Homemade Caramel Corn

Course Appetizer, Dessert

Keyword Appetizer, Dessert

Prep Time 10

Cook Time 15

Servings

Calories 419kcal

12 cups Popped popcorn (about 1/2 cup kernels or about two bags of unbuttered microwave popcorn)
1 cup Light brown sugar
1/4 cup Light corn syrup
1/2 tsp Sea salt
1/2 cup Butter
1/2 tsp Baking soda
1 tsp Vanilla

Place the popped popcorn into a big bowl, one that is at least twice the volume of the popcorn itself.
Remove any un-popped kernels and set aside.
Combine the brown sugar, corn syrup, butter and salt in saucepan.
Bring to a boil over medium heat, stirring enough to blend.
Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat and stir in the baking soda and vanilla.
Make sure the mixture is stirred very well, then immediately pour over the popcorn.
Stir well to coat all of the popcorn.
Spread coated popcorn out on one large or two smaller cookie sheets.
Bake in a pre-heated 200 degree oven for 1 hour, stirring every 15 minutes.
Spread out on waxed paper and let cool.