Popcorn Twist Caramel Corn
Indulge in the irresistible sweetness and crunch of Popcorn Twist Caramel Corn, a unique take on classic caramel popcorn that swaps traditional kernels for airy, puffed popcorn twists. This quick and easy recipe comes together in just 30 minutes, featuring a buttery, rich caramel sauce made with brown sugar, light corn syrup, and a touch of vanilla for extra indulgence. Baked to golden perfection and stirred to ensure every puff is evenly coated, this snack offers a delightful balance of sweet, salty, and buttery flavors in every bite. Perfect for movie nights, parties, or gifting, this crowd-pleasing treat is sure to be the star of your snack table. Enjoy it fresh or store it for later—it’s a guaranteed hit anytime!
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Recipe Information
Ingredients
- 200 grams Popcorn twists (plain, puffed corn snacks)
- 230 grams Unsalted butter
- 200 grams Brown sugar
- 120 milliliters Light corn syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 120°C (250°F) and line a large baking sheet with parchment paper.
Spread the popcorn twists evenly across the prepared baking sheet and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar, corn syrup, and salt to the melted butter, stirring constantly until the mixture begins to boil.
Let the mixture boil for 3-4 minutes without stirring.
Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. The mixture will foam up slightly—this is normal.
Quickly pour the hot caramel over the popcorn twists on the baking sheet, ensuring as even a distribution as possible.
Use a spatula or wooden spoon to gently toss the popcorn twists until they are completely coated with the caramel sauce.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring every 5 minutes to prevent clumping and ensure even coating.
Remove from the oven and let the caramel corn cool completely on the baking sheet. The caramel will harden as it cools.
Once cooled, break apart any large clusters and transfer the caramel corn to an airtight container for storage or serve immediately.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 49.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 136 mg | 3% | |
*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.
