Oven Caramel Corn
Get ready to satisfy your sweet tooth with homemade Oven Caramel Corn, a delightful treat that’s irresistibly crunchy and buttery with a rich caramel glaze. Perfect for movie nights, parties, or gifting, this easy recipe transforms 12 cups of popped popcorn into a golden-brown, sugar-coated masterpiece. Made with pantry staples like light brown sugar, unsalted butter, and corn syrup, the caramel sauce is boiled to glossy perfection before being baked low and slow for ultimate crispness. Enhanced with a touch of vanilla and a dash of baking soda for airy texture, this crowd-pleaser is both decadent and surprisingly simple to whip up. Serve as snackable clusters or package it into festive tins—either way, this Oven Caramel Corn will steal the spotlight!
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Recipe Information
Ingredients
- 12 cups popped popcorn
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup light corn syrup
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
Instructions
Preheat your oven to 250°F (120°C) and prepare two large baking sheets by lining them with parchment paper.
Place the popped popcorn into a large, heatproof mixing bowl and set aside.
In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar, corn syrup, and salt.
Bring the mixture to a boil, stirring frequently to ensure the sugar dissolves. Once it reaches a boil, stop stirring and let it cook for 4 to 5 minutes until it turns a deep golden caramel color.
Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up slightly—this is normal.
Quickly pour the hot caramel over the popcorn, using a spatula to gently toss and coat the popcorn evenly.
Spread the caramel-coated popcorn evenly onto the prepared baking sheets, creating a thin layer.
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and prevent sticking.
After baking, transfer the caramel corn to a clean sheet of parchment paper or a large clean surface. Allow it to cool completely—it will become crisp as it cools.
Once cooled, break the caramel corn into clusters and store it in an airtight container for up to 1 week.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 41.2 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 64 mg | 1% | |
*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.
