Homemade Caramel Corn

Note: You’ll need a candy thermometer for this recipe.

Pop the bags of popcorn according to package instructions. When done, dump the popped popcorn into a roasting pan, making sure to remove any kernels that didn’t pop.

Preheat oven to 250 F.

In a medium saucepan combine the brown sugar, butter and corn syrup over low heat until melted together. Increase heat to medium and bring to a boil. Using a candy thermometer to keep an eye on the temperature, boil the mixture until temperature reaches 285 F. Do not stir the caramel while it’s boiling! Once the mixture reaches 285 F immediately remove pan from heat and stir in vanilla, baking soda and salt until combined. Pour the caramel over the popped popcorn. Stir with 2 spoons until caramel has coated popcorn.

Place roasting pan uncovered in a 250 F oven. Cook for 40 minutes, stirring every 5 minutes. When done remove the pan from the oven and pour the popcorn onto a sheet of wax or parchment paper, allowing it to cool.

Serves 4 to 6.