Here’s a family favorite caramel corn recipe.  I made it for a party last week; it’s great for making ahead since it keeps for up to a week in an airtight container.

You can easily convert it to a vegan/dairy free recipe by using Earth Balance, margarine, or other butter substitute.

A note for those of us who barely remember non-Microwave popcorn.  Popping the corn is done best with an air popper, says my mother.  If you missed that fad from 1985, you can do what I did: use a large covered pan or dutch oven.  Put a little oil in the bottom of the pan and add a cup of uncooked popcorn.  Stir it or shake the pan constantly, or you’ll burn the h-e-double-hockey-sticks out of the popcorn, like I did on my first try.

This recipe is courtesy of my loving mother, who got the recipe from my Aunt Becky, who “got it from some cookbook.”

Caramel Corn

6 quarts popped corn
2 cups brown sugar (I used light)
1/2 cup white corn syrup (like light Karo)
1 teaspoon baking soda
2 sticks butter/margarine/vegan “butter”
1 teaspoon salt
1 teaspoon water

Pop the corn and put into two separate big bowls and set aside.   (The recipe says keep the corn warm in a cool oven, but I did fine with cool corn when I made it.)

Boil all other ingredients except the baking soda in a large pan (3 quarts or larger) for five minutes, stirring constantly.  Remove from heat and add baking soda (it will bubble.)  Turn on oven to 200 degrees.

Pour mixture over popcorn and stir well.  Spread onto two cookie sheets covered with aluminum foil.

Bake at 200 degrees for 1 hour, stirring every 15 minutes with a spatula.  Be diligent; popcorn can burn easily if you don’t turn it!

Cool on wax paper.  Store in ziploc bag or other airtight container.