Delicious Caramel Corn

1. 1

   Preheat oven to 250u00b0F.

2. 2

   Pop the popcorn kernels in air popper, according to manufacturer's instructions. Place the popped popcorn in a large oven-safe bowl, removing any un-popped kernels. (Note: I had to use my biggest and next biggest Pyrex bowls and a 9x13 pan to fit it all. Just divide up the popcorn amongst several oven-safe dishes as best you can.)

3. 3

   In a medium saucepan, combine the butter, sugar, light corn syrup, and salt. Melt it slowly over medium heat, stirring constantly. When mixture comes to a full boil, stir constantly to prevent burning and continue boiling for 5 minutes. After caramel mixture boils for 5 minutes, remove pan from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it. Pour caramel over popcorn and mix well to coat the popped kernels.

4. 4

   Place bowls in the oven and cook the caramel corn for 1 hour, stirring every 15 minutes. Remove from oven and immediately pour popcorn onto parchment-lined sheet trays. Cool and enjoy!

* Per serving · 4 servings · Values may vary.