16 cups popped popcorn (unsalted)
1 cup unsalted butter
1 cup granulated sugar
1 ½ cups brown sugar
½ cup Lyle’s Golden Syrup (if can’t find use corn syrup)
1 tsp. lemon juice
1 tsp. salt
1/2 cup oatmeal cookie mix
½ tsp. baking soda
1 ½ cups pecan (chopped or not)
1 cup raisins, divided
1/4 cup cinnamon sugar
Preheat oven to 250F.
Spray two baking sheets with nonstick baking spray and set aside.
In a large bowl (the largest heat safe bowl you have in the house) put popcorn and 1/2 cup raisins in it. Set aside.
In a large saucepan over medium-high heat, combine the butter, sugars, golden syrup, lemon juice and salt.
Cook, stirring occasionally, until the butter and sugars melt together.
Increase the heat to high and bring the mixture to a boil.
Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6-9 minutes.
Remove from the heat and stir in oatmeal cookie mix and the baking soda.
The syrup with bubbles and foam with the baking soda is added, simply stir until it subsides. Immediately pour the caramel over the popcorn mixture and stir with a large wooden spoon until a caramel glaze completely coat all the popped corn and mix until all the popcorn is covered.
Divide the caramel corn between the prepared baking sheets and sprinkle caramel corn with 1/8 cup cinnamon sugar per baking sheet.
Bake for 20 minutes.
Remove from oven and stir and flip (I use a heat proof spatula) the caramel corn.
Bake for another 20 minutes. Do the same again.
Let caramel corn cool completely.
Store in a tightly covered container for up to a week.