A delightful twist on classic caramel popcorn, this recipe offers a rich and buttery flavor with a hint of honey.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Using parchment paper prevents the caramel from sticking to the baking sheet.
In a large saucepan, combine the brown sugar, corn syrup, butter, and honey. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
Stir gently to avoid incorporating too much air into the caramel.
Let the caramel boil for 5 minutes without stirring. Remove from heat and stir in the vanilla extract, baking soda, and salt.
Adding baking soda creates a light and airy texture in the caramel.
Pop the popcorn kernels using your preferred method and place them in a large mixing bowl.
Ensure the popcorn is free of unpopped kernels to avoid surprises.
Pour the caramel sauce over the popcorn, stirring gently to coat evenly.
Work quickly as the caramel sets fast.
Spread the coated popcorn onto the prepared baking sheet in an even layer. Bake for 1 hour, stirring every 15 minutes.
Stirring during baking ensures even coating and prevents burning.
Remove the popcorn from the oven and let it cool for 15 minutes. Break apart any large clusters and serve.
Cooling allows the caramel to harden, giving the popcorn its signature crunch.
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