Description
Crispy, golden caramel corn baked to perfection—rich, buttery, and sweet with a satisfying crunch. An easy homemade snack ideal for parties or gifting!
Ingredients
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12 cups popped popcorn
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1 cup unsalted butter
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2 cups packed light brown sugar
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½ cup light corn syrup
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1 teaspoon salt
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½ teaspoon baking soda
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1 teaspoon vanilla extract
Instructions
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Prepare Popcorn:
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Preheat oven to 250°F (120°C).
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Spread popcorn in a large roasting pan or divide between two baking sheets.
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Make Caramel Sauce:
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In a saucepan over medium heat, melt butter.
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Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
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Once boiling, stop stirring and let cook for 4–5 minutes until it reaches 248°F (firm ball stage) on a candy thermometer.
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Remove from heat and carefully stir in baking soda and vanilla. Mixture will foam up—stir until light and smooth.
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Coat Popcorn:
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Immediately pour caramel over popcorn and stir to coat evenly.
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Bake:
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Bake for 45 minutes, stirring every 15 minutes to prevent clumps and ensure crispness.
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Cool & Store:
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Let caramel corn cool completely. Break apart clusters.
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Store in an airtight container for up to a week.
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Notes
- You can add nuts like peanuts or almonds for extra crunch.
- For festive flair, drizzle cooled caramel corn with melted chocolate or toss in sprinkles.
- Ensure popcorn is free of unpopped kernels before coating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Oven-baked
- Cuisine: American