Ingredients:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 10 cups popped popcorn
Instructions:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- In a large saucepan, combine the butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
- Add the baking soda and stir vigorously until the mixture becomes foamy.
- Pour the caramel mixture over the popcorn and toss to coat evenly.
- Spread the popcorn in a single layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes, until the caramel is hardened and the popcorn is golden brown.
- Let cool completely before breaking into pieces and enjoying.
Tips:
- For a richer flavor, use a combination of butter and coconut oil.
- Add chopped nuts, chocolate chips, or dried fruit for extra flavor and texture.
- Store the caramel corn in an airtight container at room temperature for up to 5 days.
