Make this today. You won’t regret it. A corn-syrup-free, easy, delicious, lick-the-pan caramel baked onto popcorn.
Preheat the oven to 200 degrees F.
Pop your popcorn however you like—air popper, or brown bag in the microwave. If you use seasoned microwave popcorn, omit the salt later on. Put the cooked popcorn in a very large bowl.
In a good-sized saucepan, melt the brown sugar, honey, salt and butter together, stirring constantly over medium heat until boiling.
Stop stirring and let the mixture boil for 3 to 5 minutes. Remove from heat, add the vanilla, and then add the baking soda.
Pour the caramel over the popcorn and toss well, making sure the popcorn is well coated. Spread in a large baking pan with sides (it’s okay if the popcorn isn’t in one layer; you’ll be stirring it up during the baking time).
Bake for 1 hour, stirring every 20 minutes to flip the popcorn around. Spread out on foil or waxed paper (preferably on a wire rack to keep the popcorn crisp) to dry.
Makes 12 cups.
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Wanted to make caramel corn, but didn’t have corn syrup, so I chose this recipe because I did have honey. Used one bag of microwave popcorn (Orville Redenbacher Simply Salted), so skipped the kosher salt ingredient, but only had salted butter so substituted it for the unsalted butter.
The caramel corn is very, very good and I’ll definitely make it again!
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jenng on 4.23.2010
I much preferred this the next day – somehow it tasted sweeter. Thanks:)
janene on 10.29.2009
Delicious! This is definitely a great recipe!
beebock on 10.18.2009
I made this tonight for a church get-together and served it in a metal bucket with a metal scoop. Everyone thought it was very good and loved the presentation.