The first time I made this caramel was back in college when I still lived in the dorms. We had this tiny kitchen to cook in and a pretty random assortment of mismatched pots and pans. But, even with the less than ideal kitchen set-up, the recipe worked well and the caramel corn was delicious.
As much as I look forward to apple and pumpkin flavored desserts in the fall, this might be the treat I look forward to making the most. Next week I’m traveling to visit some family for Thanksgiving and I’m planning to bring some caramel corn with me. Hopefully everyone will enjoy it as much as I do!
- 7 quarts popped popcorn (about 7 oz. un-popped)
- 2 cups peanuts or cashews (optional)
- 2 cups brown sugar
- ½ cup light corn syrup
- 1 tsp. salt
- 1 cup butter
- ½ tsp. baking soda
- 1 tsp. vanilla extract
- Preheat the oven to 250 degrees. Grease two large metal baking pans. Add the popcorn and nuts, then set aside.
- Combine the brown sugar, corn syrup, butter and salt in a saucepan over medium heat, stirring occasionally. Bring the mixture to a boil, then boil for 5 minutes stirring constantly.
- Remove from the heat and stir in the baking soda and vanilla; the mixture will be light and foamy. Drizzle over the popcorn, don't worry about making sure the popcorn is evenly coated.
- Bake the popcorn for 1 hour, removing the pans and stirring every 15 minutes. Line the counter with waxed paper. When the popcorn is done, dump it onto the wax paper and separate the pieces. Allow the popcorn to cool completely then store in an airtight bag.
Adapted from All Recipes