My girlfriend Patty brought cellophane bags of candied popcorn to a cookie exchange. From Patty: The recipe originally came from my grandmother. Growing up in Nebraska, my mother made it for me and my two sisters when we were young. When we grew up and moved away, she made it for us when she visited our homes for the holidays. She continued to make it for herself and her friends for her last Christmas when she was 93! She was a strong woman and definitely influenced us all. Jack helps me make it…that caramel sauce is boiling hot and he helps pour…both of us talk about Mom when we make it.
From me: My husband, a self-proclaimed caramel popcorn connoisseur, says this is the best.
2 C brown sugar
2 sticks butter (1/2 lb.)
1/2 C white corn syrup
1 tsp. salt
1/2 tsp. baking soda
6 quarts popped corn
Combine brown sugar, butter, syrup, and salt. Bring to boil, stirring constantly. Boil for 5 minutes without stirring. Remove from heat, add soda and stir. In a large bowl, pour over popped corn and stir throughly to coat. Transfer caramel corn to rimmed baking sheets. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven to cool, then break up pieces and enjoy. Wrapped in cellophane bags and tied with a ribbon, they make pretty party favors or hostess gifts.