Ingredients
Scale
- 10–12 cups of popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Pop your popcorn kernels using your preferred method—air popper, stovetop, or microwave. Place the popped corn into a very large bowl, making sure to remove any unpopped “old maids” or hard kernels. Pre-heat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone mats.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, stop stirring and let it bubble for exactly 4 to 5 minutes. If you have a candy thermometer, aim for approximately 250°F (the hard-ball stage).
- Remove the saucepan from the heat. Immediately stir in the vanilla extract and the baking soda. The mixture will foam up and become light and airy—this is normal and necessary for a light coating. Stir quickly to ensure everything is well incorporated.
- Quickly pour the hot caramel mixture over the popcorn in the large bowl. Using two large spoons or a silicone spatula, gently toss the popcorn until every piece is evenly coated. Work fast as the caramel will begin to set as it cools.
- Spread the coated popcorn evenly across the prepared baking sheets. Place them in the oven and bake for 60 minutes. Every 15 minutes, remove the trays and stir the popcorn to redistribute the caramel. This step is crucial for removing moisture and ensuring a perfectly crisp finish.
- Remove the trays from the oven and let the popcorn cool completely on the sheets. As it cools, the caramel will harden. Once cool, break any large clumps apart with your hands and enjoy your homemade masterpiece!
- Cook Time: 75 minutes
- Diet: Vegetarian