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Salted Caramel Popcorn

Salted Caramel Popcorn

This delicious recipe is perfect for creating some wonderful edible gifts for your friends and family this Christmas.

Salted Caramel Popcorn

Makes about 10 cups

10 cups popped popcorn

450g brown sugar

450g salted butter

300g liquid glucose

1 tsp vanilla extract

1 tsp baking soda

½ tsp salt

1 Preheat oven to 180°C. Line 2 baking trays (with sides) with baking paper. Divide popcorn between baking trays.

2In a medium saucepan over medium heat, combine brown sugar, butter, and glucose. Cook, stirring constantly, until mixture reaches 118°C on a sugar thermometer.

3 Remove saucepan from heat, and stir in vanilla, baking soda, and salt. Pour caramel over popcorn. Carefully stir mixture to coat popcorn evenly.

4 Bake popcorn for 8 minutes, remove trays from oven, and stir to ensure caramel is evenly distributed. Let cool.

5 When completely cooled, break up chunks of caramel corn and store in an airtight container. Caramel corn will last up to a week.

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