I love good caramel popcorn.  My favourite caramel popcorn comes from Kernels (from Canada) and Garrett’s (from Chicago), but their popcorn is ridiculously overpriced, especially considering how easy and cost efficient it is to make at home.  I eat this stuff until my mouth hurts.    My recipe always gets great reviews.

Krystal’s company holds an annual baking contest to raise money for charity (United Way).  The winner is determined by the employees’ votes.  But since employees have to pay for the baked goods that they want to sample, not everything gets tasted.  This is the most challenging aspect of this competition, because your entries need to be unique and visually appealing in order to get picked over the other, 30 or more, entries.  The best tasting brownies or cookies wouldn’t stand a chance in this bake-off, because no one would even try them.  In November, 2009, I competed for the first time with my caramel popcorn.  Only 3 people sampled it, haha    However, 2 of the 3 people that sampled it, voted for it.  So I consider that a success.    Update:  In November, 2010, I competed for the second time and won 1st place with my Chocolate Bar Cheesecake Bites (recipe here).

Ali’s Caramel Popcorn Recipe

8 cups popped popcorn (see popcorn recipe below but omit salt and butter, will need 2-3 batches)
1 1/2 cups packed brown sugar
2/3 cup butter
6 tbsp corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla

In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla.
In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet that has been lined with a silpat (silicone) mat; arrange popcorn in single layer. Bake in 325°F oven for 10 to 12 minutes.  Mix the popcorn really well.  Let cool completely.  Break up large popcorn clusters by hand then transfer to storage container.  Cover and shake vigorously to break up popcorn pieces.  Store in airtight container for up to 3 days.

Popcorn Recipe

3 tbsp vegetable oil

1/3 cup popcorn kernels

large, covered pot

salt to taste

butter to taste

Heat the oil in a large pot over medium-high heat.  Once oil is hot, but not burnt, add popcorn kernels and cover the pot with the lid.  Move the pot around so that the kernels swirl in the oil and get coated.   Sprinkle salt over the kernels.  Once the popping starts, shake the pot every now and then to move the kernels inside the pot while keeping the lid partially open to allow the steam to escape.  When the popping slows to seconds between each pop, remove from heat and pour popcorn into a large bowl.  Pour melted butter over the popcorn and mix.  Could also add more salt to taste.