Description
Twelve provisional cups of crunchy caramel-coated popcorn clusters.
Ingredients
Scale
- 12 cups Plain air-popped popcorn
- 1 cup Packed light brown sugar
- 1/2 cup Unsalted butter
- 1/4 cup Light corn syrup
- 1/2 teaspoon Fine salt
- 1/2 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
- Heat oven to 250°F and line a large rimmed baking sheet. Measure 12 cups plain air-popped popcorn into a very large bowl and discard every unpopped kernel.
- Bring 1 cup packed brown sugar, 1/2 cup butter, 1/4 cup light corn syrup and 1/2 tsp salt to a steady boil in a heavy saucepan, stirring to dissolve sugar. Boil about four to five minutes, then remove from heat and carefully stir in 1/2 tsp baking soda and 1 tsp vanilla; the hot mixture will foam.
- Immediately pour the foaming caramel over popcorn and fold carefully with a heat-safe spatula. Spread on the lined sheet and bake about 45 minutes, stirring every fifteen minutes, until coating is less sticky and the popcorn begins to crisp.
- Cool on the sheet approximately thirty minutes, then break into irregular clusters. Portion into twelve provisional cups, measuring final volume and crispness in a kitchen trial; hot caramel can burn, so keep hands away until cool.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: about five-minute caramel boil, 45-minute low oven dry and thirty-minute cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 50 minutes
- Category: Candy & Snacks
Nutrition
- Serving Size: Approximately one cup of finished clusters