Caramel corn is one of those childhood favorites we all love. But most are filled with butter and corn syrup. Not this recipe though! Make it for your next movie night, Holiday party, or just when you need a healthy sweet treat. It’s sure to be a hit!
Melt butter in large saucepan or cast iron skillet; stir in sugar, honey and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F (hard ball stage). Remove from heat; stir in vanilla extract and soda. When you add the soda, the color will get lighter and the mixture will get more bubbly. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased or reusable parchment paper covered 15-1/4×10-1/4×1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container. Makes four quarts (eight servings of two cups each). You can make a bigger batch and pile it up in a Dutch oven for an attractive, rustic centerpiece on the serving table. Enjoy!