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1
Pop the popcorn the way you normally would.
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If you have never made homemade popcorn, place 1 1/2 tablespoons of vegetable or canola oil into a pan that has a lid.
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3
I wouldnt use a non-stick pan.
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Turn stove-top on medium high and place 2 kernels in the pan with the oil.
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Wait until you hear them pop.
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Once they have popped place the remaining popcorn kernels into the pan and move it around so all of the oil gets onto the kernels.
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Once popcorn starts popping pick up the pan slightly and in a rotating motion make small circles over stove top burner.
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8
Once the popcorn stops popping or slows down to 1 or 2 pops per couple seconds remove pan from heat and immediately place popped popcorn into 2 large microwave safe bowls (while you do this, remove all kernels that did not pop).
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You should place popcorn into each bowl so that they are only halfway full.
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*If there is leftover popcorn, it is okay.
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Just set it aside in another bowl.
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You can toss the leftovers into one of the 2 bowls once you have finished the process.
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You just need to make sure that you have plenty of room in the bowls to work.
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Line 2 baking sheets with parchment paper and set aside.
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15
To make the caramel melt the butter over medium heat in a medium sauce pan.
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Once all the butter is melted add in the corn syrup and brown sugar.
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Stirring frequently, increase the heat to medium-high and bring to a boil.
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Once the mixture starts to boil, stop stirring and let the mixture boil for 4-5 minutes making sure to not burn it.
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You want an amber color brownso make sure to watch it.
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Once the caramel has boiled for 4-5 minutes or has turned amber in color, remove pan from the heat.
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Stir in the baking soda and vanilla.
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The mixture will start to bubble, this is normal.
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Preheat oven to 250 F.
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Pour the caramel sauce equally over the popcorn in the bowls and toss to coat evenly.
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25
Remember if you have leftover popcorn make sure to estimate dividing the caramel into thirds, not halves.
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26
I started off using a big salad spoon to toss the mixture.
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Then once the caramel cooled down a bit I used my fingers and hands to toss the rest.
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Spread the tossed popcorn onto the 2 baking sheets.
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*Even if you had to toss a third bowl of popcorn it should all fit on the 2 baking sheets.
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Bake for 40-50 minutes, removing the popcorn from the oven every 10 minutes to toss and stir.
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After 40 minutes, remove the pans from the oven.
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Pull out a piece of popcorn, let it cool completely and try it.
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If it is not crispy, stick the sheets of popcorn back into the oven for another 10 minutes.
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After 50 minutes maximum, take popcorn out of the oven and place the pans on wire racks to cool.
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Once completely cooled break caramel corn into pieces and serve.
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36
Recipe Adapted from: Annies Eats.
