This caramel popcorn is the perfect salty, sweet snack. Put a bowl out at your holiday party, game day festivities or movie night and watch it disappear.
⅔cupPopcorn Kernelswhich will yield approximately 20 cups popped
1tablespoonOiluse a neutral oil with a high smoke point – we used canola oil
½teaspoonSalt – we used kosher salt
8tablespoonsButter
1cupBrown Sugarnot packed down
¼cupWater
¼teaspoonPure Vanilla Extract
Instructions
You will also need: 2 Large Baking Sheets, Parchment Paper, Extra Large Bowl, Rubber Spatula
Position the racks in the upper and middle thirds of the oven and preheat to 275°F.
Line two large baking sheets with parchment paper.
Make the popcorn
Place the oil, kernels and salt in a large, heavy bottom pot over medium-high heat. Cover the pot. Give it a quick shake frequently. When they begin to pop, shake the pot quickly and frequently to prevent burning on the bottom.
Once there is constant and vigorous popping turn the burner off but keep the pot on it. When the popping slows to 1-2 seconds between pops, remove the pot from the burner and move it to a cold one. Uncover immediately.
Make the caramel
Melt the butter in a medium saucepan over medium heat. Add in the brown sugar, water and vanilla, stir to combine.
Cook the brown sugar mixture, stirring frequently with a fork or whisk for 5 minutes. When it begins to simmer stir it constantly. Do not leave the caramel unattended it can boil over. Remove saucepan from the heat.
Coat with the caramel
Add the popcorn to a large, heat-proof bowl. Use a bowl that’s large enough to fit all of it and stir without spilling.
Slowly and carefully add the caramel sauce to the popcorn while folding, tossing and stirring gently with a rubber spatula.
Stir gently to break as little of the pieces as possible. Continue to fold/toss/stir until the popcorn is coated with the caramel.
Divide the caramel corn between the two baking sheets.
Spread it as best as possible into one layer; be gentle to not break the pieces.
Bake the caramel corn
Bake for 1 hour total, stirring every 15 minutes and rotating the pans (top to bottom, bottom to pot) halfway through the cooking time.
After 1 hour, turn off the oven and crack the door open a little bit. Let it sit in the oven for 5-10 minutes. The popcorn should be completely dry and have a crunchy exterior, if not, leave it in the warm oven to continue drying.
Remove the pans from the oven, stir and allow it to cool completely. Serve and enjoy.
Notes
Make the popcorn and the caramel at different times because they each require our undivided attention. Pop the corn first, and then make the caramel sauce.Be very careful, the caramel sauce will be very hot!Store any leftovers in an airtight container; it will keep for a couple of days.