Originally from a rural Wisconsin 4-H cookbook, this delightful snack is sweet, buttery, and delicious. The popcorn tastes like it came straight from the county fair — sweet and caramelly, but also surprisingly balanced.
The recipe couldn’t be easier: You put the caramel ingredients in a pot, cook them for 5 minutes, coat the popcorn with the warm caramel, and bake it all in the oven for an hour. It’s so simple, and yet it yields a buttery sweet caramel popcorn with the best possible texture: light and crispy-crunchy with just a little bit of chew. Try this recipe one time and you’ll be surprised at how approachable it is — which is good since once your family tastes it, they will request it again and again.
HOW to:
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Preheat the oven to 200ºF. Grease a rimmed sheet pan with butter, line it with parchment paper, then grease the parchment.
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Place the popcorn in a large heat-proof mixing bowl. Set aside.
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In a large saucepan, combine the butter and sugars. Bring to a boil over medium-high heat, gently stirring only when necessary to help the sugar melt evenly. Boil for 5 minutes, then stir in the baking soda.
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Immediately pour the caramel over the popcorn and toss to coat.
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Transfer the caramel popcorn to the prepared sheet pan and spread it evenly. Bake for 1 hour.
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Let cool completely, then break the popcorn into kernels. Enjoy!
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Leftover popcorn can be stored in an airtight container at room temperature for up to 5 days.
Recipe adapted from: Baron County 4-H Family Cookbook