Some of my favorite fall and holiday treats include caramel, and this recipe for Caramel Puff Corn is one of my favorites. It is the perfect snack to make and take to friends and family during the holidays, or to have on hand for any unexpected guests that may stop by.
- 1 cup Butter
- 2 cups Brown Sugar
- ½ cups Light Corn Syrup
- 1 teaspoon Vanilla
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 2 bags (10 Oz. Size) Puffed Buttered Popcorn
In a large saucepan, melt butter over medium-low heat. Stir in brown sugar, corn syrup, vanilla, and salt. Bring to a boil. Simmer caramel for 5 minutes or until sugar is dissolved. Stir constantly.
Remove saucepan from the stove and stir in baking soda. (Adding baking soda will cause the caramel to slightly expand—make sure it will not overflow your pan.)
Pour caramel over puff popcorn. Transfer popcorn into a lightly greased large roasting pan or baking dish(es) with sides. Bake at 250°F for 1 hour, stirring every 15 minutes.
Pour out onto waxed or parchment paper to cool completely.