1 cup butter (no substitutes)
2 cups light brown sugar
1/2 cup light corn syrup (like Karo)
1 tsp. salt
1/2 tsp baking soda
1 tsp vanilla extract
1 cup popcorn kernels, popped **
Preheat oven to 250 degrees.
Remove any un-popped kernels, and place popped corn in a LARGE bowl.
In a saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly.
Boil, without stirring, for FOUR minutes.
Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.
Stir until mixture appears foamy and lighter in color.
Pour over popcorn and stir until completely coated.
Spread caramel corn evenly onto two baking sheets.
Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.
Allow to cool completely, then break into pieces.
Store in zip top bags or airtight container.
** May use 4 bags microwave popcorn. If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note: Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings
Note: Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings
