Ingredients
The following ingredients have 4 Servings
- 1 cup (200 g) brown sugar
- ½ cup (1 stick / 113 g) butter
- ½ cup (171 g) light corn syrup
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 10 cups (80 g) plain white popped popcorn, (about ½ cup kernels)
Instruction
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- In a large saucepan over medium heat, add brown sugar, butter, corn syrup, salt, and vanilla. Bring to a boil and remove from heat.
- Stir in the baking soda.
- Place popcorn in a lightly greased large bowl. Pour the caramel mixture over the top and gently fold in the popcorn with a greased wooden spatula.
- Pour the mixture onto the lined baking sheet, spreading it out into an even layer.
- Bake for 60 minutes, gently stirring the popcorn occasionally, until darkened and dry.
- Let the caramel corn cool to room temperature before serving.
