Buttery Caramel Crunch Popcorn

Caramel Popcorn

• 2 gallons freshly popped popcorn — about 32 cups
• 2 ¼ cups brown sugar — packed
• ½ cup unsalted butter — unsalted
• 1 cup light corn syrup
• 1 can sweetened condensed milk — 14 oz
• ½ teaspoon fine salt — fine
• 1 teaspoon vanilla extract

1. Prepare Pans and Popcorn: Line two large rimmed baking sheets or roasting pans with parchment paper. Place the popcorn in one extra-large heatproof bowl or divide it between two large heatproof bowls or roasting pans. Carefully remove every unpopped kernel. Add mixed nuts if using.2 gallons popcorn; up to 2 cups mixed nuts, if using
2. Make Caramel Base: In a heavy 4- to 5-quart saucepan, combine the brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently, until the butter melts and the mixture reaches a full boil.2¼ cups brown sugar, ½ cup butter, 1 cup corn syrup, ½ tsp salt
3. Cook to Soft-Ball Stage: Carefully stir in the sweetened condensed milk. Reduce the heat to medium-low and continue cooking, stirring constantly and scraping the bottom and sides of the saucepan, until the caramel reaches 235°F at sea level or forms a soft ball when dropped into cold water, about 8–12 minutes. Adjust the finishing temperature for elevation as explained in the Notes.1 can sweetened condensed milk
4. Finish Caramel: Remove the saucepan from the heat and carefully stir in the vanilla extract.1 tsp vanilla extract
5. Coat Popcorn: Immediately pour a portion of the hot caramel over the popcorn. Fold with two wooden spoons or heatproof spatulas, then continue adding and folding the caramel in several additions until the popcorn is evenly coated.
6. Press and Cool: Divide the coated popcorn between the prepared pans and spread it into an even layer. Use a lightly dampened heatproof spatula while the caramel is hot. Once the popcorn is cool enough to handle safely, lightly dampen your hands and press it gently into the pans. Let cool completely, about 30 minutes, before breaking it into clusters.