Caramel Corn From Scratch

Preheat oven to 275 F. Prepare 2 baking sheets covered with parchment paper and set aside.

In a large saucepan with a candy thermometer attached, combine sugar, corn syrup and water. Heat over medium-high heat but do not stir it. Only swirl the pan if needed. Heat until sugar becomes a caramel brown color.

Meanwhile combine cream, butter and sea salt in another saucepan. Heat over medium heat until butter is melted.

When sugar is a caramel brown color slowly drizzle in the cream mixture while continuously stirring. Be careful as the sugar will bubble up as the cream is added. That is why it’s important to go slow. Cook until mixture reaches 245 F.

Remove from heat and stir in vanilla.

In a large bowl combine popcorn and nuts (if using). Slowly drizzle caramel over the top of the popcorn while stirring. This is a great time to have someone help. Be careful not to get caramel on the skin because it’s HOT.

Divide caramel covered popcorn evenly between the 2 baking sheets and place into the preheated oven. Bake for 45 minutes.

Remove from oven and allow to cool. Break into bite size pieces and enjoy.