Chewy, sticky, buttery, (and so addictive) caramel popcorn.
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 50cups
Calories 140kcal
Author Megan
Ingredients
2CupsBrown Sugarpacked
1CupLight Karo Syrup
1can Sweetened Condensed MilkEagle brand
¾CupButtermelted
2teaspoonsVanilla
2 ½CupsPopcornun-popped measurement
Instructions
Pop the corn using an air-popper or a Whirly Pop Popcorn Maker. (Aff. Link) Divide the popped corn into 4 large pots or bowls. Sort and discard old maids and set aside.
Combine brown sugar and Karo syrup in a large sauce pan. Bring to a boil and stir constantly for 3 minutes. (Don't skimp on the full 3 minutes, because the boiled sugar increases the caramel flavor.)
Add the can of Eagle brand milk while continually stirring the mixture.
Keep stirring as you slowly add the melted butter and return to a boil.
Once it starts boiling again and the butter is completely mixed in, remove the caramel sauce from the heat and add vanilla.
In your largest pot, pour the caramel evenly over the popped corn. Stir until the kernels are well coated. Pour the caramel corn onto a countertop lined with waxed paper to let cool for about 10 minutes before serving.
Notes
If you opt for using the Whirly Pop (my appliance of choice) you will need approximately ¼ cup of Olive Oil for preparing the popcorn.