3 full size bags Microwave Popcorn
2 cups Dry Roasted Peanuts (optional)
2 cups Brown Sugar
1/2 cup Light Corn Syrup
1 cup Butter
1/2 teaspoon Baking Soda
1 teaspoon Vanilla
Pre-heat oven to 250 degrees.
Divide the popped corn between two recyclable foil roasting pans.
Try to pick out as many of the un-popped kernels as you can.
In a large heavy bottomed pot, combine the brown sugar, butter and corn syrup. Heat the mixture over medium high heat, stirring well.
Bring to a boil and continue to stir constantly for 5 minutes.
Remove the caramel from the heat and stir in the baking soda and vanilla.
The mixture will pouf up and be foamy. Immediately pour over the popcorn in the pans and stir to coat.
Bake in the oven for 1 hour, removing the pans and giving them a good stir every 15 minutes.
Line your table top with parchment paper and dump the corn out, separating the pieces. Allow to cool completely.
Store in zip top bags.
Or, you know, eat it all right now.
We don’t judge.