It's the perfect synthesis of sweet and salty, with a crunchy exterior and puffy interior
Submitted by Tamar Nusbaum,
Far Rockaway, NY
I’d always wanted to make caramel popcorn, but after seeing the recipes, I thought, Who would ever make this when it looks so hard? Then I found this recipe, and I thought, This may just work. And it did! Every time I make it, it goes so fast that I have very little left to serve at the Shabbos table (unless I hide it). Enjoy, and I hope you find a good hiding place!
Preheat oven to 250°F (120°C).
Mix margarine, brown sugar, and corn syrup in a small pan until boiling. Continue to boil for 5 minutes without stirring. Remove from heat and immediately add the vanilla and baking soda to the pot. Stir.
Immediately pour the mixture over the popcorn and mix. (I put on gloves and mix it by hand — it gets into all the grooves that way.) Pour the popcorn onto a cookie sheet (if desired, warm the cookie sheet in the oven first).
Bake for one hour, stirring every 15 minutes. Remove popcorn from oven and let cool. Break apart as needed. If desired, add peanuts, crunchy cereal, smashed Oreo cookies, or whatever you like.
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