Easy Buttery Caramel Corn (Without Corn Syrup)

Step 1

Preheat oven to 250°F.

Step 2

To make the popcorn:Add 2 tbsp oil, or butter, and ¼ cup popcorn kernels to a large pot. (Make sure your pot has a heavy bottom to prevent burning.) Cover your pot with a lid or tin foil. Turn the heat to high and wait for the kernels to start popping.Once the popping starts, wait about ONE minute and turn off heat. The popcorn should be done popping at this point and should be ready! Pour your popcorn onto a sheet pan or baking sheet lined with parchment paper (Make sure to pick out any unpopped kernels!)

Step 3

Add your peanuts and almonds to the sheet pan and set baking sheet aside but keep it close by.

Step 4

This step is important. If you heat your sugar too much, it might burn in the oven but if you don't heat it enough, it will not harden.Add your brown sugar, butter, vanilla extract and salt to a sauce pan set over MEDIUM-LOW heat. Stir once so its mixed but then allow it to simmer for 5 minutes without touching it. If you start seeing/smelling smoke, your heat it too high and you may need to start over. If it does not simmer, turn up your heat a TOUCH. DO not boil.

Step 5

In the mean time, have your baking soda and vinegar ready to go!

Step 6

Turn off the heat and add in your baking soda and vinegar and mix together. Quickly pour the sauce over the popcorn and give it a few tosses with a wooden spoon so it coats as much of the popcorn as possible. It's okay if all of it is not fully coated.Bake for approximately 10-15 minutes.

Step 7

Remove from the oven and toss popcorn again until fully coated. Allow it to cool completely and store in a sealed plastic container for 5-7 days.