Chunky Caramel Popcorn
Indulge in the ultimate sweet-and-salty treat with this Chunky Caramel Popcorn recipe, the perfect snack for movie nights, holiday gatherings, or gifting! Featuring freshly popped popcorn draped in a rich, golden caramel sauce made from butter, brown sugar, and light corn syrup, this recipe creates a blissfully crunchy and flavorful bite. Add an optional twist of chopped nuts for extra texture or a drizzle of melted chocolate to elevate the indulgence. With just 15 minutes of prep time and a quick bake to achieve its signature crispness, this easy caramel popcorn is both satisfying and irresistible. Perfect for sharing—or not!—this make-ahead snack can be stored in an airtight container for up to a week, ensuring your sweet cravings are always met.
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Recipe Information
Ingredients
- 1 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 2 cups light brown sugar
- 1 half cup light corn syrup
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 cup chopped nuts (optional)
- 0.5 cup chocolate chips (optional, for drizzle)
Instructions
Heat a large pot over medium heat and add the vegetable oil. Place 2-3 popcorn kernels into the pot as testers.
Once the tester kernels pop, add the remaining popcorn kernels in an even layer. Cover the pot with a lid and shake occasionally to ensure all kernels pop evenly.
When popping slows to 1-2 seconds between pops, remove the pot from heat and transfer the popcorn to a large, heat-safe bowl. Discard any unpopped kernels.
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt until well combined.
Bring the mixture to a boil and let it simmer for 4-5 minutes without stirring. Remove from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and foam — stir until smooth.
Pour the caramel sauce over the popcorn in the bowl. If using chopped nuts, mix them in at this stage. Gently toss until all the popcorn is evenly coated.
Spread the caramel-coated popcorn onto the prepared baking sheets in an even layer.
Bake in the preheated oven for 15 minutes. Remove the popcorn from the oven, stir to redistribute the caramel, and return to bake for another 15 minutes.
Let the popcorn cool completely on the baking sheets, allowing the caramel to harden. Break apart any large chunks once cooled.
If desired, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled popcorn and let it set before serving.
Store the chunky caramel popcorn in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 651.7 g | 237% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 543.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1930 mg | 41% | |
*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.
