Have you ever tried caramel popcorn? Well if you haven’t, please take my word that it is delicious! I’ve always had a hard time finding it once Summer passed, so I was extremely happy to find this recipe from Just a Taste.
¼ cup vegetable oil
¾ cup unpopped popcorn
1 cup (2 sticks) unsalted butter
2 cups light brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
¼ cup pecans (optional)
Preheat oven to 250ºF.
Place a large stock pot over medium heat and add the vegetable oil.
Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for one minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. Reserve the popcorn.
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and stir in the baking soda and vanilla extract.
Immediately pour the caramel over the popcorn, stirring to coat each kernel.
Transfer the coated popcorn into two 9×13″ shallow baking pans.
Bake the popcorn for one hour, stirring every 15 minutes.
Remove the caramel corn from the oven and spread it onto parchment paper to cool completely before breaking it into pieces.