I’m going to Bethany Beach this weekend, and one of the things I’m most looking forward to is paying a visit to Fisher’s Popcorn, famous for its caramel and white cheddar popcorn.
Two years ago, I made the mistake of coming back to work without a big tub of the stuff. Luckily for me and my coworkers, I quickly redeemed myself by making my own caramel corn and did so quite successfully. Still, I’ll make sure I grab some Fisher’s this weekend, because as much as I enjoyed making my own, the time savings from buying the stuff pre-made directly translates to more time at the beach.
So without much further ado, I bring you this week’s throwback* recipe after the jump.
- 2.5 bags of popped Orville Redenbacher Tender White Popcorn
- 1 stick unsalted butter
- 2 cups light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Preheat oven to 250 degrees and place your popped popcorn in a big bowl.
- In a medium saucepan over medium heat, melt the butter. Then stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then boil without stirring for 4 minutes.
- Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour or until you're satisfied.
- Remove from the oven, let cool completely, and have yourself a blast breaking your popcorn chunks into smaller pieces.