Vanilla Caramel Popcorn
or approx 8 cups of microwave popcorn-2 bags
1 stick, softened
light corn syrup
To make the popcorn: add oil to a deep heavy bottom pot.
Add 2 corn kernels to the pot, cover, and heat over med high.
When the corn kernels pop your oil is ready. Add 1/2 cup corn kernels, cover, and cook, shaking occasionally, until popping has slowed and popcorn is popped.
Remove from heat and pour popcorn onto a Silpat or Parchment lined baking sheet.
To save time you can use two bags of microwave popcorn if you'd like!
Preheat oven to 250 degrees. For the caramel sauce: add butter, brown sugar, and corn syrup to a saucepan and heat over medium.
Stir once when melted to combine then simply let it cook down for a couple minutes until bubbly.
Turn heat to low. Add vanilla and salt and stir then add baking soda. It will fizz up, stir and turn off heat.
Pour caramel over the popcorn on the baking sheet. Using a rubber spatula, mix until all popcorn is coated.
Place in the oven and bake at 250 degrees for approx 30 minutes, until golden and crunchy.
Break apart, once slightly cooled, and enjoy!
If you like soft caramel corn then skip the baking step.
I personally love the crunchy, sticky, stuck in your teeth hard Caramel Corn, but I make sure to floss with my Waterpik afterwards!