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Big Batch Caramel Popcorn

A white plate piled high with glossy, homemade caramel popcorn crunch, glistening in the sunlight.
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Make a large batch of perfectly crisp, sweet, and rich caramel popcorn, ideal for movie nights or homemade gifts.

Ingredients

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  • 12 cups popped popcorn (about 1/2 cup unpopped kernels)
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup roasted, unsalted peanuts (optional, for homemade cracker jacks)

Instructions

  1. Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper.
  2. Place the popped popcorn and peanuts (if using) in a very large bowl. Set aside.
  3. In a medium, heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and salt.
  4. Cook the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil.
  5. Stop stirring and let the mixture boil undisturbed until it reaches 248°F (120°C) on a candy thermometer. This is the soft-ball stage.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract.
  7. Quickly sprinkle the baking soda over the caramel mixture and stir vigorously until it is fully incorporated and foamy. Do not overmix once the baking soda is added.
  8. Pour the hot caramel mixture over the popcorn and peanuts in the large bowl. Work quickly to fold the caramel evenly over the popcorn using a large rubber spatula.
  9. Spread the coated popcorn in a single layer onto the prepared baking sheets. Do not crowd the sheets.
  10. Bake for 1 hour, stirring gently every 15 minutes to ensure even coating and crisping.
  11. Remove from the oven and let the popcorn cool completely on the baking sheets before breaking it apart. Store in an airtight container.

Notes

  • For the best crunch, use fresh popcorn. Old popcorn will not crisp up well.
  • If you do not have a candy thermometer, the caramel is ready when a drop placed in cold water forms a soft, pliable ball.
  • If you want a chocolate drizzle, melt 6 ounces of semi-sweet chocolate chips and drizzle over the cooled popcorn before serving.

Nutrition

Find it online: https://kitchenslang.com/caramel-popcorn-big-batch-recipe/