Categories: Snacks
Ingredients
- 16 cups popped corn (I used my air popper)
- 1 C brown sugar
- 1/4 C Karo syrup
- 1/2 C butter
- 1/2 tsp baking soda
- 1/2-1 tsp vanilla
Directions
-
Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.
-
Add:
- 1/2 tsp baking soda
- 1/2-1 tsp vanilla
- Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (Sprinkle with cinammon sugar if desired and shake again)
- Pour popcorn out to cool on wax paper.
- *The foaming part should happen when you add the baking soda. It will foam up as you stir – I just stir with a wooden spoon and then pour it over the popcorn. I only stir until the baking soda and vanilla are incorporated. Be sure and add the vanilla and baking soda after you cook it in the microwave right before pouring it over the popcorn.
- Notes:
- If you want to try a snickerdoodle version you will want to add your cinnamon sugar into the brown bag when you pull it out of the microwave for the last time – be sure and give it a good couple of shakes to get it distributed evenly. Do it quickly as the caramel sets up quickly and the sugar will not stick to the kernels if it is too dry. Then spread the caramel corn out on the counter-top on wax paper to dry.
- I decided to make half of the batch (it makes 16 cups) snickerdoodle and to drizzle the other half with white chocolate! What doesn’t taste better with white chocolate.
- I actually used some white almond bark I had in my pantry. I melted it in the microwave and then drizzled it over the caramel corn as it set up on the counter. So good!
- You could also add broken up toffee bits and drizzled white chocolate over it. Amazing