“I can’t stop eating it,” my guests tell me when they try my caramel corn. For college basketball game-day parties, I fix enough to fill a big red tin decorated with the University of Arizona logo. The delectable syrup coats the popcorn well but isn’t sticky.
—SHARON LANDEEN TUCSON, AZ
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: ABOUT 5 1/2 QUARTS
6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup corn syrup
1 teaspoon salt
3 teaspoons vanilla extract
1/2 teaspoon baking soda
1. Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
2. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.
3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.