Caramel Corn

Our most addictive recipe. A carnival favorite made even better without the high fructose corn syrup. This is a great recipe to bring to family get-togethers, school bake sales or for your next movie night!

• 2/3 cup, corn kernels
• 1/3 cup, Organic Arbosano Extra Virgin Olive Oil - divided
• 1 cup, brown sugar
• ½ cup, maple syrup
• ¾ tsp, kosher salt
• ½ tsp, baking soda
• ½ tsp, vanilla extract

Line a baking sheet with parchment paper. Preheat the oven to 250 degrees.

Pop the popcorn: Coat the bottom of a large pot with 2 tablespoons of Organic Arbosano Extra Virgin Olive Oil and heat over high heat, place 3 corn kernels in the pot to test the oil. Once the test kernels pop, add the rest of the kernels. Cover the pot with a lid and shake regularly over the heat until all the corn is popped. Pour cooked popcorn onto the prepared baking sheet.

Prepare the caramel: In a small pot, combine the brown sugar, maple syrup, olive oil and salt, stirring until smooth. Bring the mixture to a boil over medium heat, while continuously stirring. Once the mixture is boiling, stop stirring and let it boil for 5 minutes. Now mix in the baking soda and vanilla extract, the caramel will start to bubble and form a glossy caramel.

Pour the caramel over the popcorn, stirring with a silicon spatula to evenly coat the popcorn.

Bake in preheated oven for 40 minutes. Stirring every 10 minutes to prevent sticking.

Remove from oven and let cool on a cooling rack. Once cool break up the larger pieces of the popcorn and store in a tightly covered bowl.