Crunchy Caramel Corn
Get ready to indulge in the irresistible sweetness and perfect crunch of homemade Crunchy Caramel Corn! This timeless treat takes freshly popped popcorn and transforms it into a golden, caramel-coated delight. Made with a rich blend of melted butter, brown sugar, and light corn syrup, the caramel sauce evenly coats each kernel before being baked to crispy perfection. A touch of vanilla and a dash of baking soda enhance the flavor and create the signature melt-in-your-mouth texture. Perfect for movie nights, gift-giving, or satisfying your sweet tooth, this easy-to-follow recipe offers big flavor with minimal effort. Plus, it’s ready in under an hour and stores beautifully for up to a week—if you can resist it that long! Treat yourself to this easy, crowd-pleasing snack that’s sure to be your new favorite.
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Recipe Information
Ingredients
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 2 tablespoons vegetable oil
Instructions
Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat and add the popcorn kernels. Cover the pot with a lid and shake occasionally until all the kernels are popped. Remove from heat and transfer the popcorn to a large mixing bowl, removing any unpopped kernels.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, light corn syrup, and salt until combined.
Bring the mixture to a boil, stirring often. Once it starts boiling, let it cook for 4-5 minutes without stirring.
Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. The mixture will foam up slightly.
Pour the caramel sauce over the popcorn and stir quickly and gently to coat all the popcorn evenly.
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
Remove the baking sheet from the oven and let the caramel corn cool completely. The caramel will harden as it cools, giving the popcorn its signature crunch.
Break the cooled caramel corn into pieces and store it in an airtight container for up to one week.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 185.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 374 mg | 8% | |
*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.
