Caramel Popcorn from Donna's Kitchen

Printed from: www.grandmotherskitchen.net

Ingredients

Makes - 32 cups of caramel popcorn

32 cups popped popcorn

2 cups light brown sugar

1 cup butter

1/2 cup corn syrup

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1 cup nuts OPTIONAL - we use dry roasted peanuts

Tip: 1/2 cup popcorn kernels makes approximately 14 cups of popped popcorn

Directions

1. You will need to pop at least 1 1/4 cups of popcorn kernels.

2. Pop enough popcorn so you have 32 cups. We use a hot air popcorn maker.

Tip: If you put less popcorn at a time in your popcorn maker you have more success having more of the popcorn popping.

3. Sort through the popcorn you end up using so there are no hard kernels that did not pop.

4. Place the popcorn into a large pot, a large roaster works well. You can split into two to make it easier to work with.

5. In a saucepan over medium heat melt the butter, add the brown sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes until it starts to form a thicker consistency.

6. Remove from the stove and stir in the baking soda and vanilla. The sauce will bubble up and get frothy, stir well to incorporate.

7. You can either pour over the full amount in the large container or you can split into two containers and pour half over each. It is very hot syrup so be mindful not to burn yourself. Use a wooden spoon and spatula to work the syrup evenly into the popcorn.

8. Preheat the oven to 200 degrees F.

9. Place into the oven for one hour, stir every 15 minutes.

10. Be sure to pay attention and do the stirring or the syrup will not distribute evenly.

11. Remove from the oven and let cool.

12. You can put onto tea towels or leave in the pan for cooling.

13. Once cooled it keeps very well in sealed containers for a month.

ENJOY!

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