I felt in love with the caramel corn the moment it melt in my mouth. I still remember its sweetness when I first tried it at the cinema, about only a month ago. I then decided it was never too hard to make my homemade version. It was so much easy to put together. I like to keep things simple and this recipe can not be more simple.
Yield: 4 cups
1/2 cup dried yellow popcorn
3 tbsp oil
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
Pop the popcorn in a large stockpot. Place the oil in the pot and heat over medium heat for about 30 seconds. Add the popcorn, covering the bottom of the pan with an even layers of kernels. Cover the pan and let the kernels heat until they begin to pop vigorously, 1 to 2 minutes. Shake the pan every 15 seconds so that the kernels will not burn. The corn should finish poping in 3 to 4 minutes.
Line cookie sheets with parchment paper.
In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, about 15 minutes or until it is golden brown. Add some of the popcorn and coat it with the caramel. Use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.
When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.
Source: Apdated from Williams Sonoma