Karate Baked Caramel Corn
Sweet, crunchy, and irresistibly addictive, Karate Baked Caramel Corn is the ultimate homemade treat for snack lovers and party-goers alike. This easy recipe combines fluffy popped popcorn with a buttery caramel sauce made from brown sugar, light corn syrup, and a hint of vanilla for a rich, melt-in-your-mouth flavor. Baked to crisp perfection in the oven, each bite delivers a delightful crunch that’s perfect for movie nights, holiday gatherings, or gifting. The optional addition of chopped nuts—such as peanuts or almonds—brings a deliciously nutty twist to this classic snack. Ready in just over an hour, this crowd-pleaser stays fresh for days, making it a fantastic make-ahead option. Indulge in the sweet nostalgia of this caramel corn recipe today!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 0.75 cups Unsalted butter
- 1 cups Light brown sugar
- 0.25 cups Light corn syrup
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
- 0.5 cups Optional: chopped nuts (e.g., peanuts, almonds)
Instructions
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl. If using, sprinkle the chopped nuts evenly over the popcorn.
In a medium saucepan over medium heat, melt the butter completely.
Add the brown sugar, corn syrup, and salt to the melted butter. Stir until combined and bring the mixture to a boil. Allow it to boil for 4–5 minutes without stirring.
Remove the saucepan from the heat and immediately stir in the vanilla extract and baking soda. Be careful, as the mixture may bubble up.
Quickly drizzle the caramel sauce over the popcorn and nuts. Use a large spatula to toss and coat the popcorn evenly.
Transfer the caramel-coated popcorn to the prepared baking sheet, spreading it out into an even layer.
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating.
Remove the baking sheet from the oven and allow the caramel corn to cool completely on the tray. The popcorn will harden as it cools.
Once cooled, break the popcorn into clusters and serve immediately, or store it in an airtight container for up to a week.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 246.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 888 mg | 19% | |
*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.
