Saturday Night Caramel Corn
1 bag (3 1/2 ounces) salted microwave popcorn, popped
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1/3 cup light corn syrup
Pour popped popcorn into large glass or heatproof bowl. Sift through and remove any unpopped kernels. Set aside.
In a large heavy 3-quart saucepot, melt butter over medium heat. Add brown sugar and corn syrup. Stir over medium-high heat until combined and mixture begins to boil. Stop stirring, keep cooking over medium-high heat and allow caramel to boil for 3 minutes. Do not cook more than 3 minutes.
Carefully pour over popcorn in large bowl. Using large wooden spoon, quickly stir to coat all popcorn. Turn popcorn onto large cookie sheet and evenly spread to cool. Serve warm. (Soak pot and bowl in hot water to prevent caramel from sticking.)
Store leftover caramel corn covered in jar or with plastic wrap.
Baker’s hint: For a savory twist, add 1 cup mixed nuts while coating popcorn with caramel.