Try the most delicious homemade caramel corn made without corn syrup. You will never buy store-made caramel corn again, it's that good!
Makes approximately 10 cups
Ingredients:
2 bags Popped Popcorn (buttered or plain)
1 cup salted Butter
1 cup packed Brown Sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Baking Soda
Directions:
1. Pour the popped popcorn into a large bowl and remove any un-popped kernels or hard pieces. You don't want to bite down onto one of those!
2. Melt butter and brown sugar in a medium saucepan over low/medium heat and stir continuously. If you can see a thin layer of butter on the surface of the butter/brown sugar mixture, continue to stir on low heat. The butter and brown sugar will come together so continue to stir until thoroughly combined.
3. When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring.
4. When the 4-minute timer goes off, add vanilla and mix. Then set the timer for 1 additional minute.
5. When the 1-minute timer goes off, add the baking soda and mix. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn. Take the caramel mixture off of the heat.
6. Drizzle the caramel mixture over the popcorn a bit at a time. Use a spoon to gently fold the popcorn with the mixture until all the kernels are covered.
8. Pour the popcorn out onto a cookie sheet covered with parchment paper or aluminum foil. Allow the homemade Caramel Corn to cool prior to serving. This popcorn definitely tastes best right after it is made, but will keep for a few days in an airtight container.
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