Every year I make popcorn for the holidays. When I was a kid we’d make about 10 ice cream pails of popcorn for Christmas. I have no idea why we thought we needed that much popcorn. Now I make a few batches of caramel popcorn, and we’re good until the new year. This recipe makes a fantastic tasting caramel popcorn. You can add peanuts if you would like, and if you want a chewier popcorn, cut down on the baking time.
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
- Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.