Irresistible Caramel Corn Recipe

Directions

Step 1: Prepare the Popcorn

Pop your popcorn using your preferred method. You can use a popcorn maker or simply pop it on the stove. Once popped, place the popcorn in a large mixing bowl and set aside.

Step 2: Make the Caramel Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, stop stirring and let it cook for 5 minutes without stirring.

Step 3: Add the Baking Soda and Vanilla

Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious. This step is crucial as the baking soda helps to create a light and crunchy texture.

Step 4: Coat the Popcorn

Pour the caramel sauce over the popped popcorn in the large mixing bowl. Use a wooden spoon or spatula to gently toss and coat the popcorn evenly with the caramel sauce.

Step 5: Bake the Caramel Corn

Preheat your oven to 250°F (120°C). Line baking sheets with parchment paper. Spread the caramel-coated popcorn evenly on the baking sheets. Bake for 1 hour, stirring every 15 minutes to ensure even coating and prevent burning.

Step 6: Cool and Store

Once the Caramel Corn is done baking, remove it from the oven and let it cool completely on the baking sheets. Once cooled, break it into clusters and store in an airtight container to maintain freshness.

Tips and Shortcuts

• Shortcut: If you’re short on time, you can use store-bought microwave popcorn. Just make sure it’s plain and unsalted.
• Variation: For a nutty twist, add a cup of mixed nuts (such as almonds, pecans, or cashews) to the popcorn before coating it with caramel.
• Flavor Swap: Try adding a sprinkle of cinnamon or a drizzle of melted chocolate over the cooled Caramel Corn for extra flavor.
• Sticky Issue: If your caramel sauce gets too thick while coating the popcorn, place it back on low heat to loosen it up.

Storing Leftovers

Caramel Corn can be stored in an airtight container at room temperature for up to two weeks. Make sure it’s completely cooled before storing to prevent any condensation, which can make it soggy. If you need to store it for longer, you can freeze it for up to two months. Just make sure to let it come to room temperature before serving.