Don’t like boiling the caramel for caramel popcorn? Then try this super easy and foolproof oven method… But be careful; it’s really addictive!<br /><br /><br />For popcorn:<br />1/2 cup (125 mL) popcorn kernels<br />2 Tbsp (30 mL) butter<br /><br />For Caramel:<br />1/4 cup (50 mL) butter<br />2 Tbsp (30 mL) corn syrup -or- molasses<br />4 Tbsp (60 mL) brown sugar<br />1/3 cup (75 mL) sugar<br />pinch of salt<br /><br />Pre-heat oven to 300ºF (150ºC)<br />Pop popcorn, by melting butter in a pot over med-high heat. Pour in popcorn kernels, cover with lid and shake until there are 5-6 seconds between pops. <br /><br />Place all remaining ingredients in a small pot; gently heat and stir until all ingredients have melted together. (don’t boil!)<br />Pour caramel over popped corn and stir to coat.<br />Pour popcorn onto a baking sheet lined with parchment and bake for 15-20 minutes.<br />Allow to cool before eating.
