- Portion size 8 servings
Ingredients
Caramel Coating:
Method
Caramel Coating:
In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla.
In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet; arrange popcorn in single layer. Bake in 325°F (160°C) oven for 10 to 12 minutes. Let cool slightly; transfer to storage container. Let cool completely. Cover and shake vigorously to break up popcorn pieces. Store in airtight container for up to 3 days.
