Crunchy Caramel Corn

CRUNCHY CARAMEL CORN
Serving Size: 1-infinity

What you’ll need:

½ cup butter (salted)
½ cup white sugar
¾ cup brown sugar
¼ cup  water
¼ teaspoon creme de tartar
½ teaspoon baking soda
1 tablespoon vanilla
1 bag microwave popcorn, popped  

Directions:

1.       Preheat oven to 250F

2.       Pour white sugar and water into sauce pot and caramelize (on high heat let the mixture bubble an come to a boil as you stir frequently. Once it comes to a boil, reduce to medium heat and let it simmer for about 8-10 minutes or until it turns an amber colour. Don’t let it burn!)

3.       Add the brown sugar, butter, vanilla, creme de tartar and whisk into the caramelized sugar until everything is combined and the brown sugar has melted

4.       In a large bowl, pour your popped popcorn and follow by pouring as much of the caramel as you like. Stir with a spatula to combine and coat the popcorn fully.

5.       Spread the popcorn out on a baking sheet lined with parchment paper and bake at 250F for about 45 min. Check every 10 minutes to ensure your caramel corn to ensure it is drying out perfectly (remove if you smell burning sugar!)

6.       Remove from the oven once it’s hard to the touch and let cool for a few minutes then enjoy!

Pearing Suggestions: add an extra pinch of salt to the caramel, or even toss in some peanuts and/or dark chocolate chips when you coat the popcorn with the caramel goo!