Ingredients
6 c. popped popcorn
1/2 c. (1 stick) butter
1 c. light brown sugar
1/4 c. light corn syrup
1 tsp. kosher salt
1/4 tsp. baking soda
1 tsp. pure vanilla extract
Pinch flaky sea salt
Preparation
Step 1Preheat oven to 250º. Line a rimmed baking sheet with aluminum foil.Step 2Add popcorn to a large bowl and set aside.Step 3Melt butter in a large pot over medium-high heat. Add brown sugar and corn syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce heat to low and simmer 5 minutes. Whisk in salt, baking soda, and vanilla.Step 4Pour caramel sauce over popcorn and toss until evenly coated.Step 5Spread mixture onto prepared baking sheet in an even layer. Sprinkle with flaky sea salt. Step 6Bake, stirring every 15 minutes, until popcorn is a deep golden color, about 1 hour.Step 7Remove baking sheet from oven and let cool to room temperature. Break up caramel corn with your hands or a wooden spoon. Store in an airtight container for up to 1 week.
Want to change it up? Add a splash of bourbon once the caramel comes off the heat or stir in a dash of cayenne or paprika for some kick.
