Jennifer Garner Instagram – #PretendCookingShow: Caramel Corn. My mom’s friend Helen made caramel corn and sent it to my sisters and me every autumn for years. Eventually, she passed down her recipe and asked us to keep up the tradition. Well, that little notecard is tucked away in a book somewhere, but this recipe from @kingarthurbaking is pretty darn close. Try this fast train to goodness for a treat that tastes just like fall, thanks to our wonderful Mrs. Epps. 🍁🍿 . @kingarthurbaking Caramel Corn Ingredients: – 15 cups popped corn (½ cup kernels, unpopped) – 2 Tbsp molasses – 1 cup brown sugar, packed – 8 Tbsp salted butter, cold – ¼ cup light corn syrup – ½ tsp baking soda – salt . Directions: 1. Preheat oven to 200°F and line two large rimmed baking sheets with parchment. 2. Pop your corn! 🍿 Pour the popcorn into a large bowl, remove any unpopped kernels. 3. In a 3 quart saucepan over med-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until sugar dissolves. Boil syrup, stirring occasionally, for 5 mins until it reaches 250°-255°F on digital or candy thermometer. It will darken slightly. 4. Remove saucepan from heat and add baking soda (and I add some salt!); stir well (the mixture will foam). 5. Immediately (and carefully0 pour the hot syrup over the popped corn and stir until corn is well coated. 6. Spread the hot caramel corn on the sheet pans. Bake at 200°F for 1 hour, stirring every 15 minutes. 7. Remove from oven and let cool before storing in an airtight container. 8. Yum.