What goes better with movies than popcorn? It’s the perfect munching food (our office ate a whole batch of this recipe after the photo shoot), taking on any flavor on top of its snackable texture. Whether it’s covered in salty, melty butter, or sweet, sticky caramel, it’s just the thing for a night at the movies. This recipe for caramel popcorn is easy and quick, even for people who are intimidated by making caramel. You don’t need a candy thermometer or anything fancy, just a stovetop and some popcorn. I especially like it next to traditional popcorn, for a nice salty-sweet combination.
1 1/4 cups unpopped popcorn kernels
 1/2 cup butter
1 cup light brown sugar
1/2 cup light corn syrup (Karo)
1/4 teaspoon baking soda
Pop the popcorn kernels in an air popper until you have a big bowl full. I usually catch the popcorn in a medium bowl and transfer it as it pops — that way you sift out the unpopped kernels, instead of leaving them in the bowl to spring on unsuspecting victims. Set the popcorn aside while you make the caramel sauce. Melt a square of butter in a small pot, then add brown sugar and corn syrup. Stir constantly, and cook until it starts boiling vigorously. This should take about two minutes. Once the caramel is really boiling (and you will know it is really boiling when you feel like you could start chanting “double, double, toil and trouble” like the witches in Macbeth), boil for one more minute. Remove from heat and stir in the baking soda. The soda will make the caramel poof, making it light and frothy. Pour the caramel over the bowl of popcorn and stir in with a long wooden spoon. The popcorn is silkiest when it is warm but also delicious as it cools.
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