About the Recipe
an original For Good Granola recipe
if using pre-bagged microwave popcorn for this recipe, avoid using a heavily buttered or seasoned variety. if popping the old-fashioned way, 6 tablespoons of un-popped corn will yield about 3 quarts popped corn.
Ingredients
3 quarts popped corn (see note)
8 T unsalted butter
1 1/2 cups packed brown sugar
6 T light corn syrup
2 T molasses
1/2 t kosher salt
1 1/2 t vanilla bean paste (or vanilla extract)
1/2 t baking soda
Directions
Step 1
Adjust oven rack to middle position and preheat oven to 250 degrees. Spray roasting pan (or large disposable aluminum pan) with non-stick cooking spray. Add popped popcorn to pan. Set aside.
Step 2
In large saucepan over medium-high heat melt butter. Add brown sugar, corn syrup, molasses, and salt. Bring to a boil, reduce heat to low and simmer for about 3-4 minutes, until syrup thickens slightly. Remove saucepan from heat and stir in vanilla bean paste and baking soda, then fold in For Good Granola.
Step 3
Immediately pour caramel over popcorn in roasting pan and use a heat proof spatula to toss and coat. Continue folding until you have coated the popcorn as much as possible. DO NOT stress out if the caramel “seizes” up and you are not able to evenly coat all the popcorn – it will thin back out in the oven.
Step 4
Transfer roasting pan to preheated oven and bake until deep golden brown and caramel has set, 1 to 1 1/2 hours, stirring every 15-20 minutes. After the first 15 minutes of baking, the caramel will thin and you will find it much easier to evenly coat the popcorn. Cool to room temperature and serve.
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