When I was a kid, there was a caramel corn shop at our local mall. When you stepped out of a store, that buttery, sugary aroma from the cooked caramel would be soooo tempting- you’d eventually go get a bag. One of my friends worked there and gave me the recipe. I have made this recipe every fall for decades now- it is a fall tradition that I wanted to pass along to you! xo

BAKED CARAMEL CORN

INGREDIENTS

1 cup unsalted butter (2 sticks)

2 cups firmly packed brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

6 quarts popped popcorn

DIRECTIONS

Preheat oven to 250 F.

Line two sheet pans with parchment paper. Spread out the popcorn in one even layer.

In a large pot, melt the butter over medium heat and stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then boil without stirring, for 5 minutes.

Remove from heat and stir in baking soda and vanilla. Gradually pour the hot caramel over the popped corn.

Bake for 1 hour, turning over the popcorn every 15 minutes. Cool completely and store in a covered container.