Crunchy Caramel Corn from the Oven

Ingredients

• 2 tablespoons vegetable oil
• ½ cup unpopped popcorn
• 2 cups dark brown sugar
• 1 cup butter
• ½ cup white corn syrup
• 1 teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon baking soda

Step 1

Lightly heat your oven to 250°F (120°C). Pour a little oil into a large saucepan and warm it over medium-high heat. Drop in four popcorn kernels and cover the pan. Once those pop, add the rest of the kernels in an even layer. Cover again, take the pan off the heat for about 30 seconds, then put it back on. Gently shake the pan back and forth over the burner until the popping slows down to a few seconds between pops. Remove from heat and pour the popcorn into a big bowl.

Step 2

Mix together the brown sugar, butter, corn syrup, and salt in a medium saucepan. Heat it up and stir constantly until it comes to a boil. Let it boil for about five minutes without stirring, then take it off the heat. Stir in the vanilla and baking soda until everything is combined.

Step 3

Pour this caramel mixture over the popcorn and stir well to coat every piece. Spread it out in a shallow oven-safe pan, then pop it in the oven. Every 15 minutes or so, give it a good stir to make sure the popcorn cooks evenly. Keep baking until the caramel corn is nice and crunchy when it cools, which usually takes about an hour.