There is nothing that can compare to Grandma's Salted Caramel Corn with its brown sugar, nutty browned butter and touch of salt. Grandma is a genius.
Ingredients
2cupsbrown sugar
1cupbutter
1/2cuplight corn syrup
1teaspoonsalt
1teaspoonvanilla extract
1teaspoonbaking soda
8quartsplain popcorn in a very large mixing bowlunseasoned, unsalted
Instructions
Line 2 half-sheet pans with silpats, parchment paper or non-stick foil. Preheat oven to 250°F.
Combine brown sugar, butter, corn syrup, vanilla and salt in a heavy, medium-sized saucepan over medium high heat. Bring to a boil. Boil for 5 minutes, stirring occasionally. Remove the pan from the heat and add the baking soda. It will foam up big time! Don't worry, it's to be expected.
Pour the molten caramel over the popped corn in the bowl and stir gently but thoroughly to evenly coat the popcorn. Split the popcorn between the two prepared pans and spread it out evenly. Bake in the oven for 1 hour, stirring well every 15 minutes. Grandma says "Watch it closely during baking to ensure it doesn't stick and burn. If it tends to do this, lower the temp a tad. This step is what makes it crisp and it does not stick to your teeth!"
Let the caramel corn cool on the pan (if it is sufficiently done, you'll hear it crackling as it cools!), then store in an airtight container at room temperature.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.