Ingredients:
- 10 cups of popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt (optional, but adds flavor contrast)
Instructions:
- Preheat oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Pop the popcorn: Make the popcorn using your favorite method, then remove any unpopped kernels and place the popcorn into a large mixing bowl.
- Make the caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup. Bring to a boil while stirring occasionally. Once it reaches a boil, let it cook for 4-5 minutes without stirring. Be careful not to let it burn!
- Add the vanilla and baking soda: After 5 minutes, remove the caramel from the heat and stir in the vanilla extract and baking soda. This will cause the mixture to bubble up.
- Coat the popcorn: Pour the hot caramel sauce over the popped popcorn. Stir gently but thoroughly to coat every kernel with caramel.
- Bake the popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
- Cool and serve: Once done, remove from the oven and allow the popcorn to cool completely on the baking sheet. Once it’s cooled, break it into pieces and enjoy!