How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 250°F (121°C). Pop the popcorn kernels using an air popper or stovetop method. Place the popped corn into a very large roasting pan or two large baking sheets, removing any unpopped kernels.
In a medium saucepan
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly.
Once boiling, stop stirring and let it boil
Once boiling, stop stirring and let it boil for 5 minutes. Remove from heat immediately and stir in the baking soda and vanilla extract. The mixture will foam up—this is normal.
5 minPour the caramel
Pour the caramel over the popcorn and toss quickly with a spatula until evenly coated.
Bake in the preheated oven
Bake in the preheated oven for 60 minutes, stirring every 15 minutes to ensure the popcorn is evenly glazed and doesn't stick in clumps.
1 hrRemove from the oven and let cool completely
Remove from the oven and let cool completely. Break apart any large clumps before serving.
A little kitchen wisdom
Using a heavy-bottomed saucepan for the caramel is crucial to prevent burning. Baking the popcorn at a low temperature is the secret to that iconic long-lasting crunch.
