Cinnamon Bun Caramel Corn

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, tightly packed light
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 6 oz White chocolate

• Snacks

  • 1 7 cups (56g air-popped popcorn

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • 1 2 large baking sheets
  • double boiler (always recommended for melting chocolate- I like this one and this one
  • a sturdy pot (I like Anolon Nouvelle Copper and Crestware
  • wooden spoon

Found on sallysbakingaddiction.com

Description

Ingredients

• 7 cups (56g) air-popped popcorn1
• 1 cup (215g) tightly packed light brown sugar
• 1/4 cup (60ml) light corn syrup
• 1/2 cup (114g) unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 6 ounces (170g) white chocolate, coarsely chopped
• 1-2 large baking sheets
• wooden spoon
• a sturdy pot (I like Anolon Nouvelle Copper and Crestware)
• double boiler (always recommended for melting chocolate- I like this one and this one)

Directions

• Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets-- or 1 if it all fits! Set aside. Combine the brown sugar, corn syrup, butter, and salt in a medium heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. Once boiling, stop stirring. Allow to boil for 5 minutes. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble (see above for why!). Stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the popcorn is coated. Bake caramel corn for 1 hour, stirring every 20 minutes. Allow to cool on the pan(s), then break apart any large clusters. Melt the white chocolate in a double boiler or microwave (stop and stir every 10 seconds if using a microwave), then drizzle over caramel corn. Allow to cool. Make ahead tip: This caramel corn tastes great for up to 2 weeks if stored in an airtight container. Wonderful recipe to make ahead of time for holidays and entertaining.