Sweet and Salty Caramel Popcorn by Lovely Lisa

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 tablespoon vegetable oil, or as needed
• 1 cup unpopped popcorn
• 1 cup chopped strawberry licorice twists (such as Twizzlers®)
• 2 cups broken small pretzels
• 2 ½ cups brown sugar
• 2 cups butter
• 1 cup light corn syrup
• 1 teaspoon cream of tartar
• sea salt to taste

Step 1

Lin two large baking sheets with parchment paper. In small bowls, measure out the baking soda and vanilla extract so they’re ready to go.

Step 2

Heat some vegetable oil in a big saucepan, then add the popcorn kernels. Cover the pot and shake it frequently as the corn pops—this should take about five minutes. Once it’s done, transfer the popped popcorn to a large roasting pan, leaving any unpopped kernels behind. Sprinkle the chopped licorice and broken pretzels evenly over the popcorn.

Step 3

Combine the brown sugar, butter, corn syrup, and cream of tartar in a heavy-bottomed pot. Stir constantly as you bring it to a boil. Clip on a candy thermometer and keep stirring until the mixture hits 265°F (129°C), which usually takes around 10 minutes.

Step 4

Take the caramel off the heat and quickly stir in the vanilla and baking soda. The caramel will bubble up a bit—that’s totally normal. Pour this hot caramel over your popcorn mixture and gently stir to coat everything evenly. Spread the coated popcorn out on the prepared baking sheets in a loose layer, then sprinkle with sea salt to taste. Let everything cool for about 20 minutes.

Step 5

Once it’s cooled and set, break the popcorn into chunks and store it in airtight containers or bags. Enjoy!