I love caramel corn and this is one of the best caramel corns I have ever tried! The recipe is very easy and this caramel corn is extremely addicting. So, you should make at least two or three batches (made separately; don’t double or triple the recipe) for a larger crowd. Thank you, Brandy G., for sharing her recipe!
8 cups popped corn
1 cup pecans, optional
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 300 degrees.
Remove ALL kernels from the popcorn and place the popped corn and optional nuts in a large bowl.
Cook brown sugar, butter, and light corn syrup in a saucepan over medium heat, stirring constantly, until it boils. Reduce heat to medium low and cook for 5 minutes, without stirring.
Remove from heat and add vanilla and baking soda. Stir until combined. Pour caramel over the popcorn and stir to coat.
Bake for 30 minutes on a cookie sheet, stirring after 15 minutes.
Pour onto wax paper until cooled completely. Store in an airtight container, and hide it from yourself, until potluck time!