Caramel Corn

By Duckenoid

Ingredients

• 8 cups (2 L) popped popcorn
• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (75 mL) butter
• 3 tbsp (45 mL) corn syrup
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) baking soda
• 1/4 tsp (1 mL) vanilla

Preparation

Step 1

Caramel Coating
In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla.

Caramel Corn
In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet; arrange popcorn in single layer.

Bake in 325°F (160°C) oven for 10 to 12 minutes. Let cool slightly; transfer to storage container. Let cool completely. Cover and shake vigorously to break up popcorn pieces. Store in airtight container for up to 3 days.