Category: Appetizers & Beverages
INGREDIENTS:
- 1 C popcorn kernels
- 2 C light brown sugar
- 1/2 C Karo
- 2 sticks butter, salted (not margarine)
- 1 tsp. Rustlin' Rob's Mexican Vanilla
- 1 tsp baking soda
DIRECTIONS:
- Preheat oven to 225°.
- Pop 10 cups of popcorn (approximately 1 cup of kernels). Remove all the un-popped kernels.
- Slowly melt butter, Mexican vanilla, brown sugar and Karo, whisking until the sugar is smooth. Make sure not to foam the mixture. Cook until just smooth.
- Place heat on medium and bring to a nice rolling boil. Boil for 5 minutes (set a timer). At this point it will begin to foam and that's OK. If you need to decrease the heat to keep from boiling over that's OK. THIS IS GOING TO BE VERY HOT!! LAVA!!
- After a 5 minute boil remove from the heat and stir in the baking soda. The caramel will foam and become frothy. Try not to beat the foam. The foam is good.
- Place 1/2 the popcorn on a large roaster with high sides.
- Drizzle 1/2 of the caramel covering as evenly as possible mix well to incorporate. (try using 2 large spoons).
- Add the rest of the popcorn and remaining caramel. Mix until well covered.
- Place in oven uncovered and cook for 1 hour. You will need to stir it every 15 minutes breaking up any large clumps.
NOTE: Store in an air tight container.