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popcorn (air popped is best)
Preheat oven to 250 degrees. Spray a large metal bowl with Pam cooking spray.
Pop popcorn and remove any partial and unpopped kernals.
Melt butter in a two quart saucepan. Add corn syrup, sugar, vanilla, and cinnamon. Constantly stir over medium heat until syrup comes to a boil and boil for 5 minutes.
Drizzle part of the syrup over the popcorn quickly. Stir with a long handled spoon (syrup is hot, please be careful). Finish pouring syrup over corn and stir.
Spread coated corn out on an 11 x 17 cookie sheet. Bake in oven for 1 hour, pulling the pan out every 15 minutes to turn the caramel corn.
When done, place caramel corn onto wax paper. When cooled down, break into pieces.
Seal in air tight container or ziplock bags to keep fresh.