I think the only time I ate caramel corn (before that) was from the huge popcorn jars that people give as Christmas gifts. Did you know, with the cheese flavor section, the butter section, and the caramel corn section? I’m sure I’ve eaten it other times at carnivals and fairs, but it’s definitely not something I find myself eating often. It’s also not something that I thought of making at home
- Ingredients :
° 1 cup chopped popcorn beans
° 2 cups unsalted butter 2 sticks
° Half a cup of light corn syrup
° 2 cups light brown sugar
° 1 tsp. Kosher salt
° ½ tsp Baking soda
° 1½ tsp vanilla ext
- Instructions :
Preheat Oven to 250 degrees F ,baking sheets on line 2 with parchment paper; Sit apart .
Place popcorn in 2-3 extra large bowls. (You will need enough space to toss the caramel popcorn.)
To prepare the caramel, melt the butter over medium heat in a 2-liter saucepan. Once dissolved, add corn syrup, brown sugar, and salt. Raise the heat to medium-high and bring the mixture to a boil, with constant stirring.
Once the mixture has reached a boil, let it boil for an additional 5 minutes without stirring. Removing from heat also adding baking soda & vanilla. (The mox will burst a little.)
Divide the caramel sauce evenly between the popcorn and stir to coat well using a rubber spoon, salad tongs, or tablespoons.
Spreading popcorn equally on prepared baking Sheet. The lumps are fine and will spread out while baking.
Bake for 40-50 minutes, turning and redistributing the caramel sauce every 10 minutes. Test a chilled popcorn after 40 minutes. It should be crunchy, and if not crunchy, return the pans to the oven for an additional ten minutes of baking. 8. Remove the baking sheets to a wire rack and allow the popcorn to cool completely before packing. Store in airtight containers.