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Ingredients
- 16 cups popped corn
- 1 cup salted butter
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 1 1/2 to 2 t kosher or sea salt, divided
Preparation
Step 1
Preheat oven to 300.
Line a large baking sheet with parchment paper.
Place popped corn in a large bowl.
In a saucepan, melt butter, brown sugar, corn syrup, and 1 t salt over medium heat. Bring to a boil. Boil for 4 minutes without stirring.
Pour caramel mixture over popcorn and stir to coat evenly.
Pour popcorn into lined pan, sprinkling remaining salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
Allow popcorn to cool on parchment-lined counter.
NOTE: You can add 2 cups peanuts to the uncoated popcorn, if desired!