David Eagle, PhD‎ > ‎

Kettle Corn

1/2 c. popcorn, unpopped
1/2 stick butter
1/2 cup sugar, white
2 Tbsp corn syrup
1-1/2 tsp vanilla
2 Tbsp. water
1/3 tsp. salt

Preheat oven to 250F (convection, if possible). Line two baking sheets with parchment paper. Pop corn. In a small saucepan, melt butter. Add corn syrup, water, sugar, and vanilla. Over medium heat bring to a simmer. Turn heat to low and simmer 5 minutes, stirring occasionally. Pour sugar mixture over popped corn and stir to combine. Transfer corn to baking sheets and spread evenly. Bake for 20 minutes. Cool and serve! Can be stored in an airtight container for up to one week.