Caramel Corn
An easy to make treat that's always a favorite treat. Perfect as a holiday snack and always appreciated as a tasty gift.
Equipment
- popcorn popper or large pot with a lid
- baking sheet
- Parchment paper
Ingredients
- 5 quarts popped popcorn
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1-2 cups pecans, roughly chopped
Instructions
- Preheat oven to 275°F.
- Line a baking sheet with parchment paper.
- Place popped popcorn on the cookie sheet spreading it out in a single layer. Set aside.
- In a large sauce pan heat butter over medium heat.
- Once butter is melted, add brown sugar, corn syrup and salt.
- Bring mixture to a full boil, stirring constantly.
- Once mixture comes to a boil, allow the mixture to cook for 4 minutes without stirring.
- Remove from heat and stir in baking soda, vanilla and nuts.
- Pour caramel mixture in a thin stream over the popcorn.
- Use a rubber spatula to stir the popcorn and coat it with the caramel sauce.
- Place popcorn in the oven. Cook for 45, stirring it every 15 minutes with a rubber spatula.
- Remove from the oven and spread out on a clean counter to cool, or leave it on the baking sheet until completely cooled.
- Once cooled, break into pieces.
- Store in an airtight container.
Notes
NOTE: ¾ cup popcorn kernels will yield about 5 quarts of popped popcorn.