What I love about this homemade caramel corn recipe is that you don’t have to stick with the add-ins I have described.
Use all nuts (roughly broken) of your choice, dried fruit of your choice or simply omit them all together and just enjoy crispy, spiced caramel popcorn. I use buttered and salted popcorn because everything just seems to go so well together.
2 quartspopcorn, popped, buttered and salted
1/2 cup (1 stick)butter or margarine
1 cupbrown sugar, dark or light
1/4 cupcorn syrup, regular or dark
1/2 teaspoon eachcinnamon and nutmeg
1/2 cupmixed, dried fruit and nuts
Preheat oven to 250F. Grease a large cookie pan with nonstick cooking spray; set aside.
Grease a large bowl with spray and place popcorn in it; set aside.
In a medium saucepan, melt butter, sugar and corn syrup over medium heat, stirring frequently.
When everything is melted and well combined, leave it alone and allow it to boil 5 minutes.
In order to tell if it is ready, dip a spoon into syrup and drop some on a plate. If it is sticky, but not firm, it is ready. Remove from heat and stir in baking soda.
It will froth up, which is normal. Once it subsides, stir in the vanilla, spices and dried fruit and nuts.
Drizzle evenly over the popcorn in the prepared bowl and immediately mix until everything is coated.
Transfer to prepared pan and spread evenly. Bake for 45 minutes, stirring it up every 10 minutes.
Remove from oven to cool completely on a pan until crunchy.
Transfer to a large bowl, breaking it up as you are doing so. Serve.