This is a fool proof caramel corn recipe that is sure to please. You do not need a candy thermometer to make this caramel corn and have it turn out perfectly.
The basic caramel corn recipe is 1 cup of butter, 2 cups of brown sugar, and 1/2 cup of corn syrup (you can subtitute honey). Bring all of the ingredients to a rolling boil in a very heavy pan. Cast iron is my prefered pan. It is nearly impossible to burn your caramel if you use a cast iron pan.
Boil at a rolling boil (that means that you cannot stir it down) for 5 mintues.
While your caramel is boiling, you need to pop 2 bags of microwave popcorn or 1 batch of popcorn with the air popper. Put it into a greased large sheetcake pan or your roaster pan. Place the popcorn in the oven at 200. If you don't keep the popcorn hot it will just shrivel up when you pour boiling hot sugar over it.
Once your caramel is finished cooking you can add some vanilla (about 1 tsp) and also 1 tbsp of baking soda. This is totaly optional. Baking soda gives is a crack and adds air, but it isn't essential. Then you want to add nuts (also optional). I added 1 cup of almonds and 1 cup of pecans. I love peanuts in my caramel corn, but my niece is allergic and I wanted to share this with her. Stir the caramel over the corn and nuts until they are completely coated. Put the caramel corn back in the over and stir every 15 mintues for 1 hour.
Enjoy! This is one of my favorite things to bring to parties because everyone loves it.