Ever since I was a kid I have hated caramel corn.  It always tasted like burnt sugar to me and I never found those hard crunch pieces at all appealing.  My children on the other hand love it.

I saw this recipe on Pinterest (of course) for Aunt Val’s Soft Chewy Caramel Corn.  I thought I would see if my kids would like it as I love having control over what they eat.  I couldn’t get a really good picture of the caramel corn because it disappeared as fast as I could make it!

This is NOT like your normal caramel corn.  It really is soft and it does not harden as it cools.  Its stays soft and sticky.  I loved the buttery flavor of the caramel and my kids loved the gooey stringy pieces that stretched as they pulled it off the aluminum foil.  If you are looking for the traditional dark brown crunchy caramel corn this is NOT it.

Ingredients:

• 1 cup Brown Sugar, light or dark, your preference
• 1/2 cup butter, I suggest real butter as margarine has a high water content that can make the popcorn “shrink”
• Extra butter for coating
• 1 cup light Karo syrup
• 1 12 oz. can sweetened condensed milk
• 9-12 cups of popcorn popped, you can use microwave popcorn but I prefer olive oil popped on the stove top

Directions:

1. Lightly butter a large piece of aluminum foil (I used two sheets of aluminum foil placed over my cookie sheets).
2. Have popcorn made and spread out on sheets ready to be coated.  Pick any unpopped kernels out of the popcorn BEFORE coating.
3. Melt all the ingredients in a saucepan over medium-low heat. Once caramel is boiling cook for approximately two minutes stirring constantly.
4. Pour over popcorn immediately.  Stir popcorn with spoon before it starts to set to coat all the popcorn.