Description
A crunchy homemade caramel popcorn coated in buttery caramel sauce with the perfect sweet and salty balance, ideal for holidays, movie nights, and gifting.
Ingredients
- 10 cups popped popcorn, kernels removed
- Salt to taste
- 1 cup salted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Optional: 1 cup roasted pecans
- Optional: 1/2 cup candy-coated chocolates
- Optional: 1/2 teaspoon cinnamon
- Optional: melted chocolate for drizzling
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet or roasting pan with parchment paper.
- Place popped popcorn in a large bowl and remove unpopped kernels.
- Lightly sprinkle popcorn with salt.
- In a saucepan over medium heat, melt butter completely.
- Add brown sugar and corn syrup, stirring until boiling.
- Boil for 4 minutes without stirring.
- Remove from heat and quickly stir in baking soda and vanilla extract.
- Pour caramel over popcorn and gently stir until evenly coated.
- Spread popcorn evenly on the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes.
- Cool completely until crisp.
- Break apart clusters and serve or store.
Notes
- Allow caramel corn to cool fully for maximum crunch.
- Store in an airtight container to maintain crispness.
- Do not refrigerate, as moisture softens the popcorn.
- Customize with nuts, chocolate drizzle, or spices.
- Air-popped popcorn works best for texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
