I remember my mom making this poppycock recipe often when I was a kid, especially for special occasions. I've adapted it over the years to make it much more chewy and gooey versus her traditional crunchy and nut loaded version. I get requests to make this for every event that I host, and have never had a single leftover! -Although I prefer just the true caramel and popcorn, you can add up to 1.5 cups of peanuts or cashews to this recipe if you love nuts. This is so nice and gooey that it still easily holds together with the added nuts. -This freezes exceptionally well. Put the pieces in an airtight container or zipper-lock freezer bag and freeze for up to 3 months.
Recommended: 30 Perfectly Sweet Snacks
- 1-1/2 cups butter, cubed
- 2-2/3 cups packed light brown sugar
- 1 cup golden syrup
- 1 teaspoon vanilla extract
- 24 cups popped popcorn
- Line two 15x10x1-in. pans with parchment paper. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla.
- Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers. Yield: about 6 quarts.
Originally published as Chewy Caramel-Coated Popcorn in Taste of Home Christmas Annual Annual 2017, p114
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