I am not a fan of chewy caramel popcorn, so this recipe is perfect for me.
It is sweet, buttery and crispy!!
Just the way I like it.
1 cup butter
1 1/2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn**
2-3 cups spanish peanuts (optional)
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a large roaster.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn, stirring to coat.
Place the roaster in preheated oven and bake, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
** I like to pop this in the microwave. Place about 1/4 cup of unpopped popping corn in a brown paper bag. Fold down the top a few time and place in microwave. I use the "popcorn" setting. It takes about 3-4 batches for this recipe. (Be sure to filter out the unpopped kernels as you pour it into the roasting pan.)