Believe it or not, this is pretty easy to do. There are a couple things I would caution you on. Try, at best, not to use a dark metal cookie sheet for this, silver is actually better. The other thing would be to preheat the oven for this one. The caramel will burn if the oven is not preheated.
You Need:
a large bowl of popcorn (whatever would cover your cookie sheet)
1- 1/2 cup packed brown sugar
12 Tsp butter
6 Tsp light corn syrup
1/2 tsp baking soda
1/2 tsp vanilla
Pop your pop corn and have it ready on the baking sheet, the caramel cools quickly. My trick to keeping ‘old maids’ out of my HM caramel popcorn is to shake the popped corn over my Pampered Chef cooling rack. The little squares are the perfect size for allowing unpopped kernels to fall through while keeping the large, fluffy popped kernels on top.
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Toss the butter, brown sugar and corn syrup into a pot, start on low heat till mixture is combined and butter melts, then crank the heat up to boil. Stir a few times.
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When mixture is rapidly bubbling, allow to boil UNTOUCHED for 5 minutes. When 5 min are up, remove from heat, toss in the baking soda and vanilla, stir rapidly and once combined (color changes to light brown) drizzle over your popcorn. Stir it around, but it won’t fully coat at this point. Place in a preheated 300* oven for 15min, stir the popcorn to better coat with caramel mix and allow to bake apx 5min more.
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Lay out on wax/parchment paper to cool. Break apart and enjoy!! My first batch never made it to the bowl š
[yumprint-recipe id=’25’]
Kay's Little Korner 