Simple Caramel Corn

We made this for Superbowl 49! Go Seattle Seahawks!

Watch the temperature!

Mix it well.

Add chocolate!

Ingredients

12-14 cups popcorn (popped)

1/2 c + 2 tbsp unsalted butter
1/3 cup corn syrup
1-1/4 cup golden brown sugar
1/2 tsp kosher salt
1/4 tsp baking soda
1 tsp vanilla

1 tsp kosher or maldon flake salt

1 cup chocolate or candy coating

Instructions

• Put your popped popcorn in a very large bowl.
• Preheated oven to 250 degrees F.
• In a medium sauce pan, melt butter on low heat.
• Add salt, sugar and syrup. Stir well until sugar melts into mixture.
• Attach candy thermometer to the side of the pan.
• Turn heat to medium high and bring to boil. DO NOT STIR.
• Carefully, watch the thermometer. as soon as it reaches 248 degrees remove pot from heat.
• Quickly stir in baking soda and vanilla. Stir well. The caramel will lighten in color a smidge.
• Immediately, pour caramel on top of popcorn. Stir so popcorn is well coated. Be careful! It's hot and can burn!
• Transfer popcorn onto large cookie sheet (2 if needed).
• Place in oven for 45 minutes. Stir a couple of times.
• Take out of oven and immediately sprinkle 1 tsp of salt.
• Place on cooling rack and cool completely.
• If desired melt candy according to directions and drizzle over cooled caramel corn.
• If using dark chocolate, melt in double broiler and drizzle.

Caramel corn should last a week, if stored in an airtight container. Trust me - it won't last that long!