1/4 cuppopcorn kernels (make around7-8 cups of air popped popcorn)
1cuplight brown sugar
1/4cuplight corn syrup
1/8teaspooncream of tartar
Pour 1/4 cup of dry popcorn kernels into popcorn machine as picture below.
Connect to power, put the cover and lid on. Let the machine run and couple minutes later popcorn will come out.
Using a big bowl to hold the air popped popcorn
Put parchment paper on a cookie sheet then lay popped popcorn on it and preheat oven for 200 F
Add butter into a non-stick pan or pot and turn on fire to medium low. Let the butter melt, add brown sugar, syrup and salt continue to stir until sugar is melted. Then, add cream of tartar and mix well. Next, add baking soda and mix it.
Pour the caramel syrup over the popped popcorn in the cookie sheet and mix well. (*Be careful and remember this action needs to be quick because they are very hot, sticky and harden faster.)
Mixing popcorn and caramel syrup well and make sure every popcorn is coated with caramel syrup.
Put them into an oven and bake for 1 hour at 200 F temperature. Every 20 minutes take them out and mix it.
Cooking tips for how to make caramel popcorn:
I do not use a lot of butter because it makes the popcorn crunchier and healthier. In order to reduce the amount of the butter, you have to use a nonstick pan or pot to make caramel syrup mixture.
It is important to add cream of tartar because it helps preventing sugar syrup from crystallizing.
Bake caramel popcorn at lower temperature makes caramel popcorn crispy and crunchy. Every 20 minutes take them from oven and keep mixing them.