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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sweet and crunchy snack. My family says it is the best! Adapted from an old Better Homes and Gardens cookbook. 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 |
Directions:
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.
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