The original recipe is found here at our best bites.
Cinnamon Caramel Corn
What you will need:
12 C popped popcorn (about 1/2 C kernels)*
1 C brown sugar
3/4 t cinnamon
1/4 C honey
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
*You can use air popped or microwave popcorn. If using microwave, choose a flavor that’s low in butter and salt.
Preheat oven to 250 degrees
Place popcorn in a large bowl and set aside.
Combine brown sugar and cinnamon in a big, 2-Quart microwave-safe bowl. Incorporate the cinnamon into the brown sugar so that is all mixed together.
Chop butter into chunks and place on top of sugar mixture. Pour honey over the top of everything.
Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.
Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from the microwave and add in vanilla and baking soda.
Pour the mixture right over the popcorn. Stir right away, and stir a lot. If you take too long the caramel will harden on you. Keep stirring until everything is well coated.
Spread popcorn mixture onto a foil-lined cookie sheet.
Place in oven and bake for 30 minutes, stirring every 10 minutes.
When it’s done, spread out your caramel corn on a clean piece of parchment, waxed paper, or foil.
When it’s cooled and hardened break into chunks and enjoy!
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