My friend Sarah had never had caramel popcorn before I introduced it to her - now she is addicted. All she can talk about now is caramel popcorn.
"How was your day, Sarah?" "Terrible, I didn't have any caramel popcorn today"
"What would you like to do tonight, Sarah?" "Eat all the caramel popcorn."
This recipe is entirely to blame. Follow this recipe and you'll end up with a crunchy, buttery, thoroughly addictive caramel popcorn. It is a party food if ever there was - pack it up in little bags and tie it up with some twine and you've got a real crowd pleaser, perfect for a new years eve bash!
Recipe adapted from Orangette
10 cups lightly salted popcorn
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1. Preheat the oven to 130°C. Line a couple of rimmed baking sheet with baking paper.
2. Following the directions on the popping corn packet, pop your popcorn in a large pot with a little bit of oil - or use a few packs of the microwave variety. B2 has got the old school method down pat, so I always make him do it!
3. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any uncooked or burnt kernels.
5. Once the mixture has frothed right up, remove the pan from the heat and whisk in the baking soda and vanilla.
6. Quickly pour the hot caramel over the bowl of popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can.
7. Transfer the mixture to the prepared baking sheets. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven once it has turned a dark golden colour. Once cooled, gently break up the popcorn, and serve!