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Chewy Caramel Popcorn

Chewy, sticky, buttery, (and so addictive) caramel popcorn.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 50 cups
Calories 140kcal
Author Megan

Ingredients

  • 2 Cups Brown Sugar packed
  • 1 Cup Light Karo Syrup
  • 1 can Sweetened Condensed Milk Eagle brand
  • ¾ Cup Butter melted
  • 2 teaspoons Vanilla
  • 2 ½ Cups Popcorn un-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.