A homemade caramel mixture is spread on plain popcorn, which is then baked until it gets crunchy. You can make homemade caramel popcorn weeks ahead of time, and it makes a great gift.
INGREDIENTS
– 8 to 9 cups plain popcorn (45 grams)– ½ cup unsalted butter (1 stick; 115 grams)– 1 cup packed light brown sugar (200 grams)– ⅓ cup light corn syrup– ½ teaspoon salt– 2 teaspoons pure vanilla extract– ¼ teaspoon baking soda
INSTRUCTIONS
Warm the oven up to 120°C (250°F). Put parchment paper around the edges of a large baking sheet and set it aside. Set the popcorn aside in a big bowl.
1
Add butter to a medium saucepan. Melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Stir frequently as it boils to avoid burning. Reduce heat and simmer for 5 minutes, stirring often.
2
Mix vanilla extract and baking soda until combined after removing from heat. Normal bubbling and foaming of the mixture! Use a large spoon to carefully mix the caramel mixture into the popcorn.
3
Put the popcorn on the baking sheet and spread it evenly. Bake 45 minutes, stirring caramel corn every 15 minutes.
Take the baking sheet out of the oven and mix the popcorn again. Break into pieces after 1 hour of cooling on the baking sheet.