Sticky Popcorn (affectionately known as ZONKERS)

THE BEST STICKY POPCORN IN THE UNIVERSE (as stated by my 3 yr old…)

1 cube butter
1/2 c. karo syrup
1 1/3 c. white sugar
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 tsp baking soda
8-10 cups popped popcorn, lightly salted

In a LARGE bowl, put butter, karo, cr of tartar, sugar and vanilla together. Mix slightly.
Microwave on high for 3 minutes, stirring well after each minute.
Add the baking soda and mix well. Microwave another 30 seconds, mix well then pour over popcorn and mix to coat evenly. ENJOY!
*keeps well for a few days in an airtight container.

Comments

  1. Beverly March 24, 2011 at 3:10 pm

    so is the popcorn the microwave kind or popped the old fashioned way or in a hot air popper?

  2. Robyn March 24, 2011 at 5:07 pm

    We always pop our popcorn in a pan on the stove. It is very easy- WAY less fat than microwaved- ALSO way less expensive. And air popper would be great if you have one. This is how we do it, but there are directions on the bag of popcorn kernels you buy. (On that note, you can get a 4 lb bag of kernels for around $2-3 that will last you a long time! We also buy the Orville Redenbacher (sp?) popcorn oil, but NOT necessary.)
    STOVETOP POPCORN: (from our bag)
    Pour 3 Tablespoons of cooking oil and 1/3 cup pop corn (or enough to cover bottom of pan no more than one kernel deep) into any heavy, 3 quart or larger pan with a lid. Cover pan and gently shake over medium high heat, allowing steam to escape every so often after the popping starts. Remove pan from heat when popping stops and carefully pour popped kernels into large bowl. Salt lightly.

  3. Robyn March 24, 2011 at 5:07 pm

    We always pop our popcorn in a pan on the stove. It is very easy- WAY less fat than microwaved- ALSO way less expensive. And air popper would be great if you have one. This is how we do it, but there are directions on the bag of popcorn kernels you buy. (On that note, you can get a 4 lb bag of kernels for around $2-3 that will last you a long time! We also buy the Orville Redenbacher (sp?) popcorn oil, but NOT necessary.)
    STOVETOP POPCORN: (from our bag)
    Pour 3 Tablespoons of cooking oil and 1/3 cup pop corn (or enough to cover bottom of pan no more than one kernel deep) into any heavy, 3 quart or larger pan with a lid. Cover pan and gently shake over medium high heat, allowing steam to escape every so often after the popping starts. Remove pan from heat when popping stops and carefully pour popped kernels into large bowl. Salt lightly.

  4. Robyn March 24, 2011 at 5:08 pm

    Oh, and it is REALLY fun to allow your kids to watch the popcorn popping in the pan if you have a clear lid!

  5. Jeanne Anderson March 28, 2011 at 9:08 pm

    Agreed that this is the best caramel popcorn around. I've tried tons of recipes and this is the easiest ever. We LOVE our air popper-they are 15 bucks. And we've been buying our popcorn from the bulk food section and have been saving a bundle. There are also studies that have come out recently on the health risks with the crap that they put on the microwave popcorn. My two cents with this recipe: I like to use 1/3 c. brown sugar with the other cup white. Makes is even carmelier(not a word I know). Oh—and once during Christmas we threw in some marshmallows after it was done cooking and I have to say…It was FAB! 🙂 Thanks for sharing your awesome recipes Rob!

  6. Jeanne Anderson March 28, 2011 at 9:08 pm

    Agreed that this is the best caramel popcorn around. I've tried tons of recipes and this is the easiest ever. We LOVE our air popper-they are 15 bucks. And we've been buying our popcorn from the bulk food section and have been saving a bundle. There are also studies that have come out recently on the health risks with the crap that they put on the microwave popcorn. My two cents with this recipe: I like to use 1/3 c. brown sugar with the other cup white. Makes is even carmelier(not a word I know). Oh—and once during Christmas we threw in some marshmallows after it was done cooking and I have to say…It was FAB! 🙂 Thanks for sharing your awesome recipes Rob!

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