Easy Caramel Corn

My friend Dana brought caramelized pecans to a holiday celebration and I was pretty sure her technique might work to make Caramel Corn as well. It does! Adapted from this recipe.

1/4 c. popcorn (about 6 cups popped corn)
1/2 c. powdered sugar
1/4 – 1/2 t. vanilla (try it out)
pinch salt
warm water (enough to make a thin liquid)
1/4 – 1.2 c. chopped peanuts or other nuts

Pop the corn and lay it out on a baking tray with a piece of parchment paper on the bottom with nuts.

Mix powdered sugar, salt, and vanilla (optional) to make sugar syrup.

Dribble the sugar syrup on the popcorn mixture, then toss thoroughly so that sugar is evenly distributed and not pooling on the tray.

Bake at 350 degrees for 10 – 12 minutes tossing every 4 minutes or so until sugar is caramelized but not burnt.

This recipe makes a relatively lightly caramelized corn. For a more conventional version, double the powdered sugar.