1 cup butter
1/2 cup corn syrup
4 quarts of air popped corn
2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 250F.
popcorn using your air popper! Spread popcorn out onto two large baking
sheets. Make sure it is evenly spread between the two pans.
butter in a saucepan over medium heat. Add in sugar, corn syrup and
salt; stir until well combined. Bring to a boil, stirring constantly
with a wooden spoon. Once the mixture comes to a rapid boil, let it
boil for 5 minutes without stirring. You
can jazz it up by drizzling it with white, dark, or milk chocolate.
Sometimes I add in M and M’s or Milk Duds. For the holidays I throw in
Craisins, almonds, and drizzle it with white chocolate. Get creative!!!
Gradually pour the
caramel mixture over the popped corn, mixing well on the pans. You can
do this in a bowl but why dirty more dishes? I do it right on the pans.
Bake in preheated oven for about 30 minutes, make sure you stir it often. Maybe every ten minutes or so. Remove from pan and break into pieces.
Store in an air-tight container if you have any left. It is addicting!!