INGREDIENTS
3/4 cup (180 ml) packed brown sugar
1/3 cup (80 mL) butter
3 c. to tab (45 mL) corn syrup
1/4 tsp. tsp (1 mL) salt
1/4 tsp. to (1 mL) of sodium bicarbonate
1/4 tsp. tsp (1 ml) vanilla extract
8 t (2 L) Popcorn
PREPARATION
1. In a small heavy saucepan, combine brown sugar, butter, corn syrup and salt and bring to boil. Turn off heat and let cool, stirring, for 2 minutes. Remove from heat. Add baking soda and vanilla and mix well.
2. Put the popcorn in a large bowl. Pour the caramel on corn and toss to thoroughly coat.
3. Spread the popcorn on a large baking sheet covered with parchment paper and bake in preheated oven at 325 ° F (160 ° C) 10 to 12 minutes. Cool completely, then put it in an airtight container. Close container and shake vigorously so as to break the popcorn into small pieces.
(The caramel popcorn will keep up to 3 days at room temperature.)
Makes 8 t (2 L).
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