Caramel Popcorn (Hard)
I discovered that the best popcorn to use in this recipe is the “movie” popcorn – the type that’s already
buttered and salted. (I usually double this recipe – don’t do both batches all at once, just make one after
the other.)
Ingredients
3/4 cup butter
1 1/4 cup brown sugar
1/2 cup corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon vanilla extract
10 cups popcorn, popped
Preheat oven to 250ºF.
Grease two 9×13-inch baking dishes and a huge bowl. Put popped corn into large bowl.
In a medium sauce pan over medium heat, melt butter. Next, stir in the brown sugar, corn syrup, and salt. Bring to a boil, then let simmer WITHOUT STIRRING for four (4) minutes.
Remove from heat and stir in baking soda and vanilla extract. Pour over popcorn and stir to coat.
Place popcorn in the two prepared 9×13-inch pans, and bake for one (1) hour – stirring popcorn every 15 minutes. Remove from oven, cool, and break into pieces.
Seal in airtight container.