Homemade Caramel Corn

 

This recipe for caramel corn makes a great party appetizer. It's easy to make ahead and can be stored for up to a week in an airtight container. I love caramel popcorn!

Ingredients:

1/2 C. salted butter

1 C. brown sugar, packed

1/4 C. corn syrup

1 1/2 tsp. salt

1/4 tsp. baking soda

1/2 tsp. vanilla extract

12 C. popped popcorn, warm

Directions:

Heat the oven to 300 degrees. Line a baking tray with foil and grease the foil with cooking spray.

In a large pot, melt the butter over medium-high heat. Add the brown sugar and corn syrup. Stir to combine. Bring the mixture to a rolling boil, reduce the heat, and allow to simmer for 5 minutes without stirring. Stir and then cook for another 4 to 6 minutes, stirring every 30 second, or until the mixture is a deep golden color. Turn of the heat and slowly whisk in the salt, baking soda, and vanilla. The mixture will bubble. Stir in the popcorn until it is even coated with the caramel, making sure to scrape the caramel off the bottom of the pot.

Spread the mixture onto the baking tray in an even layer. Bake for 15 to 20 minutes, tossing every 5 minutes, until the caramel corn has turned a deep amber color. Cool the popcorn on wax paper. Use a spoon or your hands to gently break up the caramel corn. Enjoy!