Home Court Cuisine Courtside Caramel Corn

Courtside Caramel Corn


Cole Rhule, Buford City Tennis ALTA Juniors

6 quarts popped popcorn

2 cups packed brown sugar

1/2 cup corn syrup

1 tsp. salt

3 tsp. vanilla extract

1 cup butter, cubed

1/2 tsp. baking soda

Place popcorn in large bowl and set aside. In large saucepan, combine brown sugar, butter, corn syrup, and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stir occasionally.

Remove from heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13X9 baking pans.

Bake uncovered at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts. Place in large popcorn bowl and enjoy!

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