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.