Ingredients
Scale
- 10 cups air-popped popcorn
- 4 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment.
- Place popped popcorn in a large, dry mixing bowl.
- In a small saucepan, melt butter over low heat; whisk in brown sugar and corn syrup until smooth, about 2 minutes.
- Remove from heat, whisk in vanilla and baking soda until foamy, then pour over popcorn and toss to coat evenly.
- Spread coated popcorn onto the prepared sheet and bake for 30 minutes, stirring every 10 minutes for even coverage.
- Cool completely on parchment; break into clusters and store in an airtight container.
Notes
- For extra crunch, add chopped pretzels or roasted peanuts
- To reduce sweetness, decrease brown sugar to 2 tablespoons
- If using very fresh popcorn, bake for 25 minutes for a lighter coating
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Bake and stovetop finish
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260 Kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
