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This recipe has never failed me. The popcorn turns out sweet, buttery and very crispy. If you want caramel corn, just use light corn syrup instead of dark.
- Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
- Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
- Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
- Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
- Remove from oven and turn out onto foil to let cool.
- Store in a tightly covered container.
Wow, this is amazing! and very easy. I only had light corn syrup but it was still amazing, very crispy and light. I'll be making this again! Although I'm a little put off by the nutrition facts... 101g of fat?!? how is that possible??
I actually got this recipe elsewhere, but it's the same. It tastes great and easy to do. I make this before going to the ball game now and it beats Cracker Jack hands down in freshness and taste. Great treat for kids (as long as they don't have a peanut allergy). Just try keeping them or a sweet tooth out of it!