Ingredients:

  • 10 cups air-popped popcorn
  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 250°F (120°C). Prepare two large baking sheets by lining them with parchment paper. Place the 10 cups of air-popped popcorn in a very large roasting pan or sturdy bowl.
  2. Prepare the caramel sauce: In a heavy-bottomed saucepan, combine the unsalted butter, packed brown sugar, light corn syrup, and salt. Heat the mixture over medium heat, stirring occasionally until the butter is melted and the sugar is dissolved.
  3. Once the mixture comes to a boil, stop stirring and allow the caramel to cook for exactly 4 minutes.
  4. Remove the saucepan immediately from the heat. Quickly stir in the vanilla extract and the baking soda. The mixture will react, releasing carbon dioxide gas, causing it to bubble vigorously and lighten in color and texture.
  5. Immediately pour the aerated caramel sauce over the popcorn. Gently and quickly toss the popcorn until all kernels are evenly coated with the caramel.
  6. Divide the coated popcorn evenly between the prepared baking sheets, spreading it into a thin, single layer.
  7. Bake for 55 minutes total, stirring the popcorn gently every 15 minutes to ensure even moisture removal and crisping.
  8. Remove the Christmas Caramel Popcorn from the oven and immediately transfer it to cooling racks or waxed paper to cool completely. Once cool, break the popcorn into small, crunchy pieces before serving or storing.