Recipe

Method

1. Preheat oven to 120°C

2. Melt butter in a saucepan over medium heat. Add sugar, corn syrup and salt; stir to combine. Bring to a boil, stirring constantly.

3. Once the mixture comes to a boil, let it boil for 5 minutes without stirring. Remove from the heat and stir in the vanilla and baking soda (Be careful - the mixture will bubble up)

4. Gradually pour the caramel over the popped corn and mix ensuring all sides and pieces of popcorn are coated well. Turn into 2 large, shallow baking pans and spread out

5. Bake in preheated oven for 25-30 minutes, or until fairly dry, stirring at least twice. Watch carefully as the sugar has a tendency to burn fast. Remove from pan and break into pieces

Store in an air-tight container

Recipe Tester Notes: This is a great sweet snack but had to be watched carefully. The best one we made was on the bottom shelf of the oven when we had a baking tray on the top shelf as this helped stop the edges of the corn catching. This also works with maple syrup but you need to reduce the cooking time to 20-25 minutes.