Caramel corn is definitely a treat I associate with halloween. It is highly addictive, and after making it last year I promised myself I would not make it again this year. This Fall I couldn’t help myself and had to make a batch. I did, however, cut the original recipe in half so Russell and I could indulge in one of our favorite treats without eating too much. We typically buy microwave popcorn with the least amount of salt and butter, so I used a bag of that variety. It worked perfect and was the crunchy & sweet treat I have always loved--much better when homemade!
Ingredients:
- 1/3 cup butter
- 3/4 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 2 quarts popped popcorn or 1 bag microwaved popcorn
Directions:
Preheat oven to 250 degrees F. Place popped popcorn in a large roasting pan and place in the oven to keep warm while preparing the caramel coating.
In a medium sized saucepan melt butter over medium heat. Stir in sugar, corn syrup, and salt while continuously stirring, bring to a boil. Once boiling, stop stirring and allow to boil undisturbed for 4 minutes.
Remove from heat and stir in vanilla extract and baking soda. Remove popped popcorn from the oven and pour the caramel coating over the popcorn. Stir to coat.
Line a large rimmed baking pan (such as a cookie sheet) with aluminum foil and spray with non-stick spray. Spread the coated popcorn onto the baking pan in single layer. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and allow to cool completely before breaking the popcorn into pieces.
Store in an air tight container.
