Ingredients
7cupspopcorn,air popped
1cuplight brown sugar,tightly packed
¼cuplight corn syrup
½cupunsalted butter
½tspsalt
½tspbaking soda
1½tsppure vanilla extract
½tspground cinnamon
6ozwhite chocolate,coarsely chopped
Preparation
Preheat the oven to 200 degrees F. Spread the popcorn out onto 2 large baking sheets. Set aside.
Combine the brown sugar, corn syrup, butter, and salt in a medium heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until the butter has melted.
Bring to a boil while stirring occasionally. Once boiling, stop stirring. Allow to boil for 5 minutes.
Remove from the heat and quickly stir in the baking soda. Stir in the vanilla and cinnamon.
Pour the caramel over the popcorn and toss gently until all of the popcorn is coated.
Bake the caramel corn for 1 hour, stirring every 20 minutes. Allow to cool on the pan(s), then break apart any large clusters.
Melt the white chocolate in a double boiler or microwave then drizzle over caramel corn. Allow to cool.
Serve and enjoy!
