Categories: desserts
Ingredients
- 6 tablespoons popcorn kernels, unpopped (6 to 8 cups popcorn, popped)
- 1/2 cup butter, melted
- 1/2 cup white cake mix (or vanilla, yellow, funfetti, or similar)
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup Light Karo syrup (red label; or light-colored corn syrup)
- pinch of salt, optional to taste
- 1 1/2 teaspoons vanilla extract
- 1/2 cup white chocolate chips (or more)
- 1/2 cup peanuts (or more), optional
- sprinkles, semisweet/milk/butterscotch/peanut butter chips, toffee bits, M&M’s candy, Reese Pieces candy, optional add-in’s to taste
Directions
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Preheat oven to 250F and prepare a baking sheet by lining it with parchment paper. Pop the popcorn using whatever method you prefer.
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After approximately 6 to 8 cups of popcorn is in a large bowl, melt the butter in a medium-sized saucepan on the stove top. After the butter has melted, add the cake mix, sugars, Karo syrup, salt and cook for 3 to 4 minutes over medium heat, stirring constantly.
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After 3 to 4 minutes and mixture is smooth and has thickened, remove it from the heat, wait at least 30 seconds, and add the vanilla extract, using caution because the vanilla could cause the mixture to bubble up. Stir in the vanilla and then pour the mixture over the popcorn, tossing it to evenly coat the kernels.
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After tossing and coating the popcorn, spread the popcorn into a flat, even layer onto the baking sheet and bake for 18 to 24 minutes. The popcorn will not get brown and if it begins to brown, remove it from the oven immediately.
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After removing the baking sheet from the oven, toss the kernels with a spoon or spatula and “put back” any caramel coating mixture back onto the popcorn that has dripped off while baking. Sprinkle chocolate chips, sprinkles, and any other add-in’s over the top and they will melt slightly. Allow the popcorn to rest and cool on the baking sheet and it will harden as it cools.
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After it has cooled and hardened, if desired, break large clusters apart by hand. Serve immediately; or store in an airtight container or gallon-sized plastic bag for up to a week.