Best Seller Caramel Corn
Ready In: 55 mins
Serves: 8
Ingredients
- 1 cup packed brown sugar
- 1⁄2 cup unsalted butter
- 1⁄4 cup corn syrup
- 1⁄2 teaspoon baking soda
- 1 tablespoon vanilla
- 8 cups popped popcorn (1/3 cup unpopped)
Directions
- When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
- Preheat oven to 275F; have ready a jelly roll pan.
- Place popped corn in a very large bowl.
- In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
- Remove from heat.
- Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
- Add baking soda and vanilla to sugar mixture and combine well.
- Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
- Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
- Let cool before eating.
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