Caramel Corn
Crunchy, sweet, and utterly addictive, this homemade caramel corn is the ultimate treat for movie nights, parties, or gifting! Made with freshly popped kernels and coated in a luscious, buttery caramel sauce crafted from brown sugar, light corn syrup, and a touch of vanilla, this recipe strikes the perfect balance between sweetness and a hint of saltiness. Baking the caramel-coated popcorn at a low temperature gives it that irresistible crunch, while stirring every 10 minutes ensures each kernel is perfectly coated. Best of all, this easy recipe comes together in just 45 minutes and yields a batch of golden caramel corn that stays fresh for up to a week—if it lasts that long! Ideal for snack time, this crowd-pleaser is sure to become your go-to recipe for indulgent, crunchy caramel popcorn.
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Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1/2 cup Unsalted butter
- 1 cup Brown sugar
- 1/4 cup Light corn syrup
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Baking soda
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the 1/2 cup of popcorn kernels, cover the pot with a lid, and shake the pot gently to coat the kernels with oil.
Continue cooking, shaking the pot occasionally, until all the kernels pop. Remove the pot from the heat and transfer the popcorn to a large mixing bowl. Be sure to remove any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir in 1 cup of brown sugar, 1/4 cup of light corn syrup, and 1/4 teaspoon of salt.
Bring the mixture to a boil, stirring constantly. Allow it to boil for 4-5 minutes without stirring.
Remove the saucepan from the heat and quickly stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of baking soda. The mixture will bubble up; stir until smooth.
Pour the caramel sauce over the popcorn in the mixing bowl. Use a spatula to gently toss the popcorn until it is evenly coated with caramel.
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even coating.
Remove the baking sheet from the oven and let the caramel corn cool completely. Break apart any large clumps before serving.
Store the caramel corn in an airtight container for up to one week.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 35.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 110 mg | 2% | |
*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.
