This recipe is from the fabulous Magee. The fabulous Magee is the mother of my fabulous friend Lissa (perhaps you’ve heard of her here? Or here?). This is her recipe for caramel corn and it is to die for. Crazy good. The Yankee doesn’t like caramel corn (should I call a neurologist?) and of course the Kiddo doesn’t (since it’s not Cheerios), so I cut the recipe down to involve just one bag of popcorn, but I doubled the amount of caramel because hey, it’s caramel. So here’s what I used:

Magee’s caramel corn

• 1 bag popcorn
• 1/2 cup brown sugar
• 2 Tbsp. white Karo syrup
• 1/2 stick butter
• 1/2 tsp vanilla
• 1/4 tsp baking soda

Instructions

1. Pop the popcorn and dump onto a parchment-lined baking sheet
2. Melt the butter in a saucepan with sugar and Karo syrup, then boil for five minutes without stirring
3. Remove from heat and stir in vanilla and baking soda
4. Pour over popcorn carefully — this stuff is crazy hot and sticky; dangerous combo (just ask my pinkie finger)
5. Bake at 250F for one hour, stirring every 15 minutes (the stirring will really help evenly coat the popcorn, so don’t worry if it’s not too even to start with)
6. Slide parchment paper off cookie sheet (again, carefully) onto a rack and let cool. Store in an airtight container if any lasts that long

Notes