Categories: dessert
Ingredients
- 1 (31/2-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 6 Tbsp. unsalted butter, melted
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. vanilla extract
- 1 cup lightly salted peanuts, roughly chopped
Directions
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Preheat the over to 250, and line two baking sheets with parchment paper.
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Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
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Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
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Do not try to make this recipe without a candy thermometer.
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Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
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In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat.
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Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes.
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Immediately remove the pan from the heat, and whisk in the baking soda and vanilla.
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Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can.
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Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes.
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Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.