Take a trip down memory lane with this fresh, buttery twist on Classic Caramel Corn!

Perfect for movie nights or holiday gifting, this sweet and crunchy treat is sure to impress.

Ingredients

1 cup popcorn kernels
1 cup unsalted butter
½ cup light corn syrup
2 cups packed light brown sugar
1 tsp kosher salt
½ tsp baking soda
1½ tsp vanilla extract

Instructions

Step 1: Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.

Step 2: Pop the popcorn and place it in 2-3 large bowls, leaving room to toss it with caramel sauce.

Step 3: In a saucepan, melt butter over medium heat.

Stir in corn syrup, brown sugar, and salt, then bring to a boil. Boil without stirring for 5 minutes.

Step 4: Remove from heat. Stir in baking soda and vanilla extract carefully, as the mixture will bubble.

Step 5: Pour caramel sauce over the popcorn and toss until evenly coated. Spread onto prepared baking sheets.

Step 6: Bake for 40-50 minutes, stirring every 10 minutes. Cool completely before storing in airtight containers.

Frequently Asked Questions (FAQs)

1. Can I use microwave popcorn?

Yes, but use unsalted, unbuttered popcorn for the best results.

2. How do I store caramel corn?

Store in airtight containers at room temperature for up to 2 weeks.

3. Can I add nuts to this recipe?

Absolutely! Mix in peanuts or pecans for a tasty variation.

4. How do I prevent clumping?

Stir frequently while baking to ensure even coating and prevent clumps.

5. Can I make this without corn syrup?

Yes, substitute with honey or maple syrup, but note that the flavor and texture may change slightly.