Harvest Caramel Corn
Prepare to indulge in the ultimate fall treat with this Harvest Caramel Corn recipe! Featuring crunchy, golden popcorn coated in a rich, buttery caramel glaze, this snack is taken to the next level with the addition of candy-coated chocolates and roasted nuts. Perfectly sweet, slightly salty, and irresistibly crunchy, it’s a festive choice for autumn gatherings, holiday parties, or cozy movie nights at home. With just 15 minutes of prep time and a simple baking process, this make-ahead treat is as easy as it is delicious. Whether you’re craving a nostalgic homemade snack or looking for DIY foodie gifts, this caramel corn recipe is sure to be a seasonal favorite. Keywords: harvest caramel corn, caramel popcorn, fall snack recipes, easy homemade caramel corn, candy-coated popcorn.
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Recipe Information
Ingredients
- 0.5 cup popcorn kernels
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup light corn syrup
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking soda
- 0.5 cup candy-coated chocolates (e.g., M&Ms)
- 0.5 cup chopped roasted nuts (e.g., pecans, almonds, or peanuts)
Instructions
Pop the popcorn kernels using an air popper or stovetop method. Spread the popped popcorn on two large baking sheets lined with parchment paper, removing any unpopped kernels.
Preheat your oven to 250°F (120°C).
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the light brown sugar, light corn syrup, and salt. Bring the mixture to a boil while stirring constantly.
Reduce the heat to medium-low and let the caramel simmer for 4-5 minutes without stirring.
Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will bubble up slightly as you stir.
Carefully pour the hot caramel over the popcorn on the baking sheets, spreading it out evenly. Use a spatula or wooden spoon to gently toss and coat the popcorn in caramel.
Place the baking sheets in the oven and bake for 30 minutes, stirring every 10 minutes to ensure even coating.
After baking, remove the caramel corn from the oven and let it cool completely on the baking sheets. As it cools, break it into clusters or individual pieces.
Once the caramel corn is fully cooled, sprinkle in the candy-coated chocolates and roasted nuts. Stir lightly to combine.
Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 31.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 112 mg | 2% | |
*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.
