Homemade Caramel Corn
, about 2 h, Makes 10-11 cups
Crisp, buttery caramel corn: brown sugar caramel foamed with baking soda, then slow-baked until crunchy.
| prepPreheat oven to 200°F / 93°C | |||||
| prepLine 1-2 12×17-inch baking sheets with silicone mats or parchment | |||||
| 200 g packed light brown sugar | Melt & simmer 4 min, 234°F / 112°C | Off heat, stir in baking soda | Pour over popcorn, stir to coat | Bake 200°F / 93°C, 1 hr, stir every 20 min | Cool 30 min, break up clusters |
| 80 g light corn syrup | |||||
| 113 g unsalted butter | |||||
| 1/2 tsp salt | |||||
| 1/8 tsp cream of tartar | |||||
| 1/2 tsp baking soda | |||||
| 10-11 cups / 70-75 g air-popped popcorn | |||||
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