1 cup salted butter
1 ½ cups of popcorn kernels (You can make more to have on hand if you want it to have a thinner caramel coating.)
2 cups packed dark brown sugar
¼ cup light corn syrup
1/3 cup honey
½ tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp nutmeg
1 dash of salt
1 tsp baking soda
1 large brown grocery store bag
Instructions
1. Pop the popcorn and dump into paper bag.
2. Add the butter, brown sugar, corn syrup, honey, vanilla, cinnamon, nutmeg, and salt in a small sauce pan, and bring to a low boil.
3. Stir for 5-7 min. (We like our caramel corn a little chewy, but continue to boil longer if you like it crunchy.)
4. Remove from heat and stir in the baking soda.
5. Whip until it rises into a nice big fluffy mix.
6. Pour the carmamel sauce into the paper bag with the popcorn and gently mix until popcorn is evenly coated.
7. Dump popcorn onto a greased cookie sheet to cool.
8. Store in plastic tupperware or gallon sized ziploc bags.
Warning: highly addictive! (Like I can never JUST eat one handful, and need to have someone hide it from me.)
This makes great popcorn balls as well, and it’s a great addition to any fall gathering. Hope you enjoy!
