I try not to make this often. I cannot help myself when this is in the house. Every, single time I walk past the bag, I open it up and take a little bit.
This is simple to put together and really yummy. Great for snacking on, or – as I do – scarfing down as fast humanly possible.
Be careful while making the caramel not to have the flame too high or it will burn … learn that the hard way almost EVERY time!
- 8 C popped corn (1 bag microwave popcorn. I use PopSecret Homestyle)
- 3/4 C brown sugar
- 6 T butter
- 3 T light corn syrup
- 1/4 t salt
- 1/4 t vanilla
- 1/4 t baking soda
- 1 C dry roasted, unsalted peanuts (optional)
Preheat oven to 275 degrees
Pop the corn and place on a large, rimmed baking sheet, stainless steel mixing bowl or baking dish, removing all the unpopped kernels. If you’re adding the peanuts, add them into the popcorn at this point.
Add the brown sugar, butter, light corn syrup and salt in a saucepan and heat over medium heat, melting the butter and stirring to combine with a wooden spoon. keep stirring until the mixture comes to a rolling boil.
Once it boils, STOP stirring, set timer for 5 minutes, letting the caramel boil, undisturbed.
After 5 minutes, remove from heat and stir in the vanilla and baking soda. It will bubble up.
Quickly pour over the popcorn (and peanuts, if using) and mix thoroughly.
Place the popcorn mixture in the oven and bake for 20 minutes. Stir every 5 minutes.
Remove from oven and separate any large clumps, if you used a baking sheet. If you used a bowl, pour the caramel corn onto a baking sheet to separate the popcorn.
Store in zip-lock bags, squeezing out as much air as possible. Will keep for up to 3 weeks – HA!