Halloween is right around the corner and I never celebrate it without making caramel corn. I use the good old Jiffy® Pop recipe. I have a copy from one of their plastic popcorn bags that my Mom handed down to me. It’s worn and sticky – but I can still read it and it’s the best caramel corn you’ll ever taste.
Instead of popping the corn in a popcorn popper or on the stove, I find that using a light-low salt microwave popcorn works just as well.
Hope you give this a try – you’ll be impressed.
Jiffy® Baked Caramel Corn
This recipe came from Jiffy Pop years ago. It melts in your mouth and is quite addicting.
- 6 qts. (24 C) popped popcorn
- 1 C (2 sticks) butter or margarine
- 2 C brown sugar, packed
- ½ C light or dark corn syrup (I prefer the light)
- 1 tsp. salt (½ tsp. more if using unsalted butter)
- ½ tsp. baking soda
- 1 tsp. vanilla
- salted peanuts or other nuts (optional)
Pre-heat oven to 250°F. In medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Reduce heat to simmer; boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped popcorn and nuts, mixing well. Turn into 2 large shallow baking or roasting pans. Bake at 250°F 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container. Makes about 5 qts. caramel corn.