- Cooking spray
- 1 cup packed dark brown sugar
- 1/2 cup light-colored corn syrup
- 1/3 cup butter
- 1 tablespoon light molasses
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 cups popcorn (popped without salt or fat)
- calories 126
- caloriesfromfat 26 %
- fat 3.6 g
- satfat 2.2 g
- monofat 1.1 g
- polyfat 0.2 g
- protein 0.7 g
- carbohydrate 23.9 g
- fiber 0.8 g
- cholesterol 9 mg
- iron 0.4 mg
- sodium 151 mg
- calcium 15 mg
How to Make It
Preheat oven to 250°.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.
Let the caramel popcorn cool completely before dividing it into holiday tins for giving.