Adapted From Buns in my Oven
Yield: approx 12 cups
- 12 cups popped popcorn (about 1/2 cup kernels)
- 1 cup peanuts (optional)
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup butter or margarine
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- pinch of salt
Preheat oven to 250F.
Pop popcorn – can do this with a bit of olive oil in a large pot on the stovetop.
Mix brown sugar, maple syrup and butter/margarine (if using butter, cut into chunks before adding). Put mixture in microwave for 30 seconds, then stir. Put mixture in microwave for 2 minutes, then stir. Put mixture in microwave again for 2 minutes. Stir in vanilla, baking soda and salt. Pour mixture over popped kernels and stir to cover evenly.
Spread popcorn on a baking sheet and place in the oven. Bake up to 20 minutes, depending on desired amount of crunchyness (check every 5 minutes). If you like your caramel corn very chewy, skip the baking step.
*Make sure you thoroughly dissolve the sugar in the butter/maple mixture or it will be grainy.