Ingredients:
1 Cup Butter
2 Cups Brown Sugar, Firmly Packed
1/2 Cup Kari Syrup
1 tsp Salt
1/2 tsp Baking Soda
1 tsp Vanilla Extract
6 Qrts Popped Popcorn (3-4 Regular Lightly Salted)
Directions:
1. Preheat Oven to 250, spray cooking spray over two large sheet pans.
2. In a large saucepan, melt butter over medium heat (don’t brown the butter).
3. Add brown sugar, corn syrup, and salt and stir continuously to keep it from burning and sticking to the bottom of the pan.
4. Continue stirring till it comes to a light boil. Let boil without stirring for 5 minutes.
5. Remove from heat and add vanilla, and stir, add baking soda and stir.
6. Divide popcorn into two bowls, pour caramel over popcorn and stir/fold popcorn till coated. Combine popcorn into one bowl and stir/fold. Be careful not to break up the popcorn.
7. Evenly divide popcorn onto sheet pans and bake for 1 hour, flipping the caramel popcorn every 15 mins.
8. Once it’s done cooking, break it up and put in a container that you can seal once it’s cooled down to help keep it crunchy. Do not let it cool in the pan, it will stick together.
Notes:
-If needing to use two racks in the oven, make sure to rotate the pans from top to bottom during the cooking process.
-I have used half vanilla and half almond extract.
-It’s helpful to have two people to help stir the popcorn and caramel together.
