Ooey-gooey, soft & chewy caramel corn.
Crunchy, golden caramel corn.
Can’t decide? No worries, this recipe accounts for both tastes! I’m personally more of a crunchy caramel corn girl myself, and a bowl full of it is like heaven!
24 cups (or 6 quarts) of popped popcorn
1 cup salted sweet cream butter
2 cups packed brown sugar
½ teaspoon salt
½ cup light corn syrup
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Move oven rack to middle position and preheat to 200 degrees F. Place the popped popcorn in a large foil roasting pan.
In a large saucepan over medium heat add the butter, brown sugar, salt, corn syrup, and vanilla. Stir occasionally until everything is melted together and comes to a boil. Continue to stir while the mixture boils for 5 minutes. Stir in the baking soda.
Pour the caramel mixture over the popcorn and stir until the popcorn is coated in the caramel. Bake for 1 hour, stirring every 15 minutes.
Line the counter top with waxed paper and pour the popcorn onto the paper. Spread it out and let the caramel corn cool and dry for at least 30 minutes before eating.
Serves 10 people.