Caramel Corn
Servings: 8 cups
Ingredients:
-
8 cups (2 L) popped popcorn
Caramel Coating:
3/4 cup (175 mL) packed brown sugar
1/3 cup (75 mL) butter
3 tbsp (50 mL) corn syrup
1/4 tsp (1 mL) each salt and baking soda
1/4 tsp (1 mL) vanilla
Preparation:
Caramel Coating:
In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla.
In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet; arrange popcorn in single layer. Bake in 325°F (160°C) oven for 10 to 12 minutes. Let cool slightly; transfer to storage container. Let cool completely. Cover and shake vigorously to break up popcorn pieces. Store in airtight container for up to 3 days.
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