Description
Simply boil the caramel ingredients, toss the popped popcorn in the caramel, and bake the caramel corn to golden, crispy perfection.
Ingredients
Scale
- 1 cup (229g) butter
- 2 cups (402g) brown sugar
- 1/2 cup (175g) light corn syrup
- 1 tsp (5g) salt
- 1/2 tsp (2g) baking soda
- 1 tsp (5mL)vanilla
- 6 quarts popped corn
Instructions
- Pop the corn and set it aside in a large mixing bowl.
- Bring the butter, brown sugar, corn syrup and salt to a boil, stirring it constantly.
- Once it starts to boil, turn the heat to low and allow the mixture to boil for 5 minutes without stirring it.
- Remove it from the heat and stir in the baking soda and the vanilla.
- Stir it well.
- Pour it over the popped corn and toss to coat.
- Dump the coated caramel corn into an aluminum turkey roasting pan and mix it more if needed to evenly coat the pop corn.
- Bake at 250 degrees for one hour, stirring it every 15 minutes.
- Remove the caramel corn from the oven and let it cool.
- Break it up if desired and store it in a tightly-covered container.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins