Hey yummy mummies, want to cook? This caramel corn is the single most addictive substance since Walter White's crystal meth. Or so I've been told; I've never actually sampled Walter White's crystal meth. I'm just going to assume that it is, because any time I make it I immediately break it into pieces and divide it into containers to give away; if I don't do this, I WILL eat it all. There are no half-measures for me.
This caramel corn is so easy to make, but you have to respect the chemistry. Adding baking soda to the caramel mixture creates carbon dioxide bubbles, and those bubbles get trapped in the cooled caramel to create a softer texture; failure to add baking soda will result in a hard, tooth-cracking caramel. Always respect the chemistry.
I am not in the caramel corn business. I am in the empire business. And you too can build an empire of delicious goodies, by bringing this to your next party or bake sale. You can be the one who knocks.
Line a baking sheet with parchment paper and preheat oven to 250 degrees.
Pop popcorn kernels in an air popper or a "movie style" popper.
In a medium saucepan, combine brown sugar, honey, coconut oil, vanilla, and sea salt. Bring to a boil, stirring often.
Once the mixture has been brought to a boil, reduce heat and allow to boil for 5 minutes, stirring occasionally.
Remove from heat and add the baking soda, stirring well. It will foam up — don't be alarmed!
Immediately pour mixture over the popcorn and stir to coat well. Spread onto prepared baking sheet and bake for 30-35 minutes.
Allow to cool, and then break apart into small pieces.
Want more caramel? Dip some apple slices into my Easy Caramel Sauce, or these crazy-delicious Caramel Apple Sweet Rolls. Enough caramel, you're looking for chocolate? Try these Decadent Dark Chocolate Truffles.