Caramel Corn
Makes about 6 servings
Ingredients
- 4 tablespoons vegetable oil, more as needed
- 1½ cups popcorn kernels
- 1½ cups pecan halves
- 2 sticks unsalted butter
- 2 cups light brown sugar, firmly packed
- ½ cup light corn syrup
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
Instructions
- Place oil in a large pot with a lid, making sure it covers bottom of pan. Add popcorn; heat over medium heat, shaking the pan until a few kernels pop. Quickly cover with the lid. Keep shaking the pan over the heat until no more kernels are popping.
- Remove from heat, place in a large bowl, and stir in pecans.
- Preheat oven to 250°.
- In a large saucepan, place butter, brown sugar, and corn syrup. Cook over medium heat, stirring occasionally, until butter is melted. Bring butter mixture to a boil, and cook for 5 minutes, stirring occasionally. Remove from heat, and using a wooden spoon, stir in salt, baking soda, and vanilla.
- Immediately pour over popcorn and pecans, stirring to coat. Spread caramel corn onto a rimmed baking sheet coated with cooking spray.
- Bake for 1 hour and 30 minutes, stirring every 15 minutes. Caramel corn should be dry and crisp. Let cool, and store in an airtight container.
