So I have had this recipe saved for years, but never got around to making it until recently. I am not really sure why I waited so long, but finally made it last month. And then I made it again this month, twice. Don’t make the same mistake as me and make this popcorn as soon as possible, in fact this would make a perfect Halloween treat for this weekend!
The popcorn does take a bit of time to make, but I promise that it is not complicated at all. You don’t even need a candy thermometer for the caramel and if you don’t have a popcorn popper, I am sure microwaved popcorn would work just as well! You won’t regret it (or maybe you will if you are on a diet) when you are happily munching on this highly addictive snack.
- 1 cup popcorn unpopped (about 6 quarts of popped popcorn)
- 1 cup butter
- 1/2 cup corn syrup
- 2 cups brown sugar
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp vanilla
Pop popcorn using your preferred method. Place the popcorn in a very large bowl, or two large bowls if necessary. Preheat oven to 250F and line 2 large baking sheets with parchment paper.
Melt the butter in a 2-quart saucepan, over medium heat. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
Boil for 5 minutes, without stirring. Remove from the heat, stir in the baking soda and vanilla. Note: The mixture will foam and become frothy.
Pour the caramel sauce over the popped corn and toss to coat throughly. Don’t worry about clumps as the caramel will remain spreadable while cooking and the coating can be evened out. Spread the popcorn evenly onto the baking sheets. Bake for 40 to 50 minutes, stirring every 10 minutes. Popcorn should be crispy and not soft when you test it. Let the popcorn cool completely before breaking apart.
Source: Adapted from Christie’s Corner.
Congratulations Brandi! I will be sendng you an e-mail. Thank you to everyone that entered and thank you Eggland’s Best!Pin It