Caramel Popcorn is a fun family Halloween treat! Make a bowlful to share with your holiday guests so you aren’t tempted to eat it all yourself!
Caramel Popcorn
Cooking spray
1 cup packed light or dark brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
1 1/2 teaspoons Watkins Vanilla Extract
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
12 cups air-popped popcorn
Preheat oven to 250 degrees Fahrenheit. Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat. Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up. If you have a pastry brush, dip it in cool water and use it to brush down the sides of the pan. Be careful; the mixture will burn you if it boils over.
Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250 degrees Fahrenheit for 45 minutes, stirring every 15 minutes, careful not to burn
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve at room temperature.
Let the popcorn cool completely before storing. Store in an airtight container for up to 1 week. Serving size is about 2/3 cup. Number of Servings: 18
Happy Halloween!
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