 | | Directions |
- Line a large baking sheet with parchment paper or a silicone mat.
- Pop the popcorn and add it to a large bowl. Do not salt or butter the popcorn; set aside.
- Add the butter, brown sugar, corn syrup and 1 tsp of salt to a saucepan; melt together over medium heat. Bring mixture to a boil, stirring occasionally.
- Boil for 4 minutes without stirring. Preheat the oven to 300° F. while caramel is boiling.
- When done boiling pour over the popcorn and stir until it is evenly coated.
- Pour the caramel corn onto the prepared cookie sheet. Spread out into an even layer and sprinkle with the remaining salt.
- Place in the preheated oven and bake for 30 minutes. Stir every 10 minutes.
- When done, turn out onto a wax paper lined counter and separate into pieces. Allow to cool completely before storing.
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Prep Time: 30
Cook Time: 30
Servings: 8
|  | | Ingredients | | - | | 1/2 cup unpopped popcorn |
| - | | 1 cup salted butter |
| - | | 1 cup brown sugar |
| - | | 1/3 cup light corn syrup |
| - | | 2 teaspoons kosher salt, divided |
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