This recipe is EXCELLENT! It was very easy and does it ever taste good! I made it twice, the first time forgetting about the baking soda and vanilla and it STILL turned out. The second time I didn't forget those two ingredients but also added a smidgen of salt. You gotta try this one!! Instead of the two minute marker, I measured with a candy thermometer to 250 and then dumped the caramel onto the popcorn. This is also easy to double - I used a turkey roasting pan in place of the jellyroll pan and turned my warm caramel corn onto a Silpat to cool.
Absolutely delicious! I drizzled on some melted semisweet chocolate and will be giving this in gift baskets to family. I don't know if it is just my stove, but be careful heating the caramel mixture on high--it boiled way too quickly (before the butter even melted, even though I was stirring rapidly.) I will heat over med/med high next time.
This was great! It it way better than any store bought caramel popcorn I have ever had. After reading reviews I decreased the heat in my oven to 225 since my oven runs hot and only left it in the oven for about 25 minutes, stirring it about 4 times in that time. Also I used 10 cups of popped popcorn and probably next time will use more since it is still pretty heavily coated. All in all this is delicious and I will be making it often I'm sure!
Out of all the food I made for Christmas gifts, this stuff is by far my favorite. It's inexpensive, fairly quick and easy, and it tastes SO GOOD! I did start the caramel mixture on low heat until everything was pretty well mixed, then turned it up to high. I also only baked it for 30 minutes. THANK YOU for this recipe!!!
YUMMY!! This is an incredible caramel corn. Followed the instructions exactly. I did double the recipe and with 2 batches in the oven, it took the full 40 minutes at 275. Next time will add peanuts or maybe some cashews. Regardless this will be a very nice snack on our upcoming road trip with the kids! Thanks! Update: This caramel corn travels well. I packed it into an ice cream bucket and it was in and out of the car for over a week. It sat in the heated car and never once lost its crunch. The kids loved having it as a mid-afternoon snack - something a little sweet was just the thing to keep them going without having the sugar crash associated with chocolate bars. In fact, we have named it Bucket Corn in tribute to its container. Thanks again for a real winner for our family!
very good recipe! It was perfect! The only thing I added was pecans! Just wanted the extra crunch!
A great recipe! For those not wishing to use corn syrup, substitute a slightly lesser amount of agave nectar.
I made this for a gathering that we had at our house. Unfortunately, no one was able to make it that night so we had to eat it ourselves. Secretly we were glad we didn't have to share. I made double the popcorn and left the caramel the same. This made for a nice combination that had a lot of popcorn with some lovely sweet treats. I also added salt after stirring and before baking. Since making this my 13 yr old son has been begging for more. Today he asked if he could make it. He worked a bit slower than I did and the sauce cooled a little before he poured it on the corn, so there were more clumps. We pulled the clumps apart while stirring and tossed them into the less coated popcorn areas. Hoping that there will be some by the time dad gets home in a couple of hours.
This isn't even done baking and I can't stay out of it. It's great. Don't change a thing.
Delicious! I did add an extra stick of butter though.