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1
Preheat oven to 275F.
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2
Spread popcorn in TWO large roasting pans (I use the disposable aluminum turkey roasting pans).
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3
In a medium saucepan, combine the butter, brown sugar, and Karo syrup.
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4
Cook over medium heat, stirring only until the butters fully incorporated (then you dont need to stir anymore).
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5
Cook until mixture reaches 255F (essential to use a cooking/candy thermometer).
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6
Remove from heat and stir in vanilla.
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7
Then dump in the baking soda and quickly stir until the mixture foams up and it all becomes a lighter brown color, pretty much the same color as peanut butter (about 30 seconds of stirring).
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8
Quickly pour caramel evenly over all the popcorn.
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9
Toss and mix until all the popcorn is fairly evenly coated.
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10
(Wont be super-well coated at this point.)
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Place in oven for 10 minutes, then toss/stir again to better coat the popcorn.
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12
Bake another 10 minutes.
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13
Remove from oven, stir again, and quickly sprinkle with kosher salt.
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14
Toss for about a minute, allowing the caramel corn to cool off, scraping the bottom of the pan to keep it from sticking.
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15
Cool completely and store in airtight containers.
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16
My assembly line!
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17
POPCORN BRANDS: I grew up in Indiana, where all the best popcorn is grown, and I tried dozens of brands over the decades.
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18
My favorite is the brand sold by the Boy Scouts.
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19
Large, consistent pop, great flavor, and perfectly shaped for candy coating.
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20
When I run out of Boy Scouts popcorn and can't get more quickly, I buy Yoder brand at the grocery because it's nearly identical.
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21
Those are my preferences, but feel free to use whatever popcorn you prefer, as long as it's not microwave!
