Ingredients
- 8 cups popped Butterfly popcorn
- 6 Tablespoons butter
- 1.5 cups light brown sugar
- 6 Tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda (heaping)
- 3/4 teaspoon vanilla extract
Popping the Butterfly Popcorn:
Step 1
Pour 2 Tablespoons (or so, depending on how big of a pan you use) of oil in the bottom of a medium/large pan. The oil should generously cover the bottom of the pan. Heat the pan over Medium/High heat.
Step 2
Put 3 test popcorn kernels in the pan and put on the cover on the pan.
Step 3
After you hear the test kernels pop, take off the lid.
Step 4
Add 1/2 cup of Butterfly popcorn kernels to the pan and put the lid back on.
Step 5
Allow the popcorn to pop. Gently slide the pan around on the burner during the first few minutes of the process to avoid burning the kernels. Take the pan off the heat when the sound of kernels popping slows down. The whole popping process should only take 3-4 minutes.
Step 6
Once you have the popcorn made, salt it liberally.
Carmelizing the Popcorn:
Step 1
Preheat the oven to 200 degrees F.
Step 2
Line a your oven pan with parchment paper. Add the popped Butterfly popcorn and spread out in an even layer.
Step 3
Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
Step 4
Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
Step 5
Remove from the heat and stir in baking soda and vanilla.
Step 6
Immediately drizzle caramel over Butterfly popcorn. Toss gently with a spatula until the popcorn is evenly coated.
Step 7
Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes
And Voila! You now have created Butterfly Popcorn 🍿🍿🍿perfection for movie night, parties or picnics!
