Flop Proof Caramel Corn
Elevate your snack game with this Flop Proof Caramel Corn recipe, a crowd-pleasing treat that's irresistibly crunchy and perfectly sweet! Made with freshly popped popcorn and coated in a luscious homemade caramel sauce, this easy-to-follow recipe guarantees evenly coated, golden-brown kernels every time. Featuring pantry staples like brown sugar, butter, and a touch of vanilla, the caramel is perfectly balanced with just a hint of salt. The secret to achieving that signature crunch? Slow baking at a low temperature, stirring every 15 minutes for even caramelization. Perfect for holiday gifts, movie nights, or indulging your sweet tooth, this homemade caramel corn stays fresh in an airtight container for up to a week—though it rarely lasts that long!
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Recipe Information
Ingredients
- 12 cups Popped popcorn
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 0.5 cup Light corn syrup
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or a silicone baking mat.
Place the popped popcorn in a very large mixing bowl set aside. Ensure to remove any unpopped kernels.
In a medium saucepan, combine the unsalted butter, brown sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to boil.
Let the mixture boil without stirring for 5 minutes to achieve the right consistency for the caramel.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam up, which is normal.
Carefully pour the caramel mixture over the popcorn. Use a silicone spatula or wooden spoon to gently toss and coat the popcorn evenly with the caramel.
Spread the caramel-coated popcorn onto the prepared baking sheets in an even layer.
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
After an hour, remove the caramel corn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools.
Once cooled, break apart any large clumps of caramel corn and store in an airtight container for up to a week.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 47.3 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 123 mg | 3% | |
*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.
