Oh, I could just eat, eat, and eat this popcorn. It is the best I’ve ever come across. Not that I’ve had many homemade caramel popcorns other than this one but still, it is well received by everyone who tries it. And Jennifer likes it, too! Seems I’m just making all of her recipes this week, doesn’t it? (Please be sure to read her rendition of the recipe and the story that goes with it. It’s a good one!)
Now, I had to fiddle with the original recipe, of course. I can never leave well enough alone. I have not tasted the original next to the fiddled but we loved the fiddled recipe so I’m going to stick with it. Maybe even fiddle a little more. How many times can you say fiddle before your lips gets fuddled?
The only changes I made this time were switching the corn syrup to agave and using a little more popcorn to spread out the caramel a bit thinner. Next time? I want to try using Sucanat in place of the brown sugar. Then we’d be processed sugar free. The only reason I didn’t try that this time was because this batch of popcorn was for a party and I didn’t want to risk ruining it. But there will be a next time so don’t worry, I’ll fiddle some more.
Grandma Baer’s Caramel Popcorn, fiddled with
3/4 cup (6 oz) butter
2 cups (14 oz) brown sugar
1/2 cup (6 oz) agave (or corn syrup, if you are a purist)
1/2 t baking soda
1/2 t salt
1 t vanilla
7 quarts popped popcorn, unsalted and unbuttered (6 quarts, if you are a stickler for tradition)
In a heavy pot, bring the butter, sugar, agave, and baking soda to a boil, stirring constantly. Reduce heat while keeping the sugary mass at a medium boil and continue boiling and stirring for 5 minutes. Remove from the heat and stir in the salt and vanilla. Immediately pour the syrup over the popcorn and quickly stir to coat evenly. Divide the popcorn between two buttered cookie sheets with sides. Bake at 250 for 1 hour, stirring every 15 minutes. Cool before transferring to airtight containers or bags to store.
Yield: about 7 quarts
i make this same recipe, but i add the baking soda and vanilla after the boiling. and the baking soda makes all that crazy bubbling. i wonder if there’s a difference? it’s my staple christmas recipe that i give to all my neighbors and local friends. i think i made five batches in december. it’s so delicious!
That’s interesting! The vanilla does make a bit of a spitting, bubbling mess but I wonder if the baking soda makes it even worse! Do you think it does anything to the texture of the finished popcorn?
I made Jamey’s mom’s caramel popcorn for the first time this year (as an alternative to more Christmas cookies) and it was so fun and yummy. Our recipes look very similar. And, now I’m hungry again;-).
Caramel popcorn does that to a person 🙂
I love caramel popcorn! I made some yummy peanut butter popcorn for Christmas and reading about this makes me want to make it again… with the caramel popcorn… For a variety pack!
Thanks for fiddling with the recipe! I try to avoid corn syrup and for that reason never made Grandma’s recipe. I’ll need to try it with the agave syrup.
Hi Rose! I doubt you’ll be able to tell the difference…enjoy!
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oooooh i love me some caramel popcorn! but not the gross sugary stuff. will DEF have to make this!!
Hey Katie! Thanks for stopping by! You’ll love the popcorn…it’s sweet but in the best way!
The texture of my carmel corn has changed and I can’t find my old recipie. It use to be a smoother texture and now it is more granular, maybe not enough to bother others but definately bothers me. Does anyone have a reason for the granular texture vs a smoother?
Interesting. Are you boiling the caramel long enough? Maybe the sugar isn’t dissolved enough.