Homemade Caramel Corn
Indulge in the ultimate sweet-and-salty treat with this irresistible homemade caramel corn recipe! Perfectly crunchy popcorn is coated in a rich, buttery caramel made with brown sugar, light corn syrup, and a hint of vanilla for a flavor-packed snack that's hard to resist. A sprinkle of baking soda creates a lighter, airy texture in the caramel, ensuring each bite is evenly coated with velvety sweetness. Baked to perfection in the oven, this caramel corn transforms into a golden, glossy delight with just the right amount of crunch. Whether you're snacking during movie night, prepping a festive party treat, or giving a homemade gift, this caramel corn is an easy, crowd-pleasing recipe you'll make again and again. Plus, it’s ready in just an hour and stays fresh for days when stored properly!
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 0.25 cup light corn syrup
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon baking soda
Instructions
Preheat your oven to 250°F (120°C) and prepare two large baking sheets by lining them with parchment paper or lightly greasing them.
Place the popped popcorn in a large mixing bowl, ensuring there’s enough space for tossing later. Discard any unpopped kernels.
In a medium saucepan over medium heat, melt the butter.
Add the brown sugar, light corn syrup, and salt to the saucepan. Stir continuously until the mixture comes to a boil.
Once boiling, stop stirring and let the mixture boil for 4-5 minutes without disturbance.
Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up slightly.
Quickly pour the caramel over the popped popcorn, stirring gently with a silicone spatula to coat the popcorn as evenly as possible.
Spread the coated popcorn evenly onto the prepared baking sheets.
Bake the caramel corn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure all pieces are fully coated and evenly baked.
Remove the baking sheets from the oven and allow the caramel corn to cool completely. The coating will harden as it cools.
Break the caramel corn into pieces, serve immediately, or store in an airtight container for up to a week.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 28.4 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 78 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.
