Decadent Vanilla Caramel Corn

1. 1

   In a large pot, heat the oil over medium-high heat.

2. 2

   Add three popcorn kernels; when these pop, add the remaining kernels and cover the pot.

3. 3

   Pop the corn, shaking the pot frequently, until you no longer hear popping, about 5 minutes.

4. 4

   Uncover, remove from the heat and set the pot aside.

5. 5

   In a large, heavy pot, melt the butter over medium-high heat.

6. 6

   Add the sugar and corn syrup and bring to a boil, stirring constantly.

7. 7

   Once the sugar boils, stop stirring and insert a candy thermometer.

8. 8

   Continue cooking until the mixture reaches 280 degrees , then cook for 30 seconds longer or until slightly darkened.

9. 9

   Remove the pot from the heat and very carefully stir in the salt, baking soda, vanilla, peanuts and popcorn.

10. 10

    Use two heat-resistant spatulas or wooden spoons to carefully spread the caramel corn out on a silicone-mat- or parchment-lined baking sheet.

11. 11

    Let cool for 1 hour, then break into pieces.

12. 12

    Store in an airtight container for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.