Easy Recipes for a Special Mother's Day Brunch - AARP

Evan Sung

Kristen Tomlan (right) and her mother Karen snack on caramel popcorn.

Karen's Killer Karamel Korn

Prep time: 20 minutes

Bake time: 1 hour

Makes: 8 cups

Ingredients:

⅔ cup popcorn kernels

1 stick (8 tablespoons) unsalted butter

1/4 cup light corn syrup

1 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Instructions:

1. Pop the popcorn according to the package instructions. Set aside in a large metal bowl.

2. Preheat the oven to 200°F. Line at least two baking sheets (more if your sheets are small) with parchment paper or silicone baking mats.

3. In a large, heavy-bottomed pot, melt the butter over low heat. Stir in the corn syrup and brown sugar and continue to stir as you bring the mixture to a boil over medium-high heat.

4. Reduce the heat and simmer for 3 minutes, stirring constantly.

5. Add the baking soda, vanilla and salt. Stir vigorously to incorporate. The mixture will foam up.

6. Immediately pour the caramel mixture over the popcorn and stir to coat evenly.

7. Spread the popcorn in a single layer on the baking sheet and bake for 15 minutes.

8. Stir the popcorn on the baking sheet and bake for an additional 15 minutes.

9. Remove from the oven and let the popcorn cool on the baking sheet.

10. Store the popcorn in an airtight container for up to 5 days.

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