Salty Pretzel Vanilla Caramel Corn

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See original recipe at: onlinefoodblog.com

kept byOnlinefoodblog
recipe byonlinefoodblog.com

Notes:

Get ready for Pretzels. Last weekend I went on a road trip with my little sister. We spent 30 hours in a car together and survived to tell the tale. I give most of the credit to this caramel corn.

I saw the recipe the week before we left on Joy the Baker. You guys… it was SO GOOD. I have always been wary of making caramel. It looks sticky and molten hot and easy to mess up. At one point you have to just stare at the caramel bubbling and not touch it for five minutes. I was certain it was going to burn/explode/form a rock hard cement in the pan. Nope! It came out perfect. The moral of the story is to always trust in Joy. When it comes to combining butter and sugar, she seriously knows what she’s doing.

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Ingredients:

12 cups (about 1 bag) popped popcorn
2 cups pretzel twists
1 cup pecans (optional)
1 stick (1/2 cup) of unsalted butter
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract

Preheat oven to 250 degrees
Spread popcorn, pretzels and pecans on a large baking sheet covered in parchment paper.
Combine butter, sugar, corn syrup and salt in a medium saucepan over medium heat.
Whisk until the mixture begins to bubble.
Let the mixture boil for five minutes without stirring.
After five minutes, take off the heat and stir in the baking soda and vanilla.
Pour over the popcorn and stir to coat.
It will cool quickly and will not be fully coated. That’s ok! You have two more chances to mix it.
Bake for 20 minutes.
Remove from oven, stir to coat.
Return to oven for 20 additional minutes.
Remove from oven and stir to coat.
Allow to cool completely before storing.
This will last 4 days well-covered.
This was eaten in well under 4 days so I cannot confirm.