My mother-in-law has been making this recipe for over 30 years. It's a McArthur family tradition. I've added my own little spin to it since adopting it in our nuclear family.
In our home, it's become a staple of family movie nights.
The popcorn will be soft and chewy after you coat it and for about an hour afterwards, but will only stay that way if you keep it well covered in an air-tight container thereafter. Well-covered, it stays fresh and chewy for about 12 hours.
HINT: Use fresh, high-quality popcorn kernels. Even gooey caramel can't make stale popcorn taste good!
Pop 1 cup of fresh, high-quality popcorn kernels, without butter or salt, in a hot air popcorn popper. Remove any un-popped kernels and set aside popped kernels in a very large bowl that offers enough room to stir the popped popcorn such that the popcorn kernels (and hot caramel) won't spill over the sides when you're coating the popcorn.
In a medium-sized pot, thoroughly combine the following and bring the mixture to a full boil over medium heat:
1/2 cup salted butter (do not substitute margarine)
1 cup light Karo syrup
2 cups light brown sugar
1/2 cup salted butter (do not substitute margarine)
1 cup light Karo syrup
2 cups light brown sugar
Once at a full boil, allow to boil on medium heat for 1 minute. Then, add:
1 (14-oz) can sweetened condensed milk
Over medium heat, bring the mixture to 230-degrees (just before soft-ball stage), stirring constantly and scraping the bottom of the pan thoroughly as you do so it doesn't burn (I like to use a straight-edge wood spatula).
1 (14-oz) can sweetened condensed milk
Over medium heat, bring the mixture to 230-degrees (just before soft-ball stage), stirring constantly and scraping the bottom of the pan thoroughly as you do so it doesn't burn (I like to use a straight-edge wood spatula).
Once at temperature, remove from the heat immediately and promptly stir in:
1/2 teaspoon salt
1-1/2 teaspoons vanilla (be careful as the mixture will bubble up and it is very, very hot).
Pour the caramel over the popped popcorn kernels.
Immediately hand-stir until evenly coated (this will take a solid minute or more to ensure even and complete coverage). If forming into balls, let cool for a few minutes first so the balls don't fall apart as soon as you form them. (To keep from getting sticky or burning my hands, I like to use tools designed for making popcorn balls—plastic sphere formers that help you make perfect popcorn balls. Available on Amazon and elsewhere).
1/2 teaspoon salt
1-1/2 teaspoons vanilla (be careful as the mixture will bubble up and it is very, very hot).
Pour the caramel over the popped popcorn kernels.
Immediately hand-stir until evenly coated (this will take a solid minute or more to ensure even and complete coverage). If forming into balls, let cool for a few minutes first so the balls don't fall apart as soon as you form them. (To keep from getting sticky or burning my hands, I like to use tools designed for making popcorn balls—plastic sphere formers that help you make perfect popcorn balls. Available on Amazon and elsewhere).