Chunky Caramel Popcorn Clusters
Indulge in the irresistible crunch of these Chunky Caramel Popcorn Clusters, a perfect combination of buttery popcorn coated in rich, homemade caramel and studded with optional add-ins like toasted pecans or melty chocolate chips. This recipe elevates classic caramel popcorn with a unique balance of sweet, salty, and nutty flavors, making it the star of any movie night, party, or snack-time craving. With just 15 minutes of prep and a slow bake to achieve that perfect caramelized crunch, this easy yet gourmet treat is customizable and brimming with nostalgic comfort. Sprinkle with a touch of sea salt for a mouthwatering finish, and enjoy this crowd-pleasing snack fresh or stored for up to a week. Ideal for gift-giving or sharing, these caramel popcorn clusters are guaranteed to disappear in no time!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Salted butter
- 1 cup Brown sugar, packed
- 1 quarter cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 1 cup Pecans or almonds, roughly chopped (optional)
- 0.5 cup Mini chocolate chips (optional)
- 0.5 teaspoon Salt (optional, for topping)
Instructions
Heat a large pot over medium-high heat and add the vegetable oil. Once hot, add the popcorn kernels and cover with a lid.
Shake the pot occasionally to prevent burning, and cook until the popping slows down (about 3-4 seconds between pops). Remove from heat and transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, and stir until combined.
Bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 4-5 minutes without stirring.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The caramel will bubble up, so stir carefully.
Pour the caramel sauce over the popcorn, stirring gently to coat all the popcorn. Add the chopped nuts if using, and mix until evenly distributed.
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even coating.
If using chocolate chips, sprinkle them over the popcorn in the last 5 minutes of baking so they melt slightly.
Remove the baking sheet from the oven and let the popcorn cool completely. Break it into clusters and sprinkle with additional salt if desired.
Store the Chunky Caramel Popcorn Clusters in an airtight container for up to a week.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 37.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 182 mg | 4% | |
*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.
