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| We made this for Superbowl 49! Go Seattle Seahawks! |
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| Watch the temperature! |
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| Mix it well. |
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| 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!
