Caramel Corn
Ingredients:
10 cups popped popcorn (about 1/2 cup unpopped kernels)
1 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper or grease it well.
Pop the popcorn:
If you’re using unpopped kernels, pop them using your preferred method (air-popper, stovetop, etc.). Once popped, transfer the popcorn to a large mixing bowl, removing any unpopped kernels.
Make the caramel sauce:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly.
Once boiling, stop stirring and let the mixture simmer for 4-5 minutes without stirring.
Add the baking soda and vanilla:
Remove the caramel mixture from the heat and carefully stir in the baking soda and vanilla extract. The caramel will bubble up, so stir gently.
Coat the popcorn:
Immediately pour the caramel sauce over the popcorn. Use a spatula or wooden spoon to gently toss the popcorn, making sure each piece is well-coated with caramel.
Bake the caramel corn:
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Bake for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispiness.
Cool and enjoy:
Remove the caramel corn from the oven and let it cool completely on the baking sheet. Once cooled, break apart any large clusters and store in an airtight container.