Buttery Caramel Crisp Popcorn

Name: Buttery Caramel Crisp Popcorn
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 11 cups or 4 servings
Cuisine: American
Ingredients: NOTE: MEASURE ABOUT 1/2 CUP UNPOPPED YELLOW POPCORN; 11 c air popped yellow popping corn. ( if you use a different method . i cannot guarantee the same results) please use only air popped corn .; 1/2 c salted butter; 1/2 c packed light brown sugar, or dark brown sugar.; 1/4 c dark corn syrup; 2 Tbsp light corn syrup; 1/2 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp baking soda; 3/4 c nuts of choice optional ( such as pecans cashews or peanuts ) i used a mixture.; EQUIPMENT NEEDED- A VERY LARGE KETTLE OR ROASTING PAN, 2 SHEET PANS, A LARGE COOKING SPOON, AND SPATULA.

By Nor Mac
@Adashofloverecipepage

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.,

Rating:

★★★★★ 3 votes5

Comments:

31 Comments

Serves:

11 cups or 4 servings

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

NOTE: MEASURE ABOUT 1/2 CUP UNPOPPED YELLOW POPCORN
11 c

air popped yellow popping corn. ( if you use a different method . i cannot guarantee the same results) please use only air popped corn .
1/2 c

salted butter
1/2 c

packed light brown sugar, or dark brown sugar.
1/4 c

dark corn syrup
2 Tbsp

light corn syrup
1/2 tsp

vanilla extract
1/2 tsp

salt
1/2 tsp

baking soda
3/4 c

nuts of choice optional ( such as pecans cashews or peanuts ) i used a mixture.
EQUIPMENT NEEDED- A VERY LARGE KETTLE OR ROASTING PAN, 2 SHEET PANS, A LARGE COOKING SPOON, AND SPATULA.
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How to Make Buttery Caramel Crisp Popcorn

Step-by-Step

Note: 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.
Preheat oven to 260 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 11 cups Popped. Set aside.
In 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.
Remove 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 .
pour on to a buttered sheet pan. Spread evenly. Place sheet pan on lower center oven rack. 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 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!