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