Crispy Homemade Caramel Corn
Popcorn
- 1/3 cup Bob's Red Mill Yellow Popcorn
- 1/4 cup olive oil
Caramel
- 7 Tbsp. unsalted butter
- 1/2 cup corn syrup
- 1 cup brown sugar (packed)
- 1/2 tsp. sea salt
- 1/2 tsp. Bob's Red Mill Baking Soda
- 1 tsp. vanilla extract
Popcorn
- In large pot over medium heat, heat oil.
- Drop in three popcorn kernels and wait until they all pop. (Note: This ensures that oil is at correct heat level.)
- Remove pot from heat, add remaining popcorn and shake to evenly spread kernels.
- Return pot to heat and cover with lid, shaking frequently.
- Once popcorn starts popping, shake pot gently to ensure all kernels receive heat.
- When popping slows and almost stops, remove pot from heat and transfer popcorn to large bowl.
Caramel
- Preheat oven to 225 degrees F. Line two baking trays with parchment paper.
- In saucepan over medium heat, melt butter.
- Add corn syrup, sugar and salt. Stir until just barely combined.
- Once mixture begins to bubble, let simmer 4 minutes without stirring.
- Remove from heat and whisk in vanilla and baking soda. (Note: The caramel will start to foam and expand.)
- Drizzle caramel mixture over popcorn and toss to ensure even coat.
- On baking trays, spread out coated popcorn.
- Bake 45 minutes, stopping every 10 minutes to shake and toss as caramel re-melts.
- After 45 minutes, remove popcorn from oven and let cool.
- Break apart pieces and serve or store in airtight container for up to two weeks.
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