How do you make sweet, crunch caramel popcorn even better? Drizzle it with melted vanilla candy melts and chocolate candy.
It also helps if you have an assistant who is willing to go purchase more candy when you don’t have quite enough and also pick the right colors out of the bag.
I found this recipe over at a farmgirl’s dabbles and knew it would make a tasty and pretty treat for the holiday. She warns that the stuff is addictive, and I’m glad that I plan to share because she’s right.
Have a safe and happy Fourth of July!
Caramel Popcorn with Vanilla Drizzle
5 to 6 quarts popped corn, from 1 cup white kernels
1 cup butter
2 cup brown sugar, firmly packed
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
12 ounces vanilla candy melts
Candy-coated chocolate pieces (I used the red and blue M&M’s from 2 12-ounce bags)
Preheat oven to 250°.
Lightly spray the inside of a very large bowl with cooking spray and set aside.
Spread freshly popped corn in two large, shallow sheet pans lined with parchment paper. Place them in the warm oven.
Combine butter, brown sugar, corn syrup, and salt in a two-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°)*, about 5 minutes.
Remove from heat and stir in baking soda. Keep stirring as it foams.
Remove one pan from the oven and carefully slide the popcorn into the prepared bowl. Pour half of the hot caramel mixture over the corn and lightly stir to mix well. Pour back onto the pan and spread the mixture evenly. Repeat with the second pan of corn. Return the pans to the oven for 25 to 50 minutes, stirring and scraping caramel from the bottom of the pan every ten minutes. Allow the caramel corn to cool.
Melt candy melts and drizzle over popcorn still in the pan and quickly sprinkle with candies.
- Recipe from a farmgirl’s dabbles
- I’m at a high altitude, so I cooked the caramel to 241 degrees instead of 248 degrees.