I made caramel popcorn for a snack mostly because I was in a mood after a very draining morning this week and needed to create something in the kitchen. I wanted my energy to go elsewhere. The popcorn turned out alright however I feel that the amounts of butter and sugar could be tweaked. It was very sweet. That is why I served the caramel popcorn in small ramekin bowls. All first attempts are trails not failures... - JW
Caramel Popcorn
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1 cup of brown sugar, firmly packed
1/2 cup butter
1 teaspoon vanilla
1/4 teaspoon of salt
10 cups popped popcorn ( equals approximately 1/2 cup of unpopped popcorn kernels)
1 lined baking tray with waxed paper or parchment paper
Preheat oven to 350 degrees. In a microwave safe bowl melt the brown sugar, butter, vanilla and salt. Microwave for 2 minutes. Stir well to combine all ingredients. Then put the bowl back into the microwave for another 2 minutes. Now you could easily melt the brown sugar, butter, vanilla and salt in a pot on top of the stove, over medium heat. Stirring constantly. Making sure that the sugar has dissolved somewhat and nothing burns.
Put the popped popcorn into a large ceramic bowl. Pour the hot melted mixture over the popped popcorn and stir until the syrup coats the popcorn. You have to work fast because the mixture tends to glob in places but no worries.
Take the pre-lined baking tray and pour the coated popcorn onto the tray and place in a preheated 350 degree oven for about 10-15 minutes. Checking after 5 minutes. When the time is up remove from the oven carefully. The tray will be hot. Then spoon into whatever serving bowl you desire and enjoy!
You can shake some cinnamon on top before you serve or salt but I tend to steer clear of adding more salt than needed.