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Popcorn: Sweet Caramel Corn

Source of Recipe

kingaurthurflour.com


List of Ingredients

6 quarts popped corn, spread in a lightly greased or parchment-lined pan and kept warm in a 250°F oven
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1 cup (2 sticks) butter
1 teaspoon salt
1 teaspoon lemon juice
1 tablespoon vanilla extract
1 teaspoon baking soda




Recipe

In a deep, heavy pan, bring to a boil the sugar, corn syrup, butter, salt, lemon juice, and vanilla; stir gently until the sugar dissolves. Cover the pan and boil for 3 minutes. Uncover the pan and cook, WITHOUT STIRRING, until the syrup reaches 260°F, hard-ball stage.

Remove syrup from the heat and quickly stir in the baking soda; the mixture will foam up. Immediately pour over the warm popcorn, spreading it evenly. Reduce oven heat to 225°F and bake the popcorn for 1 hour, stirring every 20 minutes, until it's light- to medium-brown. It will become very crunchy as it cools. If you haven't used parchment paper, turn the popcorn out onto buttered baking sheets to cool. Cool completely, break apart, and store in airtight containers.