Description
A sweet and crunchy snack that’s easy to make, perfect for movie nights or gifting, with a buttery caramel flavor.
Ingredients
Units
Scale
For the caramel corn
- 10-12 cups popped popcorn (Air-popped or microwave plain popcorn works.)
- 1 cup butter (Real butter gives the best flavor. Reduce added salt if using salted butter.)
- 1 cup brown sugar (Light or dark both work; dark gives a deeper caramel taste.)
- 1/2 cup corn syrup (Helps keep the caramel smooth.)
- 1/2 teaspoon salt (Just enough to enhance sweetness.)
- 1/4 teaspoon baking soda (Makes the caramel easier to spread.)
- 1 teaspoon vanilla extract (Adds warm flavor.)
Instructions
Preparation
- Preheat your oven to 250°F (121°C) and line two large baking sheets with parchment paper.
- Place the popped popcorn in a very large bowl.
Making the Caramel Sauce
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, and salt. Bring to a gentle boil and let bubble for 4-5 minutes, stirring occasionally.
- Take off heat, quickly stir in vanilla, then sprinkle in baking soda and stir until foamy.
Coating the Popcorn
- Pour the caramel sauce in a thin stream over the popcorn while stirring with a big spoon or spatula.
- Toss patiently to coat evenly without creating clumps.
Baking
- Spread the coated popcorn out on the baking sheets in an even layer.
- Bake at 250°F (121°C) for about 45 minutes to 1 hour, stirring every 15 minutes.
- Let cool completely on the pans before serving.
Notes
Store in an airtight container at room temperature, away from humidity. If it softens, reheat in the oven to recapture crunchiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 1
- Protein: 2
