Crunchy Caramel Corn

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 10 cups popped popcorn
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla

Recipe

• 1 place popped corn in a large greased roasting pan to keep warm in a 300 degree oven. (i pop the corn on the stove top in 2 tbsp of coconut oil, but air popped works well too.)
• 2 using two half teaspoon measuring spoons, measure about 1/4 tsp of baking soda and about 1/4 tsp of vanilla and set by the side of the stove so they don't spill.
• 3 in a saucepan, stir together brown sugar, butter, and corn syrup on medium heat. cook and stir to boiling (a steady boil - not just a few bubbles on the edges, but not necessarily a "rolling boil" either) and then cook and stir over medium heat for an additional 4 minutes. be sure to scrape the bottom often to avoid burning. (for those candy makers out there, you're looking for 255, hard-ball stage.).
• 4 remove saucepan from heat, stir in baking soda and vanilla, and pour over popcorn. stir gently to coat. bake in a 300 degree oven for 15 minutes. stir. bake 5 minutes more. pour out popcorn onto a large piece of foil to cool. cool completely before storing in an airtight container or eat it before its all the way cool.