Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup turbinado sugar
- ¼ cup real maple syrup
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 20 cups popped popcorn
Why This Recipe Is So Delicious
Tips To Improve This Recipe
- Stir the glaze continuously while heating to prevent burning and ensure smooth caramelization.
- Spread the popcorn on a lined baking sheet immediately after glazing to avoid clumps and to cool evenly.
Step 1
Warm your oven to 300°F (150°C) and line one or two baking sheets with parchment paper. In a medium saucepan, melt together the butter, brown sugar, turbinado sugar, maple syrup, and honey over low heat. Keep stirring until the mixture starts to simmer, then let it gently bubble for about 4 to 5 minutes. Take it off the heat and quickly stir in the vanilla extract and baking soda until everything’s well combined.
Step 2
Put your popcorn in a big warm bowl, then slowly drizzle the caramel sauce over it while stirring with a sturdy spoon. Be careful not to rush or touch the hot caramel. Once coated, spread the popcorn evenly across the prepared baking sheets—use a second sheet if it looks too piled up.
Step 3
Pop the trays into the oven and bake for around 40 minutes, stirring the popcorn every 10 minutes to make sure it crisps evenly. When it’s done, take it out and let it cool on a wire rack for about 15 minutes before digging in.
