Caramel Popcorn
Make up little bags filled with this irresistible Caramel Popcorn to pass out to trick or treaters, and keep the little ghosts and goblins happy all night long!
Ingredients
- 5 cups popped popcorn (about 1/4-1/3 cup unpopped)
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 250F. Line a baking sheet with a silpat or parchment paper before you begin cooking.
- Place the popped popcorn into a large, heat-proof mixing bowl. Make sure you have no un-popped kernels in the bowl.
- Melt the butter in a medium sized saucepan over medium-high heat. Mix in the sugar, and bring to a boil. Cook for 3-4 minutes, stirring and scraping the bottom of the pan continuously.
- Turn off the heat and stir in the vanilla, baking soda, and salt. The mixture will bubble up a lot, this is okay. Continue stirring until the caramel is thick and glossy.
- While stirring the popcorn, slowly pour the caramel over the popcorn. This is easiest if you have a partner help you. Stir until all the kernels are coated.
- Spread the popcorn onto the baking sheet in an even layer.
- Bake for 1 hour, stirring every 15 minutes, and breaking up any large clumps.
- Let the caramel corn cool completely before serving.
Video
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