- 24 cups popped corn ( 6 quarts popped popcorn)
- 1/2 cups sugar
- 1 cup butter
- 3 tsp salt
- 1/2 cup white corn syrup
- 1/2 teaspoon baking soda
- 1 cup Milk Chocolate Chips, melted to drizzle
- 1/2 cup White Chocolate Chips, melted to drizzle
Divide popped corn on 2 greased baking sheets at 200 degrees F while preparing the caramel
Mix sugar, butter, salt and light corn syrup in a large saucepan. Stir consistently and bring to a boil over medium heat. After cooking for 5 minutes remove from heat. Stir in baking soda and stir fast as it will foam up.
Pour over corn on cookie sheets. Mix and bake at 200 degrees F for 1 hour. Stirring occasionally while it bakes.
Remove from oven and drizzle melted milk chocolate and white chocolate over corn. Cool and break the caramel corn apart.
Store in an airtight container or tightly covered bags for gifts.
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