Ingredients:
- 1/2 cup popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Cooking Process:
Preparing the Popcorn:
- Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Pop the popcorn kernels using your preferred method (air popper, stovetop, or microwave) until you have about 16 cups of popped popcorn. Transfer the popcorn to the prepared baking sheet, spreading it out evenly.
Making the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, and salt. Cook, stirring constantly, until the mixture comes to a boil.
- Once boiling, let it cook without stirring for 4-5 minutes, or until it reaches a temperature of 250°F (120°C) on a candy thermometer.
- Remove the saucepan from the heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious.
- Immediately pour the hot caramel sauce over the popcorn on the baking sheet, using a spatula to gently toss and coat the popcorn evenly.
Baking the Caramel Corn:
- Place the baking sheet in the preheated oven and bake for 45-60 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
- Remove from the oven and let the caramel corn cool completely on the baking sheet. It will continue to crisp up as it cools.
Garnishing or Visualizing:
Once the caramel corn has cooled, you can garnish it with additional toppings if desired. Consider adding:
- Chopped nuts (such as peanuts, almonds, or pecans)
- Chocolate chips or drizzles of melted chocolate
- Sprinkles or candy pieces
- Sea salt for a sweet and salty contrast
Alternatively, you can package the caramel corn in decorative bags or containers for gifting or serving at parties.
Notes:
- Candy Thermometer: Using a candy thermometer ensures that the caramel reaches the correct temperature for the perfect texture. Be careful not to let it go past 250°F (120°C) to avoid burning.
- Stirring the Caramel: Avoid stirring the caramel once it starts boiling, as this can cause it to crystallize. Instead, gently swirl the saucepan occasionally to ensure even cooking.
- Cooling Process: Allow the caramel corn to cool completely before breaking it into clusters. This will ensure that it becomes crisp and crunchy.
- Storage: Store the caramel corn in an airtight container at room temperature for up to one week. Be sure it is completely cooled and dry before storing to prevent sogginess.