Servings: 6 cups
Ready time: 1 hour 15 min
10 cups plain popped corn
6 tbsp butter
¾ cup light brown sugar
¼ cup granulated sugar
½ tsp salt
¼ cup light corn syrup
¼ tsp baking soda
½ tsp vanilla extract (optional)
Preheat oven to 250F.
Pop corn, and transfer to a bowl and set aside.
Melt butter in a small saucepan over medium heat.
Once butter has melted, add brown sugar, salt, and light corn syrup, and bring to a boil, making sure to stir continuously to emulsify the ingredients.
Once the mixture has come to a boil, stop stirring and let it boil for 3 to 4 minutes undisturbed.
Remove fromheat, and stir in baking soda and vanilla.
Pour over popcorn and gently mix together to coat evenly.
Transfer the caramel popcorn to a baking dish, and place in the oven for 1 hour, stirring the mixture every 20 minutes.
Remove from oven and cool.
Once cooled completely, break into smaller bite-size pieces.
Store in a cool dry place packed in an airtight container.