This is a very simple and classic version of caramel popcorn that my family loves and I hope you do too!
Recipe
Ingredients:
1/2 cup popcorn kernels, popped
1 cup (2 sticks) butter
1 cup sugar
1 tsp vanilla
3 TBSP water
Directions:
Pop popcorn and set aside.
In a small saucepan, set in butter, sugar, water and vanilla. Heat on medium high until all ingredients are melted and start to bubble. Stir mixture constantly to avoid burning. Using a candy thermometer, heat the mixture until it reacher 290-300 degrees Fahrenheit or becomes a nice caramel brown color.
Immediately pour the caramel over the popped corn and stir, pressing the caramel down until it is all coated evenly. Dump it all onto some parchment paper on the counter and let it set and cool for about ten minutes. Then crunch it all up in a bowl, breaking apart the large chunks.
Optional: you can add peanuts to the popcorn to make it a fun cracker jack version!
Tip:
The caramel recipe can also be used to make English Toffee! Just make the caramel and spread it out thin onto a pan with parchment paper covering it. Then let it cool a couple minutes before adding some chocolate chips on the top. Let them sit a minute to melt before spreading the melted chocolate over the entire surface. Once cooled and the chocolate set, break up the toffee into pieces and enjoy!
All I have to say is, I love it! I spread the popcorn out in the largest casserole dish I had, after coating with non-stick cooking spray, of course. I just poured on the carmel slowly and mixed it up as I went along. My friend also commented on how well everything was coated. The trick is I told her, to drizzle and mix frequently, then work it with your greasy fingers to spread any big clumps.
Thanks! This is absolutely the best caramel popcorn I have ever tasted. It is so much better than store bought. My entire family loved this popcorn, and it stays fresh for many days (I put it in a zip-loc bag). I only have 1 suggestion. Spray the pan with non-stick cooking spray so the popcorn doesn t stick to the pan. Thanks Brian! This recipe is wonderful!