3 cups air popped popcorn, picked over for unpopped kernals
1 cup sugar
1/2 cup water
2 teaspoons vanilla
Bring the water, and sugar to a rolling boil, stirring occasionally. Allow to boil for 5 minutes, then reduce heat to medium. Simmer for about 10-15 minutes or until it reaches a rich amber color and when dripped into a glass of cold water it forms a soft caramel and quickly stir in vanilla. Meanwhile, line a cookie sheet with parchment paper. Place popcorn in a large bowl. As soon as the sugar is ready, carefully pour it in ribbons over the popcorn and toss. To cool it quickly, spread the coated popcorn over the parchment paper to cool. Serve while still slightly warm.
Sounds great. I can’t believe the weather you all are having. That is unheard of this time of year.
Yum, I love sweet popcorn. The salty stuff is good, but I’ve got a weakness for the sticky, caramely kind.
Yum, this looks so good! Wish I could have a handful right now!
Boo for fat free….I say add the nuts.
Sweet popcorn is the best!!
Rachel, this recipe is a trip down memory lane to, so to speak.
My mom used to make this popcorn a lot when I was little.
I’m with Jeff, sweet popcorn IS the best! 😀
Good idea for an after school snack. My daughter is always asking what she can have for a snack after school. Cheers!
Rob would totally love this. Looks like a great snack.
Wow, I can’t believe it’s in the 70’s there. It only got up to about 50 degrees in Chicago but I’m not complaining!!!