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
  1. 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.
  2. Remove from heat, place in a large bowl, and stir in pecans.
  3. Preheat oven to 250°.
  4. 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.
  5. Immediately pour over popcorn and pecans, stirring to coat. Spread caramel corn onto a rimmed baking sheet coated with cooking spray.
  6. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantts-caramel-corn/