Old Fashioned Molasses Caramel Corn
Transport yourself to the golden age of homemade treats with this irresistible Old Fashioned Molasses Caramel Corn recipe. Featuring perfectly popped kernels cloaked in a rich, buttery caramel sauce made with the deep, earthy sweetness of molasses, this snack is a nostalgic blend of crunch and gooey indulgence. A hint of vanilla and the option to toss in nuts like peanuts or pecans elevate its flavor profile, creating the ultimate sweet-and-salty combination. Baked to crisp perfection in the oven, this caramel corn stays delightfully crunchy, making it perfect for movie nights, holiday gifting, or an anytime treat. With just 15 minutes of prep and a total cooking time of one hour, this recipe yields enough for a crowd but is so addictive you might not want to share! Ideal for satisfying your sweet tooth, this homemade caramel corn is a timeless classic that puts store-bought versions to shame. Keywords: molasses caramel corn, old-fashioned recipe, homemade caramel popcorn, sweet and salty snacks, holiday treats.
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Butter
- 1 cup Brown sugar
- 0.5 cup Molasses
- 0.5 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Baking soda
- 1 cup Optional: peanuts or pecans
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add a few popcorn kernels to test the oil temperature. Once they pop, add the remaining popcorn kernels and cover with a lid.
Shake the pot gently while the popcorn pops, ensuring the kernels at the bottom do not burn. Once the popping slows to about 2-3 seconds between pops, remove the pot from heat.
Carefully pour the popped popcorn into a large mixing bowl, removing any unpopped kernels. Add peanuts or pecans if desired.
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, molasses, and salt. Bring the mixture to a boil, stirring frequently.
Once boiling, stop stirring and let the mixture boil for 4-5 minutes. It should thicken and darken in color slightly.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up; stir until smooth.
Pour the hot caramel sauce over the popcorn in the mixing bowl. Use a spatula to gently toss and coat all the popcorn evenly.
Spread the coated popcorn onto the prepared baking sheets in an even layer.
Bake in the preheated oven for 45 minutes, stirring the popcorn every 15 minutes to ensure even coating and crispiness.
Remove the popcorn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools.
Break the cooled caramel corn into pieces and store in airtight containers for up to one week. Enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 36.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 425 mg | 9% | |
*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.
