I wish I could say I invented this awesome, sweet and crunchy snack but I most certainly did not. It’s actually been on the back of bags of Old Dutch Popcorn Twists forever. But somehow I never got around to trying it out until last holiday season. And of my word have I been missing out! This may be one of the most addictive snacks ever created. It’s so amazing that I will only make it around the holidays because it’s just become one of those only on special occasion treats in our home. If you haven’t tried it yet you need to. And bonus, it’s really easy to make.
Caramel Popcorn Twists
- One bag (175 grams) of popcorn twists
- 1 cup of butter
- 1 cup of brown sugar
- 1/2 cup of corn syrup (the original recipe calls for light corn syrup but I have used the golden syrup and it’s just fine)
- 1 tsp of baking soda
Preheat the oven to 250 degrees.
Pour the popcorn twists in a large roasting pan.
In a large pot melt the butter over medium heat. Add the brown sugar and corn syrup. Cook for two minutes. Add the baking soda – be careful because the mixture will foam a bit. Let the foam cook down a bit and remove the caramel mixture from the heat.
Pour the caramel mixture over the popcorn twists in the roasting pan. Mix well, coating all of the twists.
Place in the oven and cook for 45 minutes. Give the twists a stir every 10 or 15 minutes.
Remove from the oven and pour the caramel popcorn twists on to a pan (or the counter) covered with wax paper. Allow to cool enough to handle and then break into pieces. Once it has cooled completely store in an air tight container.