Caramel Popcorn Snack
Indulge your sweet tooth with this delectable Caramel Popcorn Snack, the ultimate homemade treat for movie nights, parties, or midday cravings. Made with freshly popped popcorn, a luscious caramel sauce, and a hint of vanilla, this recipe delivers the perfect balance of sweet, buttery, and crunchy in every bite. The light brown sugar and corn syrup blend together to create a rich caramel coating, while a dash of baking soda ensures a perfectly airy texture. Baked to golden perfection in just 30 minutes, this crowd-pleasing snack is easy to make and keeps fresh for up to a week—if it lasts that long! Whether enjoyed as-is or paired with your favorite toppings, this caramel popcorn recipe is sure to become your go-to for sweet snacking bliss.
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Recipe Information
Ingredients
- 1 cup unsalted popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 quarter cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover the pot with a lid. Shake the pot occasionally to ensure even popping.
Once the popping slows to a few seconds between pops, remove the pot from the heat. Transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, and then let it boil without stirring for 4-5 minutes.
Remove the caramel mixture from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and thicken slightly.
Pour the caramel over the popcorn and use a spatula to gently toss the popcorn until it is evenly coated.
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 popcorn cool completely. As it cools, the caramel will harden.
Once cooled, break the popcorn into clusters and store it in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 246.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 612 mg | 13% | |
*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.
