Crunchy Caramel Popcorn
  • 15 cups of plain popcorn
  • 1 and ½ cups packed brown sugar
  • 12 Tablespoons of unsalted butter, plus more for coating the pan
  • ¼ cup and 2 Tablespoons of light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  1. Preheat your oven to 200 degrees F and arrange the rack to the middle. Coat a large pan with butter and place popcorn in the pan, spreading evenly. I recommend a roasting pan since it keep the popcorn from spilling everywhere, but is still large enough.
  2. In a heavy bottomed saucepan placed over medium heat, bring the brown sugar, butter, corn syrup, and salt to a boil. Stir with a rubber spatula consistently for 5 minutes and then remove from heat.
  3. Add the vanilla and baking soda and whisk until the caramel is light and foamy, about 10 seconds.
  4. Immediately drizzle over the popcorn and stir with the rubber spatula until all the kernels are coated. Spread in an even layer.
  5. Bake the popcorn, uncovered on the middle rack of the preheated oven for 45 minutes, stirring every 20 minutes or so, scraping up any caramel from the bottom of the pan. Your cooled popcorn should be crunchy.
  6. Transfer the popcorn to a cool baking rack or sheet. Store in an airtight container at room temperature for up to a week.
Recipe by Nifty Spoon at