Ingredients

The following ingredients have 12 Servings
  • 3 quarts (12 cups) popped plain popcorn (from about 1/2 cup of kernels)
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 3 quarts (12 cups) popped plain popcorn (from about 1/2 cup kernels)
  • 1/2 cup cheddar cheese powder
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted

Instruction

  • Place the popcorn in a large bowl; set aside.
  • Place the butter, sugar, and corn syrup in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring constantly with a rubber spatula until the sugar is melted. Boil for 3 to 4 minutes while stirring and scraping the bottom of the pan continuously.
  • Remove the pan from the heat and immediately stir in the vanilla, salt, and baking soda. The sugar mixture will bubble up and froth. Continue stirring until it forms a thick, glossy sauce. Slowly pour the caramel sauce over the popcorn while stirring the popcorn, and keep stirring until evenly coated. Pour the popcorn onto a parchment or wax paper-lined baking sheet, breaking up any clumps if necessary, and cool completely.
  • Place the popcorn in a large bowl; set aside.
  • Stir together the cheese powder and salt in a medium bowl. Drizzle the butter over the popcorn and toss to coat. Sprinkle the cheese mixture over the popcorn and stir until evenly coated.
  • Combine the caramel and cheddar popcorn. Store in an airtight container, or divide into cellophane gift bags.