- 1 cup [250 mL] dry corn kernels
- 1 cup [225 g] butter
- 2 cups [500 mL] brown sugar
- 1/2 cup [125 mL] corn syrup
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon ]2.5 mL] vanilla
- Unsalted peanuts, to taste
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- Pop corn kernels.
- Transfer popped corn into a large, oven-proof casserole [a large aluminum pan is perfect].
- Into a large casserole, over medium heat, mix together butter, brown sugar, corn syrup and salt.
- Stir until bubbly.
- Wait for a few seconds, then stir in baking soda, vanilla and, if desired, unsalted peanuts.
- Pour mixture over popped corn; well mix.
- Transfer into a preheated 350°F [180°C] oven.
- Every 15 minutes, well coat popped corn with butter/brown sugar mixture.
- Leave popcorn in oven for 1 hour, until no longer sticky.
- Leave to cool completely.
- Store in a container, with a lid, or enjoy!
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