Classic Caramel Corn

Recipe View 5 mins Preheat oven to 250°F (120°C). Lightly grease a large, shallow roasting pan with cooking spray. (5 minutes)

Recipe View 2 mins Spread the popped popcorn evenly in the prepared pan and place in the preheated oven to warm while preparing the caramel. This helps the caramel adhere better. (2 minutes)

Recipe View 3 mins In a heavy-bottomed 2-quart saucepan, combine brown sugar, corn syrup, butter, and salt. (3 minutes)

Recipe View 5 mins Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a rolling boil. (5 minutes)

Recipe View 5 mins Once boiling, stop stirring and continue to cook for exactly 5 minutes, without stirring. Use a candy thermometer to ensure the mixture reaches 245°F (118°C) for a soft-ball stage caramel. (5 minutes)

Recipe View 1 mins Remove from heat and immediately stir in the vanilla extract and baking soda. The mixture will foam up—this is normal. Stir until well combined. (1 minute)

Recipe View 2 mins Carefully pour the hot caramel over the warmed popcorn, using a spatula to scrape all the caramel from the saucepan. (2 minutes)

Recipe View 3 mins Gently toss the popcorn with the caramel until evenly coated. Be careful not to crush the popcorn. (3 minutes)

Recipe View 45 mins Return the caramel corn to the oven and bake for 45 minutes, stirring every 15 minutes to ensure even caramelization. (45 minutes)

Recipe View 2 mins Remove from the oven and spread the caramel corn in a single layer on a large sheet of parchment paper or foil that has been lightly greased with cooking spray. (2 minutes)

Recipe View 30 mins Let the caramel corn cool completely. Once cooled, break apart any large clumps. (30 minutes)

Recipe View Store in an airtight container at room temperature to maintain its crispness.