Vanilla Cake Batter and White Chocolate Chip Caramel Corn

Vanilla Cake Batter and White Chocolate Chip Caramel Corn (With Vegan and Gluten Free Suggestions)

Makes approximately 8 cups of caramel corn

6 tablespoons popcorn kernels, unpopped (6 to 8 cups popcorn, popped)

1/2 cup butter, melted

1/2 cup white cake mix (or vanilla, yellow, funfetti, or similar)

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup Light Karo syrup (red label; or light-colored corn syrup)

pinch of salt, optional to taste

1 1/2 teaspoons vanilla extract

1/2 cup white chocolate chips (or more)

1/2 cup peanuts (or more), optional

sprinkles, semisweet/milk/butterscotch/peanut butter chips, toffee bits, M&M’s candy, Reese Pieces candy, optional add-in’s to taste

Preheat oven to 250F and prepare a baking sheet by lining it with a Silpat or parchment paper (do not make this if you don’t have a Silpat or parchment; aluminum foil that has been sprayed extremely well with cooking spray is the third option. You will have a hot mess on your hands and cleanup will be a nightmare). Pop the popcorn using whatever method you prefer. I put 3 tablespoons in a brown paper bag (no oil or anything else, just plain kernels in the bag) and place the in the microwave and cook on high for 90 seconds, or until popping sounds become less frequent than every 3 seconds. Pour the popped kernels in a large bowl and repeat with another 3 tablespoons of popcorn in the brown paper bag in the microwave. After approximately 6 to 8 cups of popcorn is in a large bowl melt the butter in a medium-sized saucepan on the stovetop. After the butter has melted, add the cake mix, sugars, Karo syrup, salt and cook for 3 to 4 minutes over medium heat, stirring constantly.  Do not let the mixture boil. It’s okay if it bubbles, but avoid boiling it. After 3 to 4 minutes and mixture is smooth and has thickened, remove it from the heat, wait at least 30 seconds, and add the vanilla extract, using caution because the vanilla could cause the mixture to bubble up. Stir in the vanilla and then pour the mixture over the popcorn, tossing it to evenly coat the kernels. After tossing and coating the popcorn, spread the popcorn into a flat, even layer onto the baking sheet and bake for 18 to 24 minutes. The coating mixture may thin out and appear to “drip” on the bottom of the baking sheet and that’s okay. The popcorn will not get brown and if it begins to brown, remove it from the oven immediately. After removing the baking sheet from the oven, toss the kernels with a spoon or spatula and “put back” any caramel coating mixture back onto the popcorn that has dripped off while baking. Sprinkle chocolate chips, sprinkles, and any other add-in’s over the top and they will melt slightly. Allow the popcorn to rest and cool on the baking sheet and it will harden as it cools. After it has cooled and hardened, if desired, break large clusters apart by hand. Serve immediately; or store in an airtight container or gallon-sized plastic bag for up to a week on the countertop, using common sense and knowing it will lose crunchiness as time passes.

Note: If you want gooier and thicker-coated caramel corn, use 6 cups of popped popcorn; for less heavily-coated caramel corn, use 8 cups of popped popcorn. To keep vegan, use margarine, vegan cake mix, and vegan white chocolate (or omit) or use dark chocolate. To keep gluten free, use gluten-free cake mix. Read all labels in any ingredients used to ensure they are suitable for your dietary needs.