Caramel Popcorn

1. 1

   Cook sugars, corn syrup and water over medium heat, stirring frequently, until it reaches 290u00b0.

2. 2

   Add the salt and continue cooking at a steady, low boil until it reaches 300u00b0.

3. 3

   Remove from heat and stir in the butter, baking soda and vanilla.

4. 4

   Pour slowly over 7 to 8 quarts of popped corn, stirring until the kernels are well coated.

5. 5

   Keep the popped corn warm in the oven while the syrup is cooking.

6. 6

   Turn mixed caramel sauce and popped corn onto a clean, cool surface to cool.

7. 7

   Break into pieces and store in airtight containers.

8. 8

   Freezes well in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.