This recipe starts with fluffy white popcorn coated in a thick caramel candy syrup which is enhanced with kosher salt, then mixed together and baked until crispy perfection. Here’s a picture of the finished popcorn.
I know you want the recipe, so here you go-
16-17 cups of popcorn (measured once it’s popped)
1 1/2 cups Light or dark brown sugar (depending on what color you want your syrup, I used light brown sugar)
6 tablespoons light corn syrup
12 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon kosher salt or more depending on personal preference
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Preheat your oven to 300 degrees.
Spread popcorn in a large greased roasting pan. Combine butter, sugar, and corn syrup in a medium saucepan and cook over medium heat until the mixture combines and comes to a boil. Once the mixture is at a medium boil cook stirring constantly for five minutes. Remove caramel from heat and stir in the baking soda, vanilla, and salt, caramel mixture will bubble violently. Immediately pour caramel over popcorn and stir with a greased heat proof spatula or metal spoon until the popcorn is thoroughly covered with caramel. Taste your popcorn and, if desired, sprinkle with more kosher salt. Place the popcorn in the oven for 15 minutes. Remove and stir, then replace in over for another 5 minutes. Spread the cooked popcorn on greased foil or simply leave it in the pan to cool. Once it is fully cooled, enjoy!
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I know this looks like a lot of sugar, but a lot of it cooks down or is countered by the salt.
This is the caramel bubbling away, the boil should slow and almost stop when stirred. If it doesn’t slow, turn your heat down.
An artsy popcorn picture. ;)
Pouring your caramel in stripes helps provide for even distribution once mixed.
This is the mixture before the first baking. After the first baking you should stir it until it is even more evenly mixed.
And the scrumptious finished product.
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I hope you enjoy it!
-Holly
