Caramel Popcorn.
Make 5 quarts (20 cups, or pop 1 cup of kernels using this recipe )
- 1 cuppa butter
- 2 cuppa brown sugar
- 1/2 cuppa corn syrup (yes it’s the devil, I know)
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Preheat oven to 250F
Melt butter on medium heat.
Stir in brown sugar, corn syrup, salt.
Bring to a boil while constantly stirring.
Boil without stirring for 4 minutes.
Remove from heat, stir in vanilla and baking soda.
* * * WARNING * * *
The caramel will foam up a lot when you add liquid to it, so make sure your pot is at least 3 times taller than the height of the caramel sauce before you add the vanilla.
You might want to take a step back when you add the vanilla, especially if it’s alcohol-based, because you’ll get an awesome hit of booze. Maybe a step forward?
Pour caramel in a thin stream over the popcorn while stirring, and keep stirring until evenly coated.
Place popcorn in a large shallow baking dish, heat for 1 hour, stirring every 15 minutes.
Remove from oven and “let cool completely” before inhaling, er breaking into pieces.
Optional – add 1/2-1 cuppa crushed peanuts to the caramel mix. Don’t worry if the peanuts fall off – those little bits of peanut&caramel goodness will end up somewhere tasty.