Crunchy Caramel Popcorn
Pinched 140 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2||bags pop weaver butter flavor popcorn (8 cups of popped corn per bag)|
|1 1/2||sticks real butter|
|1 1/2 c||brown sugar|
|3/8 c||(that's 1/4 cup + 1/8 cup) white corn syrup|
|3/4 tsp||pure vanilla extract|
|3/4 tsp||baking soda|
Cooked to Perfection
West TN, TN
Member Since Dec 2009
A friend and neighbor brought us a container of this wonderful crunchy treat one Christmas. She shared the recipe with me and since then, I've made it all during the holidays. Please read the recipe through and follow it closely.
Preheat oven to 225 degrees. Pop popcorn in the microwave for 2 minutes and 20 seconds (This is not the entire time the directions say, but that is what you want.) Pour into a large parchment lined roaster or 2 large parchment lined cookie sheets. You will have some unpopped kernels, just remove them. In saucepan, melt butter, add brown sugar and corn syrup. Boil exactly 5 minutes. Remove from heat and add vanilla and baking soda. Stir until well mixed. Pour mixture over popcorn and mix well, coating the popcorn. Bake for 1 hour, stirring every 15 minutes (flip it over, it will be sticky). Now, on the cooking, check often during the last 15 minutes of cooking. Don't let it cook too long, I have removed it before the entire hour is complete due to the fact that my oven is a self-cleaning oven and cooks hotter that some ovens, so I have to be careful when baking, but 1 hour is what the directions say, so that is how I've stated it. Pour out onto waxed paper and break apart. Store in an airtight container.