Caramel Corn

Makes about 16 cups

Nonstick cooking spray
16 cups popped popcorn
½ cup packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons light corn syrup
2 tablespoons water
½ teaspoon kosher salt
½ teaspoon baking soda

Nutritional information per 1-cup serving:
Calories 97 (36% from fat) · carb. 15g · pro. 1g · fat 4g
sat. fat 2g · chol. 8mg · sod. 115mg · calc. 1mg · fiber 1g

1. Spray a large mixing bowl with nonstick
cooking spray, and put the popcorn in the bowl.
2. Clip a candy thermometer to the side of a small
heavy-bottomed saucepan. Put the brown
sugar, butter, corn syrup, water, and salt in the
saucepan, and place over medium-high heat.
Cook, stirring, until the mixture comes to a boil.
3. Continue to cook the mixture until it turns golden brown and reaches a temperature between 240°F and 260°F, not to exceed 260°F, 6 to 8 minutes. It
should start to thicken slightly. Remove from the heat and whisk in the baking soda.
4. Drizzle the caramel over the popcorn and mix
to fully coat. Serve immediately