This was so good that we had to share!
Matheus had a craving for caramel popcorn this week and we decided to try making our own at home. It is always fun to make stove top popped corn, plus he could not wait for it to get ready - and let me tell you, he really enjoyed this caramel corn!
It was very simple to make and the result was so yummy, and fresh, we loved it!
First you pop a lot of popcorn, set it aside and make a very simple caramel sauce, pour the goodness on the fluffy popcorn and stir to coat evenly. The part that takes a little while is when you bake it for about 30 minutes, just to get the caramel to set and guarantee the crunchy crispness. And although we did have to wait for it to bake, it was not that long and they cooled real quickly, so we were able to enjoy it almost immediately after I pulled it out of the oven and had them all spread in another pan onto the counter.
The one thing I made different here was to use "brown rice syrup" in place of the corn syrup the recipe asked for - I don't keep corn syrup in my home as I don't like it and it gives my body a hard time whenever I eat something with it in it (believe me, my stomach really hates the stuff).
Great treat to make for the kids over the holidays, and I am pretty sure that both kids and adults are going to like this one!
(Adapted from Cooking Light Magazine)
Preheat oven to 250°.
Coat two baking sheet with cooking spray. (I lined mine with foil and them sprayed the foil - easy clean up!!!)
Combine sugar, corn syrup, and butter in a medium saucepan and bring to a boil over medium heat. Cook 4 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pans and bake at 250° for 30 to 45 minutes, stirring every 15 minutes. (mine were ready in 30 minutes, they started to smell like they were starting to burn so I took it out of the oven, and they were just perfect!)
Remove from oven; stir to break up any large clumps and let cool. Serve warm or at room temperature.
Store in an airtight container for up to 1 week.
18 servings (serving size: 2/3 cup)