Caramel Candy Popcorn
Indulge your sweet tooth with this irresistible Caramel Candy Popcorn recipe—a perfect blend of crunchy, buttery popcorn coated in a rich, homemade caramel sauce. Made with simple pantry staples like light brown sugar, corn syrup, and vanilla, this recipe takes just 15 minutes of prep time and bakes to golden perfection in the oven. The addition of baking soda creates a light, airy caramel that evenly coats each kernel, delivering the ultimate balance of sweetness and crunch in every bite. Whether you're hosting a movie night, making holiday treats, or just craving a nostalgic snack, this caramel popcorn is easy to make, addictive to eat, and stays fresh for up to a week in an airtight container. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 12 cups popped popcorn
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup light corn syrup
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 0.5 teaspoons baking soda
Instructions
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper, and set it aside.
Place the popped popcorn in a large mixing bowl. Make sure to remove any unpopped kernels.
In a medium-sized saucepan over medium heat, melt the butter.
Stir in the light brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring frequently.
Once boiling, reduce the heat to low and let it simmer for 4-5 minutes without stirring.
Remove the saucepan from the heat, and quickly stir in the vanilla extract and baking soda. The mixture will foam slightly.
Pour the caramel sauce evenly over the popcorn in the mixing bowl. Use a spatula to gently toss and coat the popcorn evenly with the caramel.
Spread the caramel-coated popcorn onto the prepared baking sheet, making a thin, even layer.
Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cooled, break into clusters if necessary, and serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 310.1 g | 113% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 244.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
