Caramel Popcorn

By Hklbrries

Don't use air-popped corn - it's too fragile. For crispiest results, make the caramel popcorn on a low-humidity day. It will last in an airtight container up to 10 days.

Ingredients

• 1 tbsp vegetable oil
• 1/2 cup popcorn (unpopped)
• 1/3 cup light corn syrup
• 1/4 cup packed light brown sugar
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda

Preparation

Step 1

Preheat the oven to 250 F. Spray a roasting pan with nonstick spray.

Heat the oil in a popcorn popper, and pop the corn according to the manufacturer's instructions (you should have about 12 cups). Spread the popcorn into the roasting pan.

Combine the corn syrup, light brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and continue boiling, without stirring, until the mixture is a light golden brown and reaches 250 degrees on a candy thermometer, about 10 minutes. Remove from the heat; stir in the vanilla extract and baking soda (watch for sputtering).

Immediately pour the syrup over the popcorn, mixing with a spatula to coat all the kernels without crushing them. Bake, stirring occasionally, until the coating is dry and crisp, about 1 hour. Cool completely, then gently break the corn into chunks with a spatula. Transfer to an airtight container.