Who doesn't love caramel popcorn?
Not the gross kind -- that's just kind of all brown color with no flavor?
I'm talking the caramel corn that's perfectly, buttery-vanillay-crunchy popcorn!
The kind that you pour the melted caramel mix over the popcorn, toss to coat, and pop it in the oven on a low temperature to bring out the crunch AND the color!
The kind that you say, "Oh, I'll have just a bit . . . and a bit again . . .and a bit again!"
That's this popcorn recipe!
2 bags microwaved popcorn, popped and kernels removed
1 cup sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 tsp. salt
1 tsp. vanilla (or Vanilla Nut OR Buttered Rum from King Arthur!)
1/2 tsp. baking soda
Preheat oven to 250 degrees.
Place popped corn in a large pan, such as a roasting pan.
Line a cookie sheet with foil and spray lightly with cooking spray.
Stir together sugar, butter, syrup, and salt in a sauce pan. Bring to a boil over medium heat, stirring constantly.
Remove from heat and quickly stir in the vanilla and baking soda. Stir until well combined.
Pour caramel evenly over the popcorn and stir the popcorn around until well coated. Place coated popcorn on the lined cookie sheet and bake for 1 hour, stirring every 15 minutes.
Spread on wax paper to cool. Break into clumps and place in airtight container.
FOR ULTIMATE CARAMEL CORN
chocolate almond bark, melted
Add 1 to 1 1/2 cups of pecan or almonds or peanuts to the popped corn
Proceed as directed: AFTER IT'S COOLED AND BROKEN INTO CLUMPS, drizzle the melted chocolate almond bark over the popcorn. Allow the chocolate to set up before placing in a container.