The Hubby loves caramel popcorn and I’m quite the fan myself. (I usually like a good salted buttery popcorn instead.) We were at the farmers market today and I pointed out the bags of caramel popcorn to him. He commented that he wasn’t willing to pay $8 for the little bag. So I told him I would make him a batch when we got home. It’s quite quick to make and the longest time is waiting for it to cool, which isn’t that long at all!
You’ll want to have a candy thermometer on hand and make sure you use a large saucepot as when you add the baking soda and vanilla it foams up like crazy!
Caramel Popcorn
Ingredients
- 2 cups unsalted butter
- 2 cups brown sugar
- 4 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cups nuts of choice
- 18 cups popped and lightly salted popcorn*
Instructions
- Pop the popcorn and lightly toast the nuts, put in a very large pot or bowl, and lightly salt.
- Cover the biggest cookie sheet(s) you have with tinfoil and set aside. (I use one that's 15x21".)
- Melt the butter in a large sauce pot.
- Add the brown sugar and whisk constantly. As soon as it's melted and incorporated with the butter, stop whisking.
- Insert the candy thermometer and on medium heat, bring up to 250F. DO NOT STIR! You can gently swirl the ingredients occassionally, but don't whisk or stir.
- As soon as it hits 250F remove from the heat and whisking briskly, add the vanilla. Add the baking soda and be prepared for foaming! Whisk like mad until it's mixed in.
- Pour over the popcorn and work quickly to coat each kernel. It's not a super sticky caramel and should coat the popcorn and nuts easily.
- Dump onto the prepared cookie sheet, spreading out, and let cool.
Notes
* If you don't want or like nuts, use a full 20 cups of popcorn.
CARAMEL POPCORN