Caramel corn. It's a wonderful treat (when you don't know what's in it). It may remind you of the best part of the Christmas popcorn tin, except it's way better homemade. So let's get started:
What You'll Need:
A wooden spoon
2 baking sheets lined with aluminum foil
An air popper
2 sticks (1 cup) of butter
2 cups brown sugar, firmly packed
1/2 cup corn syrup, light or dark
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped corn (1 cup unpopped)
Step 1: Pop 2 batches of popcorn in your air popper (it will make about 6 quarts).
Step 2: In a pot, melt your two sticks of butter, you will probably be able to do this while your popcorn is getting ready to pop.
Step 3: Once your butter is melted, stir in your brown sugar, corn syrup, and salt.
Step 4: Bring the mixture to a boil, making sure to stir the whole time. Then let boil without stirring for 5 minutes.
Step 5: Once the five minutes are up, remove the pot from heat, and stir in your baking soda and vanilla.
Step 6: Slowly pour over your popped corn, mixing it as well as you can. If you like gooey caramel corn, then you're done, but if you like your caramel corn crisp, there's a couple more steps.
Step 7: Spread your caramel corn over your two pans lined with aluminum foil.
Step 8: Bake in the oven on 250° for 45 minutes, then stir it and put it back in for 15 minutes.
Step 9: Take your caramel corn out of the oven and quickly break apart the pieces once they've cooled enough to touch.
Step 10: Enjoy! Store in an airtight container. Ziploc bags work great!