A delightful caramel popcorn recipe that's easy to make and perfect for sharing.
Pop the popcorn using a hot-air popcorn popper and place it in a large mixing bowl.
Using a hot-air popper ensures the popcorn is light and oil-free.
Preheat your oven to 275°F and prepare a jelly roll pan.
Lining the pan with parchment paper makes cleanup easier.
In a large saucepan, combine the brown sugar, butter, and corn syrup over medium heat, stirring until it starts to boil.
Stir constantly to prevent the sugar from burning.
Let the mixture boil for 2 minutes, then remove it from the heat.
Use a timer to ensure precise boiling time.
Stir in the baking soda and vanilla extract until the mixture is smooth and foamy.
The baking soda creates air bubbles, making the caramel easier to coat.
Pour the caramel over the popcorn and mix until evenly coated.
Work quickly as the caramel sets fast.
Spread the coated popcorn onto the jelly roll pan and bake for 40 minutes, stirring every 10 minutes.
Stirring ensures even baking and prevents clumps.
Let the popcorn cool completely before serving.
Cooling allows the caramel to harden, giving the popcorn its crunch.
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