I make this every Christmas and everyone loves it! I have tried making it in the summer, but living in the south it doesn’t really turn out well due to the humidity.
I make this vegan, but you can use butter if that is what you have on hand. I wouldn’t use regular margarine though unless it gets hard when cold like butter or vegan margarine does.
Be prepared for a messy kitchen when you make this.
16 cups of plain popcorn (I use air popped popcorn)
2 cups chopped nuts (I use pecans)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup vegan margarine or butter
1/2 tsp baking soda
1 tsp vanilla extract
First make your popcorn.
Spread your popcorn and nuts over 2 baking sheets. Set aside.
Put your brown sugar, corn syrup, butter, & salt in a saucepan over medium heat.
Stir regularly as it all melts together.
Bring to a boil. Let boil for 5 minutes while stirring constantly.
Remove from heat and stir in vanilla and baking soda. Mixture will get bubbly and frothy.
Pour caramel over your popcorn & nuts. Don’t worry too much about getting it all covered in caramel at this point. It will all get coated eventually.
Place baking sheets in a preheated 250 degree oven and cook for one hour. You will need the remove each pan and stir every 15 minutes.
After an hour remove from the oven and pour caramel corn onto a parchment paper or wax paper covered surface. Once cooled break apart or leave in big clumps. Whichever you prefer.