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Caramel Corn Recipe

Caramel Corn: Have ready a large baking sheet that has been lightly buttered or sprayed with a non stick cooking spray.

Place the popped corn in a large bowl that has been lightly buttered or sprayed with a non stick cooking spray.

In a large heavy bottomed saucepan, stir together the sugars, corn syrup, water, and butter. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium-high heat, stirring occasionally with a wooden spoon, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)

Then remove the saucepan from the heat and carefully stir in the baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn and toss well to evenly coat all the popcorn (use two heatproof spatulas or wooden spoons that have been lightly buttered or sprayed with a non stick spray). While the popcorn is still warm, sprinkle with the salt. Spread the caramel popcorn onto your baking sheet and separate into bite-sized pieces. Cool completely and then store in an airtight container, at room temperature, for up to a week.

Makes about 8 servings.

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Caramel Corn:

1/2 cup (110 grams) popcorn kernels or about 10 cups (2.4 liters) of popped corn

1 1/2 cups (300 grams) granulated white sugar

1/2 cup (105 grams) packed dark brown sugar

1/2 cup (120 ml) light corn syrup

1/2 cup (120 ml) water

4 tablespoons (55 grams) butter

1 teaspoon baking soda

1 1/2 teaspoon kosher salt (or to taste)