First, I got out my vintage (1980) Presto PopCornNow, and my Orville Redenbacher popcorn…
I popped 4 quarts (or there-about) popcorn (and the smoke detector only went off twice!) and I poured it in a brown paper grocery sack, after I carefully sifted most of the old maids out….
(Did you know that corn syrup turns solid if you leave it in the cupboard for a few years, or maybe a decade? What’s up with that?!!!)
Here is the caramel mixture after cooking in the microwave…
…and here it is doing it’s volcano impersonation when I added the baking soda.
I poured it over the popcorn (and I added some slivered almonds to the popcorn), and shook the bag to cover the popcorn.
Microwave on high for 70 seconds…shake….
…flip bag over and microwave on high for another 70 seconds.
Shake again, tear open bag, and let dry. I did not let it dry. I like my caramel corn STICKY.
Mmmmmm…guess what’s for supper?
I used THIS RECIPE, but it’s the same recipe as I used (from a friend) the last time I made caramel corn (probably 10 years ago).
Have a great evening! I’m doing my part to make sure my dentist has cavities to fill the next time I go visit!