Caramel Popcorn Not Too Sweet or Sticky
Indulge in the perfect balance of sweet and salty with this "Caramel Popcorn Not Too Sweet or Sticky" recipe—ideal for those who love their caramel treats lighter yet irresistibly crunchy. This recipe features airy, plain popped popcorn coated in a delicate caramel glaze made with light brown sugar, unsalted butter, and a touch of corn syrup. A dash of vanilla extract and a sprinkle of baking soda give the caramel a foamy, airy texture that evenly binds to the popcorn without creating an overly sticky mess. Baked to perfection, this snack delivers a satisfying crunch with just the right amount of sweetness. Ready in under 30 minutes, it’s perfect for movie nights, parties, or as a make-ahead treat. Plus, it stores beautifully in an airtight container, making it an easy grab-and-go snack option all week long!
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Recipe Information
Ingredients
- 12 cups Plain popped popcorn
- 4 tablespoons Unsalted butter
- 1/3 cup Light brown sugar
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the plain popped popcorn in a very large mixing bowl, ensuring there is room to stir.
In a medium saucepan over medium heat, melt the butter.
Add the brown sugar, corn syrup, and salt to the saucepan, stirring constantly until well combined and the mixture begins to bubble.
Let the mixture simmer for 3-4 minutes without stirring to allow the caramel to thicken slightly.
Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will foam slightly—this is normal.
Immediately pour the caramel mixture over the popcorn in the large bowl. Use a heatproof spatula or wooden spoon to gently toss the popcorn, ensuring an even coating of caramel.
Spread the caramel-coated popcorn onto the prepared baking sheet, distributing it in an even layer.
Bake the popcorn in the preheated oven for 15 minutes, stirring once halfway through to prevent clumping.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will crisp up as it cools.
Break the popcorn into bite-sized clusters and serve. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 97.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 728 mg | 15% | |
*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.
