It's a family favorite, and one that I typically start making in September or October. It goes perfectly with our fresh-pressed apple cider and everything else that fall entails. Lately though, I've been craving this caramel popcorn. (Carlotta gave up sugar for Lent, so now would be a perfect time to submit all your sugar-laden recipes. ;) The best part about this recipe? It takes ten minutes, tops, and it all cooks in the microwave.
Here's the recipe.
two bags of popcorn
one stick of butter
one cup of brown sugar
one/fourth cup of corn syrup
one/half teaspoon of salt
and one/half teaspoon of baking soda
Take the freshly popped popcorn, (we pop ours on the stove, but you can use whatever low-salt option you have) and pour them into a paper grocery bag sprayed with cooking spray. Set it aside; you'll need it in a minute.
Next, combine all the ingredients except for the baking soda into a microwave safe bowl. You'll want to microwave it for two minutes, stir it, then put in in for another minute. When you take it out of the microwave, stir in the half teaspoon of baking soda.
Pour the entire caramel mixture on top of the popcorn. This next part is key. Roll the top of the bag closed, and shake it. The harder you shake it, the better mixed it will be and the better it will taste. Continue shaking until your biceps start burning. Put the entire bag back in the microwave for a minute and forty-five seconds. Then shake it. Then put it back in for another minute forty-five. Shake it. Are you getting the picture? ;) Finally, it needs to go back in the microwave for another minute. Shake it again, and you're through! I usually pour it onto a cookie sheet covered in wax paper, and let it cool. (The best part is all the little popcorn/caramel bits stuck onto the bottom of the bag. Those are best scraped off with a spoon and eaten quickly.)
It should last up to a week, if you have any sort of self control and don't eat it on the first day. (I speak from experience...) Enjoy, and let me know what you think!