Regular caramel corn is great on it’s own. But when you really want something different this treat hits the spot.
- 1/2 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
- 1 bag white chocolate chips
- Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
At this point, you now have very tasty, crunchy and addictive caramel corn. You can stop here. Or, you can take things one step further.
Melt 1 bag of white chocolate chips using a double boiler. Spread the melted chocolate all over the inside of the bowl (I found using a spachula for this worked best). Next, add your cooled caramel corn to the bowl of melted chocolate and mix.
Once coated, lay out the chocolate caramel corn onto a parchment paper lined cookie sheet. Let cool for 2-3 hours before breaking up into pieces.
- It is much easier to work with steaming hot popcorn when you are tossing it with the caramel.
- Have everything measured in advance. Trust me.
- Do not try to cook anything else while you are making the caramel. It can burn very quickly.
- You can also mix in almonds, peanuts, and dried fruit when adding the popcorn to the chocolate.
- To bake the caramel corn, I have found the best containers are the throw-away turkey roasting pans you get at the grocery store. They are less than $3.00 and with a good wash can be used more than once.