Buttery Caramel Crisp Popcorn
I love all types of popcorn. I gave an old popcorn recipe a makeover. I make a lot of different styles of popcorn. I find that yellow corn works the best. The Result was a crisp and tender sweet popcorn. This popcorn is not chewy at all. You'll be pleasantly surprised. It tastes like a cross between butter toffee popcorn and Caramel corn. It is addicting. It is also so much better than your regular old caramel corn.,
- 22 c
- air popped yellow popping corn. ( if you use a different method . i cannot guarantee the same results) please use only air popped corn .
- 1 c
- salted butter
- 1 c
- packed dark brown sugar, or light brown sugar.
- 1/2 c
- dark corn syrup
- 1/4 c
- light corn syrup
- 1 tsp
- vanilla extract
- 1 tsp
- 1 tsp
- baking soda
- 1 1/2 c
- nuts of choice optional ( such as pecans cashews or peanuts ) i used a mixture.
NOTE: MEASURE ABOUT 1 CUP UNPOPPED YELLOW POPCORN
EQUIPMENT NEEDED- A VERY LARGE KETTLE OR ROASTING PAN, 2 SHEET PANS, A LARGE COOKING SPOON, AND SPATULA.,
1Note: Do not adjust butter or any other ingredient. Make exactly as written. If you cut the butter back etc. It will not come out correctly. However, You may cut ingredients in recipe in half. To make a half batch.
2Preheat oven to 250 degree's. Butter sheet pans and set aside. You may also try using parchment paper. I suggest buttering the parchment paper if you are going to use it. Air pop the yellow popcorn into A very large kettle or roasting pan. Remove as many kernels as you can that have not popped. Measure popcorn out to 22 cups Popped. Set aside.
3In a sauce pan melt butter on low heat stirring. Do not burn. You just want the butter to be melted and still remaining pale yellow.
Add in the brown sugar, corn syrup and salt. . Place back on Burner. Stir ingredients constantly over high heat until it boils. Lower temperature to medium low heat. Continue to boil and stir for about five minutes. The sugar should be dissolved. Mixture should have thickened with no traces of butter floating on top.
5Remove from heat. Add the vanilla. Mix thoroughly. Add in the baking soda, and stir constantly until mixture foams up. pour over the top of the kettle of popcorn. Mix thoroughly with a large spoon. Stirring from bottom to top, in a folding manner Do this until popcorn is thoroughly coated. At this point. You can toss in some nuts if you prefer .
6Divide popcorn mixture among 2 buttered sheet pans. spread evenly. Place sheet pans side-by-side on lower center oven rack. If your sheet pan is too big. You may do each batch one at a time. You may also place pans on individual racks in oven. Just make sure to rotate the pans on racks. This is to avoid one pan from baking more than the other. Stir and flip popcorn every 5 minutes or so... If you don't stir it often. It will burn. Check on it frequently. You may test a piece. Take a piece out to cool after baking 20 minutes. Corn should be crunchy and not chewy or Gooey after cooling. If it's still gooey. Continue to bake. ( ovens can vary) my popcorn took about 40 minutes to bake two sheet pans in the oven.Remove from oven. Stir corn and cool. You can salt more to taste at this point. After popcorn Cools. it should be tender and crisp. Store in containers, or large gallon size ziplock style plastic bags. Enjoy!