You won't be able to ration this yummy creation.
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup white corn syrup
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups lightly toasted pecans
- 5 quarts (5L) popped corn
Preparation
Preheat your oven to 250°F. Place popcorn in your largest steel bowl; you know the one.
In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Stir frequently as you bring to a boil. Don’t fret. It will come together.
Then boil without stirring for a solid four minutes. Use this time to cover the bottoms of two baking sheets with parchment paper.
Remove from heat and stir in the soda and vanilla. It will bubble up and remind you of Grade 7 science class.
Pour half the hot mixture in a steady stream over your giant bowl of popcorn, pausing to toss lightly. Distribute over the two baking sheets, scattering with the toasted pecans, and pour the remaining caramel over the popcorn. Bake for an hour, stirring every fifteen minutes or so.
Remove and let cool completely before breaking into pieces and devouring.
Recipe from Michelle Gourley.
