Caramel Corn
Ingredients:
10 cups popped popcorn (about 1/2 cup unpopped kernels)
1 cup unsalted butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
Prepare the Popcorn:
Pop the popcorn using your preferred method (air popper, stovetop, or microwave). Ensure that there are no unpopped kernels. Place the popped popcorn in a large mixing bowl or a large roasting pan.
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 it begins to boil, stop stirring and let it cook for 4-5 minutes, or until the mixture reaches a deep amber color.
Add Baking Soda and Vanilla:
Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will foam up slightly; this is normal. Stir until well combined.
Coat the Popcorn:
Immediately pour the hot caramel sauce over the popcorn, stirring to coat the popcorn evenly. Use a spatula or wooden spoon to mix, making sure all the popcorn is covered in caramel.
Bake the Caramel Corn:
Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper or a silicone baking mat. Bake the caramel corn in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating.
Cool and Store:
Remove the caramel corn from the oven and let it cool completely on the baking sheet. Once cooled, break apart any large clusters. Store the caramel corn in an airtight container at room temperature for up to a week.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: Approximately 150 kcal per cup | Servings: 10