Caramel Popcorn
This caramel popcorn is sweet, buttery and addictively crunchy. The recipe is very simple, with a few key ingredients for the perfect popcorn. It's delicious for snacking and makes a great gift too.
Servings: 10 cups
Equipment
- Baking Sheets
Ingredients
- 10 cups popcorn* about 1/3 cup kernels will make 10 cups
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt leave out the salt if your popcorn is already salted
Instructions
- Line 2 cookie sheets with baking mats or parchment paper. Preheat the oven to 225F degrees.
- In a very large saucepan over medium heat, melt the butter.
- Add in the brown sugar and corn syrup and stir to melt everything together.
- Once melted, bring the mixture to a gentle boil. Stop stirring and let the mixture gently boil for 5 minutes without stirring.
- Remove from the heat and quickly stir in the baking soda, vanilla extract and salt.
- Toss the popcorn with the caramel sauce.
- Divide the popcorn between the 2 baking sheets and spread into an even layer.
- Bake in the preheated oven for 50-60 minutes, flipping the popcorn every 15 minutes or so.
- Once fully baked, remove from the oven and cool fully. Break the popcorn into pieces. Store in an airtight container for 2-3 weeks.
Notes
- 10 cups of popcorn will be enough for popcorn with a very thick layer of caramel. For a thinner caramel coating, use 15 cups of popped popcorn instead. You can pop your popcorn on the stovetop or in a popcorn machine. Do not toss your popcorn in butter.
- Store in an airtight container at room temperature for 2-3 weeks.
Nutrition
Calories: 257kcal | Carbohydrates: 43g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 69mg | Fiber: 2g | Sugar: 35g | Vitamin A: 305IU | Calcium: 24mg | Iron: 1mg
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