Far better than any store-bought version, this homemade caramel corn is so fresh, it’ll garner rave reviews and happy chews. Unlike other caramel popcorn recipes, this one utilizes baking soda to produce a more even coating. When mixed with the other ingredients, baking soda causes the caramel to expand and foam, creating a lighter topping. Additionally, as the popcorn is re-baked, the mixture re-melts, ensuring that every piece of popcorn has a thin coat of extra crackly caramel. This sweet treat stays crispy for two weeks, so store any extra in an airtight container and pull it out on your next movie night.
