As a child, I remember my mom making caramel corn balls to give out to the few trick-or-treaters that came to our house on Halloween (living in the country was not conducive to obtaining copious amounts of candy when returning from trick-or-treating especially because the houses are far enough apart that my dad always ended up driving us from house to house).
Back to the caramel corn – my sisters and I would wait impatiently for the caramel to cool enough for us to eat whatever pieces of popcorn weren’t being made into balls. My mom would butter up her hands with a stick of butter as she was finishing stirring the popcorn into the caramel so she could shape the popcorn into balls without having the scalding caramel sticking to her hands. When I made her recipe last week, I decided to forgo dealing with the burning sticking caramel and just spread the popcorn on a cookie sheet. Read on for the recipe!
makes 7 cups
1 cup sugar
2 tbsp light corn syrup
4 tbsp water
4 tbsp butter, salted
1 tsp sea salt
5 cups fresh popcorn
Line a large baking sheet with buttered tin foil or parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup.
Heat over medium heat, stirring constantly, until the sugar melts and the mixture begins to boil.
Cook the mixture over medium heat WITHOUT stirring until it turns a medium amber color (about 5-7 minutes).
Remove from heat and quickly stir in butter and salt. Add the popcorn and stir to coat.
Pour the caramel corn onto the cookie sheet to cool. Break into pieces and store in an airtight container.