salted caramel corn

How To Make salted caramel corn

• 1

  Preheat oven to 275°
• 2

  Line a large baking sheet with parchment paper or a silicone mat. Set aside.
• 3

  Pop popcorn kernels using air popper into a large bowl. If you must pop in oil, use as little as possible.
• 4

  In a small saucepan melt butter. When butter is melted add your brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil over medium heat and boil for 4 minutes without stirring.
• 5

  Remove from heat and add the vanilla and baking soda and stir well. Pour caramel mixture over popcorn and stir to coat evenly.
• 6

  Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes so the caramel gets well distributed and it doesn't burn.
• 7

  Allow popcorn to cool before eating.
• 8

  Feel free to add a couple of cups of dried fruits or pretzels to the popcorn before covering with the caramel.
• 9

  Once it is completely cooled, put into airtight container such as rubbermaid or a canning jar. I've had it last in the container for as long as a month.
• 10

  NOTE: If you don't want the caramel corn to be salted just omit the salt.
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