Grandma Mueller's Caramel Popcorn

Ingredients:

•  2/3 cup popcorn
• 5 tablespoons oil  (peanut oil is best)
• 1 cup brown sugar
• 1 stick butter
• 4 tablespoons Dark Karo Syrup
• 1 teaspoon vanilla
• Salt to preferred taste
• ¾ teaspoon of baking soda

Putting it Together:
Pop the Popcorn:

1. 2/3 cup popcorn
2. 5 tablespoons oil  (peanut oil is best)

Use a sturdy pot with a lid.  Once popped, place the popcorn into a roaster.
 
Make the Caramel Sauce:

1. 1 cup brown sugar
2. 1 stick butter
3. 4 tablespoons Dark Karo Syrup
4. 1 teaspoon vanilla
5. Salt to preferred taste

 
Stir until all ingredients are well blended.  As the ingredients melt together, the mixture will start to bubble and rise in the pot.  Just before pouring the mixture over the popcorn, add ¾ teaspoon of baking soda.  This will cause the mixture to rise quickly and change the color of the mix.
 
Pour the sauce over the popcorn and do your best to mix it well.  (NOTE:  I have usually doubled my sauce recipe to make sure the popcorn is will covered.)  Bake the mixed popcorn at 200 degrees for one hour.  You will need to stir the popcorn every 15 minutes to continue making sure the sauce is well mixed with the popcorn.  Once you are finished with the baking, pull the popcorn out and give it another mix.  As the sauce cools, it will harden and you will need to break it up as you put your popcorn into a storage container.
 
 
Lessons Learned:
I tend to add salt to the popcorn and the caramel mix.  If you don’t like too much salt I would only add it to the mix.
Don’t rush the cooking of the caramel mix.  You can let it bubble for a while but do make sure to stir it often.  For those who wish to use a candy thermometer, the ideal temperature is 220 degrees.
 
I tend to make this in a large batch.  If you wish to do two roasters at a time, increase the ingredients list to:
 

• 1 pound butter
• 2 pound bag of brown sugar
• 1 cup of dark karo syrup
• 4 teaspoons vanilla
• Salt to taste
• 3 teaspoons of baking soda 

---