Vanilla bean paste adds elegant nuance and balances the sweetness in this crunchy homemade caramel corn. Ideal for an Oscar party or movie night, this vanilla caramel corn also makes a great homemade holiday gift or party favor.
Tip: Pop your own heirloom popcorn for the best flavor. If you don't have an air popper, try this Stovetop Popcorn Recipe — just triple the quantities, and use a large stockpot.
Recipe reprinted with permission from Nielsen-Massey’s A Century of Flavor cookbook.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Makes about 20 cups.
Ingredients:
- 12 ounces unpopped popcorn kernels, or 4 (3-ounce) bags natural microwave popcorn
- 1 cup (2 sticks) unsalted butter
- 2 cups firmly packed dark brown sugar
- ½ cup corn syrup
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Preparation:
Preheat the oven to 250° F. Pop the popcorn, discarding any un-popped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.
Variation: For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.