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 Ingredients:

◘ 5 quarts fresh popcorn

◘ 1/2 cup agave syrup OR light corn syrup

◘ 2 cups brown sugar

◘ 2 sticks (1 cup) butter

◘ 1/4 teaspoon cream of tartar

◘ 1 teaspoon vanilla extract

◘ 1 teaspoon baking soda

Preheat oven to 250°

* Pop 5 quarts of popcorn and place in a large roasting pan.

* Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.

* Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.

* Add vanilla and baking soda and stir to mix.

* Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn.

* Bake for 1 hour, stirring every 15 minutes.

* Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

To freeze. Cool caramel corn completely. Seal tightly in freezer bags. Bring to room temperature to serve.

Mmm yum! Here's my favorite recipe: (step by step, honestly doesn't take that long)

Ingredients

1 cup brown sugar, packed

1/2 cup water

1/2 cup light corn syrup

2 tablespoons unsalted butter

Pinch cream of tartar

1/2 (10-ounce) package marshmallows, about 4 cups

10 cups hot, salted popcorn, uncooked kernels removed

Directions

In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.

PAULA DEANS

baked carmel corn is so omg i adore this recipe i always have it in a tin

here you go doll!

Ingredients:

1 cup butter

2 cups packed brown sugar

1 teaspoon salt

1/2 cup light corn syrup

heres the non bake one i use

1 cup unpopped popcorn

250 g butter

2 cups brown sugar

1/2 cup light corn syrup (Karo) or 1/2 cup liquid glucose (glucose syrup)

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon vanilla essence

Directions:

1

Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.

2

Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.

3

Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.

4

Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.

5

Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.

6

Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.

7

After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.

8

As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).

9

Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).

10

UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

Read more: http://www.food.com/recipe/caramel-popcorn-no-bake...

Read more: http://www.food.com/recipe/caramel-popcorn-no-bake...

1 teaspoon baking soda

8 quarts popped popcorn

Directions:

Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry

Brown sugar, butter, corn syrup, salt, vanilla, boiled, poured onto popcorn, voila! caramel popcorn.

Brown sugar, butter, corn syrup, salt, vanilla, boiled, poured onto popcorn, voila! caramel popcorn. Don't burn it.