Caramel corn! Yum yum yum, perfect for the holidays.

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped


Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

Mix the sugar, corn syrup, butter, salt, baking soda, and vanilla extract together in a large bowl. Microwave for 2 minutes (**Note: The mixture will bubble and expand, so make sure the bowl is adequately larger than its contents).

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.

Bake for 1 hour. Remove from the oven and gently break up the popcorn. Allow it to cool, and enjoy.

---

This is an adaptation Orangette's recipe, but I did make some minor adjustments. I used the microwave to make the caramel instead of a saucepan and candy thermometer. It's just so much easier, and so worth it. Make it! Amazingly good.