Caramel Corn

Discover the finest homemade caramel corn made without corn syrup. After tasting it, you'll never go back to buying store-bought caramel corn... it's that delicious!

Makes approximately 10 cups

Ingredients:

• 2 bags of Popped Popcorn (buttered or plain)

• 1 cup salted Butter

• 1 cup packed Brown Sugar

• 2 teaspoons Vanilla Extract

• ½ teaspoon Baking Soda

Directions:

1. Pour the popped popcorn into a large bowl, discarding any un-popped kernels or hard pieces. You don't want to bite down onto one of those!

2. In a medium saucepan, melt butter and brown sugar over medium-low heat, stirring continuously. If a thin layer of butter appears on the mixture's surface, keep stirring over low heat. The butter and brown sugar will blend together, so continue to stir until they are fully combined.

3. Once the butter and sugar are thoroughly mixed, raise the heat to medium, just enough to bring the caramel mixture to a gentle boil. When bubbles start appearing on the surface, set a timer for 4 minutes and stop stirring.

4. When the 4-minute timer ends, add vanilla and stir. Then, set the timer for another minute.

5. When the 1-minute timer goes off, add the baking soda and stir. This will cause the caramel to change color and foam slightly. This chemical reaction is what you want. The bubbling from the baking soda will aerate the caramel, resulting in a lighter and smoother texture, making it easier to coat the popcorn. Remove the caramel mixture from the heat.

6. Gradually pour the caramel mixture over the popcorn.  Use a rubber spatula or a spoon to gently fold the popcorn into the mixture until every kernel is covered.

8. Spread the popcorn onto a cookie sheet lined with parchment paper or aluminum foil. Allow the homemade Caramel Corn to cool before serving. While it tastes best fresh, it can be stored for a few days in an airtight container.