Regular caramel corn is great on it’s own. But when you really want something different this treat hits the spot.

Directions

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

At this point, you now have very tasty, crunchy and addictive caramel corn. You can stop here. Or, you can take things one step further.

Melt 1 bag of white chocolate chips using a double boiler. Spread the melted chocolate all over the inside of the bowl (I found using a spachula for this worked best). Next, add your cooled caramel corn to the bowl of melted chocolate and mix.

Once coated, lay out the chocolate caramel corn onto a parchment paper lined cookie sheet. Let cool for 2-3 hours before breaking up into pieces.

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