3. In a medium saucepan, combine the sugar, butter, and corn syrup, and over
medium-high heat bring to a boil, stirring constantly with a wooden spoon.
Add the condensed milk and stir just to combine. Reduce the heat to medium
and boil without stirring until the mixture registers 240-245°F. on a candy
thermometer (see note for alternative method), about 4 minutes. Off the heat,
8
tsp salt, standing back as the mixture will splatter.
4. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir, digging
the caramel up from the bottom for 2 minutes, until all the corn is evenly coated.
Take care while stirring not to let the hot mixture touch your hand. Turn the
coated popcorn onto the prepared baking sheet and spread it in an even layer.
5. For chewy, slightly sticky caramel corn, cool popcorn for 2 to 4 hours. For crisp
caramel popcorn, bake the popcorn mixture for 20 minutes. Stir, respread the
popcorn, and return to the oven for 20 minutes. Set the baking sheet on a wire
rack and cool completely. The popcorn will crisp as it cools.
6. Crisp Perfect Caramel Corn keeps for 2 days. The chewy kind is best the day it
is made.
7. Alternative method to measure temperature of the caramel: Fill a small bowl
with ice water. Drizzle a small amount of the caramel into the cold water. When it
forms a sticky ball, it has reached 240°F.
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