Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
20
Yield:
20 cups
Ingredients
Directions
Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.
Cook's Note:
Parchment paper is not critical for execution, only for easier cleaning of tray and transferring finished product to serving bowl.
Nutrition Facts (per serving)
248
Calories
14g
Fat
31g
Carbs
1g
Protein
le>
