There are times when I want to give a simple, inexpensive gift that will taste good days later.  My normal carmel corn recipe is amazing, but it’s really only great the day you make it.  I had a friend give me this popcorn in an adorable tiny paint can as a gift about 8 years ago and I’ve never forgotten that crunchy, carmel corn.  So when my kids asked for crispy carmel corn a few weeks ago, I knew just what to make!

Pop 1 1/2c. of popcorn kernels – It will make a huge bowl of popcorn!  I usually split it into two large mixing bowls so I can coat it with carmel easier.  Otherwise, I can’t quite figure out how to cover it all!

Make the syrup in a pot that is quite a bit larger than the ingredients you add.  Mine was too small and by the time it boiled and foamed up, I almost had an overflow!

For the Syrup:

In a pot, bring the following ingredients to a boil and boil gently for 5 minutes, stirring constantly:

1c. butter

1/2c. corn syrup

2c. brown sugar (I used dark brown sugar because it’s all I had on hand.  If you use regular brown sugar, it will look lighter than the finished popcorn in my pictures due to the difference in color of the brown sugar)

dash of salt

 

After it boils for 5min, remove from heat and add:

1/4t. baking soda

dash of cream of tarter

These will make it foam up and lighten in color a little.

Slowly pour on popped popcorn and stir until well coated.  You can also add peanuts at this point.  Spread it onto greased baking sheets (I lined mine with a Silpat for easy cleanup – you could also use parchment paper).  Bake at 250 degrees for 1 hour, stirring every 20 minutes.

Let it cool slightly and serve.  This popcorn is amazing the next day!  It seems like it gets cruncher and crispier.  Just make sure to store it in an airtight container.