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Caramel Popcorn

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cups

Ingredients
  

  • 10 cups plain popped popcorn about 1/2 cup kernels
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions
 

  • Prep: Preheat oven to 250°F. Line a large baking sheet with parchment paper. Place popcorn in a large mixing bowl.
  • Make caramel: In a medium saucepan, combine brown sugar, corn syrup, butter, and salt. Bring to a gentle boil over medium heat, stirring often. Boil 4–5 minutes without stirring once it bubbles.
  • Finish the sauce: Remove from heat. Stir in baking soda and vanilla (it will bubble up—this is normal!).
  • Coat popcorn: Immediately pour caramel over popcorn and stir quickly to coat.
  • Bake for crunch: Spread coated popcorn onto prepared pan. Bake 45–60 minutes, stirring every 15 minutes.
  • Cool & break apart: Let cool completely, then break into clusters. Try not to eat half before packaging. 😉

Notes

  • For easier cleanup, spray your spatula lightly with cooking spray before stirring caramel.
  • Baking helps the caramel crisp up—don’t skip it!
  • Double the batch if you want gifting tins or bags (trust me, you’ll want more).