The secret to a great caramel popcorn, is the thin crispy coating of caramel is baking soda and baking the popcorn to dry it out. This caramel corn, stays crispy for 2+ weeks.
3/4 cup popcorn
100 ml vegetable oil
100 grams butter, unsalted
1 cup brown sugar
1/2 cup liquid glucose
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
- Cook popcorn to packet directions.
- Preheat oven to 100C./ 230F.
- Place popcorn in a large bowl, big enough to hold all your popcorn.
Melt butter in a saucepan over medium heat.
Add sugar, liquid glucose and salt. Stir until just combined.
When it starts to bubble, simmer for 4 minutes, do not stir.
- Remove from heat and whisk in vanilla and baking soda.
Quickly pour caramel over popcorn, toss till caramel cools and starts to harden.
- Spread popcorn on trays.
Bake 60 minutes, toss every 10 minutes . Remove from oven, leave to cool. Break and eat.