Preheat the oven to 250°F. Pop the popcorn using your desired method, discarding any unpopped kernels. Arrange the popcorn evenly in a large roasting pan, or two baking sheets. Place in the oven to warm while the caramel sauce is being made.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly over medium heat. Boil for 5 minutes over medium heat, stirring constantly, being careful to not burn the mixture. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated.
Bake for 1 hour, removing from the oven and stirring every 15 minutes. Allow to cool completely before serving.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste for a more classic, but equally delicious, flavor profile. Simply use the same amount of Pure Vanilla Bean Paste and enjoy.
Preheat the oven to 120°C. Pop the popcorn using your desired method, discarding any unpopped kernels. Arrange the popcorn evenly in a large roasting pan, or two baking sheets. Place in the oven to warm while the caramel sauce is being made.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly over medium heat. Boil for 5 minutes over medium heat, stirring constantly, being careful to not burn the mixture. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated.
Bake for 1 hour, removing from the oven and stirring every 15 minutes. Allow to cool completely before serving.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste for a more classic, but equally delicious, flavor profile. Simply use the same amount of Pure Vanilla Bean Paste and enjoy.