This delightful Golden Oven-Baked Caramel Corn combines the perfect balance of sweetness and crunch, making it an irresistible treat for any occasion. The rich, buttery caramel coats each popcorn kernel, resulting in a golden, crispy snack that’s perfect for sharing or gifting.
Why You’ll Love This Recipe
- Perfectly crispy and sweet with a hint of salt
- Great for holiday gifts, parties, or movie nights
- Oven-baked for extra crunch and long-lasting freshness
- Made with simple pantry ingredients
- A fun, nostalgic treat the whole family will enjoy
Ingredients
- 12 cups popped popcorn
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Directions
- Prepare the Popcorn:
Preheat your oven to 250°F (120°C). Place the popped popcorn in a large roasting pan or divide it between two large baking sheets. - Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
Once boiling, cook without stirring for 4–5 minutes or until the mixture reaches 248°F on a candy thermometer (firm ball stage).
Remove from heat and quickly stir in baking soda and vanilla extract until foamy and lighter in texture. - Coat the Popcorn:
Immediately pour the caramel sauce over the popcorn. Stir well to coat all the kernels evenly. - Bake:
Bake the caramel-coated popcorn in the oven for 45 minutes, stirring every 15 minutes to ensure an even, crispy finish. - Cool and Serve:
Let the caramel corn cool completely before breaking apart any large clusters. Store in an airtight container to keep it fresh.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Kcal: 150 kcal per serving
Servings: 12 servings
Variations
- Nutty twist: Add roasted peanuts, almonds, or cashews before baking
- Spicy-sweet: Sprinkle with a pinch of cayenne or cinnamon
- Chocolate drizzle: Once cooled, drizzle with melted chocolate
- Holiday version: Mix in crushed peppermint or festive sprinkles
- Sea salt finish: Add a light sprinkle of flaky sea salt after baking
Storage/Reheating
- Storage: Store cooled caramel corn in an airtight container for up to 1 week
- Freezing: Freeze in a sealed bag for up to 1 month
- Re-crisp: Warm briefly in a 250°F oven if it starts to soften
FAQs
Can I use microwave popcorn?
Yes, as long as it’s plain or lightly salted—avoid buttery flavors for best results.
How do I keep caramel corn crunchy?
Bake it low and slow, and store in an airtight container after it cools.
Can I skip the corn syrup?
You can substitute honey or maple syrup, but texture and taste may vary.
Is a candy thermometer necessary?
It’s helpful for accuracy, but if you don’t have one, cook until thick and bubbling (about 4–5 minutes).
Can I add food coloring?
Yes, add it just after removing the caramel from heat and before mixing in baking soda and vanilla.
How do I clean sticky caramel from pans?
Soak in hot soapy water immediately—caramel dissolves easily when warm.
What popcorn works best?
Air-popped popcorn is ideal; it’s light, neutral, and doesn’t add extra oil.
Can I add chocolate chips?
Yes, sprinkle them on right after baking while the popcorn is still warm.
Can I make this dairy-free?
Use vegan butter as a substitute for a dairy-free version.
How long does it stay fresh?
Properly stored in an airtight container, it stays fresh and crisp for about a week.
Conclusion
This Golden Oven-Baked Caramel Corn is a nostalgic, crowd-pleasing snack that’s as fun to make as it is to eat. With its irresistible crunch and deep caramel flavor, it’s a guaranteed hit for holidays, parties, or cozy nights in.
Print
Golden Oven-Baked Caramel Corn
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
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
12 cups popped popcorn
1 cup unsalted butter
2 cups packed light brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
Instructions
Prepare Popcorn:
Preheat oven to 250°F (120°C).
Spread popcorn in a large roasting pan or divide between two baking sheets.
Make Caramel Sauce:
In a saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
Once boiling, stop stirring and let cook for 4–5 minutes until it reaches 248°F (firm ball stage) on a candy thermometer.
Remove from heat and carefully stir in baking soda and vanilla. Mixture will foam up—stir until light and smooth.
Coat Popcorn:
Immediately pour caramel over popcorn and stir to coat evenly.
Bake:
Bake for 45 minutes, stirring every 15 minutes to prevent clumps and ensure crispness.
Cool & Store:
Let caramel corn cool completely. Break apart clusters.
Store in an airtight container for up to a week.
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