Caramel Corn

 

When Brandon and I first got married, back in 1997, I worked in a candy shop. The coolest thing about this candy shop, was that there was freshly made Caramel Corn everyday. The shop smelled wonderful, and usually on the weekends there would be a long line waiting for the freshly made Caramel Corn. I remember people asking when the next batch would be done so they could have first dibs. Who doesn't like fresh Caramel Corn? This recipe is Corn Syrup free. My house smells wonderful. MMMMM.

Caramel Corn
Preheat oven to 300 degrees
One batch Pop Corn(1/2 cup, unpopped), popped in air popper
1/3 cup butter
1/2 cup brown sugar
1/4 cup pure maple syrup
pinch of sea salt
1/2 teaspoon Baking Soda

In a small saucepan, bring butter, brown sugar, pure maple syrup and sea salt to a boil. Boil for 2 minutes, stirring so it doesn't burn. Remove from heat and add baking soda and stir till combined(it will bubble).

With popped Corn in a large bowl or large pot(bigger than you think you need), pour caramel over the popcorn. With a large wooden spoon, stir gently till well coated(be careful, it's really hot).

Spread pop corn on a buttered baking sheet, evenly. Bake for 15 minutes. Break apart pieces on pan and let cool. Store in an airtight container to keep fresh.