Just in time for the Holidays!!!
This recipe is FANTASTIC!
I promise you it will absolutely,
- Cooking spray
- 1 cup packed brown sugar
- 1/4 cup light-colored corn syrup
- 1/4 cup pure maple syrup
- (if you not a fan of corn syrup like me, just use 1/2 cup of pure maple syrup)
- 1/2 cup butter
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 cups popcorn (popped without salt or fat)
Preheat oven to 250°.
Coat a large jelly roll pan with cooking spray.
Place popcorn in a large bowl. Combine sugar, corn syrup, maple syrup, and butter in a medium saucepan; bring to a boil over medium heat. Cook for 2 additional minutes stirring continuous.
Remove from heat; stir in vanilla, baking soda, and salt.
Pour mixture over popcorn in a steady stream, stirring to coat all the popcorn.
Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.
Let the caramel popcorn cool completely before dividing it into holiday tins for giving.
Yields: 18 servings (serving size: 2/3 cup)
- 126 (26% from fat)
- 3.6g (sat 2.2g,mono 1.1g,poly 0.2g)