Ingredients

The following ingredients have 4 Servings
  • 10 cups popcorn¹
  • 1/2 cup 1 stick unsalted butter (113g)
  • 1 cup light brown sugar (firmly packed (200g))
  • 1/3 cup dark brown sugar² 66g
  • 1/4 cup light corn syrup (60ml)
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup dry roasted salted peanuts or preferred nut (optional (110g))

Instruction

  • Preheat oven to 250F (120C). Line a cookie sheet with aluminum foil and lightly grease with cooking spray.
  • Place popcorn, on prepared baking sheet and place in the oven on the center rack to keep warm while you prepare the caramel coating.
  • Place butter in a medium-sized saucepan over medium heat. Cook until butter is melted.
  • Add brown sugars, corn syrup, and salt and cook until the sugar is dissolved.
  • Bring mixture to a boil (still over medium heat), Boil for 3 minutes, stirring frequently.
  • Remove caramel from heat and stir in vanilla extract and baking soda until completely combined.
  • Remove popcorn from oven and drizzle caramel over popcorn. Sprinkle nuts over top (if using) and then use a spatula to stir until popcorn and nuts are mostly coated with caramel (it’ll be a little tough to get popcorn completely coated, aim for coating about 75% of the popcorn, you’ll be able to coat more later on).
  • Return cookie sheet to center rack in oven and bake on 250F (120C) for 40-45 minutes, removing the popcorn every 10-15 minutes to stir.
  • Once finished cooking, stir again and allow popcorn to cool completely on the baking sheet before enjoying.