Grandma Paul's Caramel Corn

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Made this for Christmas gifts and got rave reviews. Just the right amount of carmel for me and it distributed nicely during the hour of cooking and stirring. After it cooled I drizzled some chocolate all over it. Yum!!

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I only gave this a 2 because I expect more accuracy from a professional's recipe. This recipe had two problems. First, as previously noted by others, there was nowhere near enough caramel coating for 8 quarts of popcorn. The second time we made this, we did 5 quarts of popcorn with the same amount of caramel and it was perfect. Also, boiling on a medium heat for 5 minutes created a caramel that was much too stiff to stir into the popcorn without breaking the popcorn. The second time we made this, we cooked it for about 3 minutes at a lower boil. Perfecto! Also, we didn't have light corn syrup so I used dark, which works fine, but does give a stronger 'browner' flavor. Next time I'm going to try it with honey which is also a good substitute for karo syrup.

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This is delicious and easy to make. Everybody loves it. I use 2 bags of Chester's Puff Corn instead of popcorn. There aren't any hulls or hard kernels this way. I have made 3 batches since Thanksgiving.

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This was a fun one...I am making it for Christmas gifts this year...I save pretty jars all year long and make a home-made gift for friends and Church nursery workers :...last year I made latte mix w/chocolate covered spoons...this year I am putting this caramel corn in the jars and then decorating them...it was simple to make, and tasted great!...I didn't have enough brown sugar..so I subbed some white sugar..it worked fine!

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I made this for a get together and someone thought is was Garrett's (world famous popcorn company. And I bagged them in cute baggies with red ribbon and gave them as Christmas gifts to my mom's group--the compliments kept rolling in. Thanks, Paula! This is clearly a winner.

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I'm SO glad that I found this recipe! It's exactly like the one that I've used for years, but couldn't find my copy this year. I actually did the "Happy Dance" in the kitchen when I found it, as everyone is wanting my caramel corn already. A few of things that you should know before making this...

1 always use real butter - not margarine
2 do NOT double the recipe - you can always make multiple batches
3 3 bags of microwave popcorn is just the right amount

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Here are tips I've come up with:
-Three 3.3 oz micro bags of name brand butter flavor makes just right amt corn.
--Empty each into big bowl, bad kernels go to bottom, then scoop by hand into your big pot.
--Used 1/2 tsp more salt, also added 1 tsp vanilla right before soda
--Don't worry about candy thermometer-just get a good goop going, 5 min is fine
--Take bottom rack out of stove and use a big soup pot for baking part.
--Stir with Teflon spatula coated w/cooking spray.
Hope these tips helped; I am inept with this type of thing but in second year finally am in my caramel corn groove!

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YUM! Takes a while with all the stirring but really worth it. Yield is huge and doesn't cost much at all to make. Careful not to have your caramel too hot when you put the baking soda in, yikes :

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Wonderful recipe but how can you go wrong with Paula and butter. I did add some vanilla just for that little extra. Taking it to a Halloween party this weekend I can not imagine that I will be bringing any home

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just plain good