Caramel Popcorn

Ingredients

• Popcorn kernels (Air-popped; amount is not legible in the source)
• 228 g Butter
• 2 cup Brown sugar
• Dark corn syrup (Quantity is not legible in the source)
• tsp Salt (The source visibly indicates a teaspoon measurement, but the numeric quantity is unclear)
• 1 tsp Baking soda (Added after the caramel boils)

Steps

1. 1

   Air-pop the popcorn using heat and no oil. Transfer the popped popcorn carefully to another bowl, removing unpopped kernels and poor-quality pieces from the bottom of the tray.

2. 2

   Place a pot over medium heat. Add the butter, brown sugar, dark corn syrup, and salt.

3. 3

   Bring the caramel mixture to a boil. Cook for about 5 minutes total, until the butter is fully incorporated.

4. 4

   Add the baking soda to the hot caramel. Stir it in; the mixture will increase in volume and become much lighter.

5. 5

   Immediately pour the caramel over the popped popcorn. Using a metal spatula, mix until the kernels are as completely coated as possible.

6. 6

   Place the coated popcorn in the oven. The source does not specify the oven temperature.

7. 7

   Bake for 1 hour. Every 15 minutes, remove the popcorn and use a metal spatula to break up the pieces so that large clumps do not form. Repeat this mixing and breaking-up process four times in total.

8. 8

   After the hour of baking and the four mixing intervals, let the popcorn sit and cool completely. It will become crunchy as it cools.

Notes

The source does not provide a legible quantity for popcorn kernels or dark corn syrup, and the oven temperature is not stated. The transcript says the recipe uses six ingredients, but only five ingredient measurements are clearly recoverable from the supplied OCR/transcript.

Nutrition per serving

• snack
• dessert
• American
• baked
• popcorn
• caramel
• vegetarian
• make-ahead