Ingredients:
- 12 cups popped popcorn (about 1/2 cup kernels)
- 1 cup brown sugar
- 1/4 cup white Karo syrup
- 1/2 teaspoon salt
- 1 stick (1/2 cup) real butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Directions:
- Prepare Popcorn:
- Pop the popcorn and place it in a very large bowl; set it aside.
- Prepare Caramel Mixture:
- In a saucepan, combine brown sugar, Karo syrup, salt, and butter.
- Heat the mixture over medium heat, stirring until the butter has melted and the mixture becomes bubbly.
- Add Flavorings:
- Remove the caramel mixture from the heat and quickly stir in the baking soda and vanilla extract. Be cautious as it will bubble and foam up.
- Coat Popcorn:
- Pour the caramel mixture over the popped corn in the large bowl.
- Stir very well until all of the popcorn is thoroughly coated with the caramel mixture.
- Baking (Optional for Crunchy Caramel Corn):
- At this point, you have the option to leave the caramel corn chewy or bake it for a crunchy texture.
- For crunchy caramel corn, spread the coated popcorn onto an oiled cookie sheet.
- Bake at 225°F (107°C) for about an hour, stirring every 15 minutes to ensure even baking.
- Bake until it reaches your desired level of crunchiness.
- Cooling and Serving:
- Allow the caramel corn to cool completely before breaking it into clusters.
- Serve and enjoy your homemade caramel corn!
This recipe gives you the flexibility to enjoy chewy or crunchy caramel corn, depending on your preference. Whether chewy or crunchy, it’s sure to be a delicious treat!