Caramel Corn
- Author: Hilah Johnson
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 minutes
- Yield: 8 1x
- 1/2 cup corn kernels, popped, will make about 8 cups
- 1 cup nuts (any kind, raw or toasted)
- Caramel:
- 1/2 cup (4 ounces) butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup water
- Optional flavorings: 2 tablespoons cocoa powder and/or 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pop the corn and separate the fluffy bits from the hard bits and unpopped kernels. Discard the hard parts and set the fluffies aside with the nuts in a BIG bowl. As big as you can get.
- Line a baking sheet with parchment paper and preheat the oven to 250ºF.
- In a medium sauce pot, combine butter, sugars, salt, water, and any flavorings you like. Bring to boil over medium heat and boil 5 minutes until thickened. Stir frequently to prevent boiling over. It will bubble up quite a lot.
- Remove from heat and stir in vanilla and soda.
- Quickly pout the caramel over the popcorn and nuts and toss with a large spoon until fairly evenly coated. (You can serve it now if you’ll not be trying to store it for later munching.)
- Spread out onto the baking sheet and bake for 30 minutes, giving it a stir every 10 minutes.
- Cool and store in airtight containers.