This is a favorite by anyone and everyone who tries it! Definitely a family favorite! Recipe and picture courtesy of The Recipe Rebel.
Ingredients
10 cups popcorn twists 175 grams (also called Puff Corn)
1 cup unsalted butter 225 grams
1 cup brown sugar packed, 155 grams
1/2 cup corn syrup 130 grams
1 teaspoon baking soda
Instructions
Preheat oven to 250 degrees F.
Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.
In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.
Boil and stir 2 minutes, then add baking soda. It will foam up -- continue cooking and whisking for 1-2 minutes until foam settles down slightly.
Pour caramel over popcorn and stir to coat evenly. Bake for 45 minutes, stirring every 10-15 minutes.
Remove from the oven, let cool for 5-10 minutes and then break into smaller pieces as desired. Store in an air tight container or ziploc bag 1-2 weeks.
