Tut's Terrific Caramel Popcorn

by Sawyer, Keegan, Graedon and McCade from South Carolina


3 bags popped microwave popcorn
1 stick butter
1 cup brown sugar
1/4 cup Karo syrup
dash of salt
1/2 teaspoon baking soda


1. Pop the popcorn and remove all unpopped kernels.
2. With a parent’s help, melt butter, sugar, syrup and salt in a heavy saucepan. Bring to a gentle boil over medium heat. Stir constantly. Allow mixture to boil for 2 to 3 minutes until sugar is fully dissolved.
3. Remove mixture from heat and add baking soda. As you stir in the soda, the mixture will nearly double in volume!
4. Divide popcorn in half and pour half the mixture over half of the popped corn, gently stirring to cover all the kernels with caramel. Add the rest of the popcorn and remaining mixture. Optional: If you want crunchier caramel corn, spread popcorn onto a baking sheet and bake at 200 degrees F for 20 to 30 minutes.

This article first appeared in the August 2004 issue of Focus on the Family Clubhouse magazine. Copyright © 2004 by Focus on the Family. Used by permission. Photo © Ron and Karen Nickel.