Serene
Culinary Explorer
Grazing Snack
Ingredients:
- 1/2 cup popcorn kernels (about 12 cups popped popcorn)
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup (or honey)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions:
- Pop the Popcorn:
- Pop the popcorn kernels using an air popper or on the stove with a bit of oil. You should end up with about 12 cups of popped popcorn.
- Transfer the popped popcorn to a large bowl, making sure to remove any unpopped kernels.
- Prepare the Caramel Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar, corn syrup, and salt.
- Bring the mixture to a boil, stirring constantly. Let it boil without stirring for 4-5 minutes. The mixture should reach 250°F (120°C) on a candy thermometer.
- Add Baking Soda and Vanilla:
- Remove the saucepan from heat.
- Stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious.
- Coat the Popcorn:
- Immediately pour the caramel sauce over the popped popcorn.
- Use a spatula or wooden spoon to gently toss the popcorn, ensuring it is evenly coated with the caramel sauce.
- Bake for Crunch:
- Preheat your oven to 250°F (120°C).
- Spread the caramel-coated popcorn evenly on a large baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and to help the popcorn stay crisp.
- Cool and Break Up:
- Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet.
- The caramel will harden as it cools.
- Break the cooled caramel popcorn into pieces.
- Store:
- Store the caramel popcorn in an airtight container to keep it fresh and crispy.
