Kendall Jackson’s Double Gold Caramel Corn
(recipe from Kendall Jackson’s culinary team)
12 cups air popped popcorn (pref. unsalted)
1/2 cup butter
1/4 cup light corn syrup
1 cup brown sugar (pref. golden brown)
1/2 tsp vanilla extract
1/4 tsp baking soda
2 tsp kosher salt
Preheat oven to 300F. Line a large rimmed sheet pan (10×15 inches) with aluminum foil and lightly grease. A nonstick pan can also be used.
Lightly grease a very large bowl with a very thin coating of cooking spray or vegetable oil. Place popcorn in bowl and set aside.
In a medium saucepan, melt the butter over medium heat. Add corn syrup and brown sugar and stir to combine. Cook over medium heat, without agitating or stirring the pan, for 4 minutes.
Continue cooking for an additional 4-5 minutes, stirring well with a spatula every thirty seconds.
Remove from heat and stir in vanilla, salt and baking soda.
Pour caramel over popcorn in the large bowl and carefully fold the popcorn with a spatula until it is evenly coated with the caramel.
Pour caramel covered popcorn onto prepared baking sheet and spread into an even layer.
Bake for 15 minutes, stirring or turning the popcorn every 5 minutes.
Place one very large sheet of parchment paper on the countertop and spread cooked caramel corn onto it after it comes out of the oven. Allow it to cool for a couple of minutes, then separate it into small clusters while still very warm.
Allow to cool completely before eating or storing.
Makes about 12 cups.