Deluxe Caramel Corn
Indulge in the irresistible crunch of Deluxe Caramel Corn, a perfect balance of buttery caramel sweetness and light, airy popcorn. This homemade treat takes classic caramel corn to the next level with a luxurious caramel sauce made from rich unsalted butter, light brown sugar, and vanilla, culminating in a satisfying crunch baked to golden perfection. Customize your batch with optional roasted mixed nuts for an added layer of texture and flavor. Ideal for movie nights, parties, or thoughtful edible gifts, this easy recipe only takes 15 minutes to prep and makes enough to serve a crowd. Plus, it stores beautifully for up to a week, ensuring you can enjoy it anytime. Perfectly sweet, salty, and satisfying—this ultimate caramel corn recipe will quickly become your go-to snack!
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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 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 cup Roasted mixed nuts (optional)
Instructions
Prepare the popcorn by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 cup of popcorn kernels, cover, and shake occasionally until the popping slows to about 2 seconds apart. Remove from heat and transfer to a large mixing bowl, discarding any unpopped kernels.
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone mats.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Add 2 cups of light brown sugar and 1 cup of light corn syrup, stirring until the mixture begins to bubble.
Reduce heat to medium-low and let the mixture boil for 5 minutes without stirring.
Remove the caramel mixture from heat and quickly stir in 1 teaspoon of vanilla extract, 0.5 teaspoon of salt, and 0.5 teaspoon of baking soda. The mixture will foam slightly—stir until smooth.
Pour the caramel sauce over the popped popcorn (and 1 cup of roasted mixed nuts if using) and gently stir using a silicone spatula until the popcorn is evenly coated.
Divide the caramel-coated popcorn between the prepared baking sheets, spreading it out into an even layer.
Bake in the preheated oven for 40 minutes, stirring the popcorn every 10 minutes to ensure even coating and baking.
Remove the popcorn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools.
Break the caramel corn into clusters and serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 74.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 252 mg | 5% | |
*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.
