When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! —Shannon Dobos, Calgary, Alberta
Recommended: 35 Treats Quick Enough to Make on a Weeknight
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups butter, cubed
- 2-2/3 cups packed light brown sugar
- 1 cup golden syrup
- 1 teaspoon vanilla extract
- 24 cups popped popcorn
- Line two 15x10x1-in. pans with parchment paper. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla.
- Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers. Yield: about 6 quarts.
Originally published as Chewy Caramel-Coated Popcorn in Taste of Home Christmas Annual Annual 2017, p114