Sub-Total: $0.00
Caramel Kettle Corn
Ingredients
- 4 bags popcorn, popped (un-popped kernels discarded) butter, plain, or kettle corn all work
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon sea salt, or to taste (you can also leave out the sea salt and use salted butter instead)
Instructions
-
Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
-
In a large saucepan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
-
Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
-
Allow to cool, then serve or store in airtight container up to 3 days.
Recipe from: Lecremedelacrumb.com
