This is one of our favorite dessert recipes to whip up around the holidays, but it's great all year round. It's a little more crunchy than caramel marshmallow popcorn, but the buttery caramel coating is undeniably delicious!
You can find packaged caramel popcorn at a lot of retail stores, but the real deal is homemade popcorn made in your own kitchen. It tastes 100 times better and fresher - and makes the perfect treat!
It's very simple with our easy instructions and recipes. Believe me!
* Ingredients :
1 cup chopped popcorn
° 2 cups unsalted butter 2 sticks
° Half a cup of light corn syrup
° 2 cups light brown sugar
° 1 tsp. kosher salt
° ½ teaspoon baking soda
° 1½ tsp vanilla
* instructions :
Preheat oven to 250°F, line 2 baking sheets with parchment paper; Sit away.
Put the popcorn in 2-3 large bowls. (You will need enough space to throw the caramel popcorn.)
To prepare the caramel, melt the butter over medium heat in a 2-quart saucepan. Once melted, add the corn syrup, brown sugar, and salt. Raise the heat to medium to high heat and bring the mixture to a boil, stirring constantly.
Once the mixture comes to a boil, let it boil for an additional 5 minutes without stirring. Remove from heat and also add baking soda and vanilla. (The mox will explode a bit.)
Divide the caramel sauce evenly between the popcorn and stir to coat well with a rubber spatula, salad tongs, or tablespoons.
Distribute the popcorn evenly on a prepared baking sheet. Lumps are fine and will spread while baking.
Bake for 40-50 minutes, stirring the caramel sauce and redistributing every 10 minutes. Test the frozen popcorn after 40 minutes. It should be crunchy, and if not, return the pans to the oven for an additional ten minutes of baking. Removing baking sheets and let popcorn cool totally before packing. Store in airtight containers.
Enjoy !
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