Prep time: 10 minutes

Cook time: 1 hour 10 minutes

Materials:

• 8 cups lightly salted popcorn
• 1 cup light brown sugar
• 1/3 cup light corn syrup
• 1 tbs. vanilla extract
• 1/2 cup unsalted butter
• 1/4 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt

Process:

1. Preheat the oven to 200 degress.
2. Line 2 baking sheets (or 1 large one) lined with either parchment paper or alluminum foil (for easy cleanup). Pour 4 cups of popcorn on each baking sheet, trying to keep the popcorn in a single layer.
3. In a medium sized sauce pan add in the butter, brown sugar, corn syrup, vanilla extract, cream of tartar, and salt.
4. Keeping the heat on medium/ high cook the mixture until everything dissolves. Once the mixture comes to a boil cook for about 2-3 minutes stirring constantly. If you cook for too long the mixture will start to thicken (this happened to me), which is totally fine it’s just harder to spread.
5. Remove the mixture from the heat and add in baking soda. Stir until fully dissolved and pour the mixture over the popcorn. Being extra careful try to coat the popcorn. I like to semi coat them so you can see the white in the kernel as well as some caramel on each.
6. Bake for 1 hour stirring every 20 minutes or so. This will help the caramel stick to the popcorn as well as help distribute your mixture.
7. Remove from the oven and let cool completely before enjoying. This will last up to 1.5 weeks if kept in a sealed container or ziplock bag.
8. ENJOY!