I am sharing Lisa Johnson’s recipe–it is our favorite!
1 Cup popcorn (popped) (Popcorn can be bought at Shoprite or LeaderPrice)
2 Cups packed brown sugar
1/2 teaspoon salt
1/2 Cup corn syrup (Lyle’s Golden Syrup from Shoprite can be substituted)
1/2 C butter
1 teaspoon baking soda
*Mix sugar, butter, syrup and salt in saucepan.
*Bring to a boil, and boil 5 minutes.
*Remove from heat and add soda, stir well.
*Place popped popcorn in a large cookie sheet or cake pan.
**Be VERY CAREFUL! It is hot! Pour karmel over popcorn while stirring.
*Bake karmel korn for 20 minutes at 250 degrees F/130 degrees C (low heat), stirring occasionally.
*I spread waxed paper (actually I cut & clean the bag found in boxed cereal to use as wax paper) on our dining room table. I spread the karmel korn on the wax paper and break all the bigger chunks into individual popcorns. At this point I try to remove all the un-popped kernels as well.
*
Wow this looks so tasty! Where do you buy your brown sugar? I haven’t found any in a long time…
Fiona, I found some at Leader Price awhile back, but I don’t know if they have it now. It is also possible to “make” brown sugar by mixing in a bit of molasses (available in SA and Kenya) to white sugar until it is as dark as you would like it to be.
I have NO idea why we haven’t had brown sugar for so long! Hopefully it will be back by Christmas!
Tammy, do you mean pop 1 cup of unpopped popcorn to make tons of popcorn? B/c 1 cup of already popped popcorn with all that caramel just seems to be a lot. Maybe i’m mis-reading this though.
Heather, I am not sure how to word that clearer–I just copied how it was worded in the original recipe. But you pop one cup of popcorn kernels–and it makes A LOT of popcorn. I have no idea how much, because I haven’t measured it. But it fills my largest cake pan (bigger than 9 x 13). When it is finished it fills the largest tupperware bowl that I have.