SOFT CARAMEL POPCORN

This recipe is passed down through my Grandma.  But, my Aunt Teri, is definitely the one to have mastered it.  Unfortunately, I don’t get home often enough, but when I do, Teri always treats us with this AH-MAZING treat!  The recipe makes a ton, and usually, it’s gone within 24 hours.  It begins as a snack after lunch.  A few glasses of wine later, it becomes an evening munchie.  And, finally, it is an incredible hangover cure as breakfast, with a strong cup of coffee.  I love the ladies in my family for so many reasons, including this delicious recipe!

INGREDIENTS

  • 1 stick of butter (1/2 cup)
  • 1 cup of brown sugar
  • 1 cup of light Karo syrup
  • 1 can Eagle brand, sweetened condensed milk
  • 1/2 tsp of vanilla
  • 5 qts of popped corn
  1. Pop 5 quarts of plain popcorn with an air popper.
  2. Melt butter, brown sugar, and syrup in a medium size sauce pan.
  3. While stirring constantly, bring to a boil, over medium-medium high heat.
  4. Add the can of condensed milk.  Continue to stir.
  5. Stir, and cook until the temperature meets “soft ball” stage of 240-245 degrees.
  6. Once you reach the soft ball temperature, drop a teaspoon of the caramel sauce into a cup of water.  If you can pull the caramel out, and form into a soft ball – it’s perfect!
  7. Stir in the vanilla.
  8. Pour caramel sauce over the popped corn.  Turn slowly, while folding the caramel through all of the popcorn.
  9. Cool to room temperature before eating.
  10. Will store at room temperature for 5 days….if it lasts that long!!
  1. Pop 5 quarts of plain popcorn with an air popper.

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2. Melt butter, brown sugar, and syrup in a medium size sauce pan

3. While stirring constantly, bring to a boil, over medium-medium high heat.

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4. Add the can of condensed milk.  Continue to stir.

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5. Stir, and cook until the temperature meets “soft ball” stage of 240-245 degrees.

6. Once you reach the soft ball temperature, drop a teaspoon of the caramel sauce into a cup of water.  If you can pull the caramel out, and form into a soft ball – it’s perfect!

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7.Stir in the vanilla.

8.Pour caramel sauce over the popped corn.  Turn slowly, while folding the caramel through all of the popcorn

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9.Cool to room temperature before eating.

10. Will store at room temperature for 5 days….if it lasts that long!!

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My mom has made a book of all of my Grandma’s recipes, including this one!


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Great memories for decades, with this popcorn.

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