Sister Mabels Caramel Corn
Indulge in the sweet, buttery crunch of Sister Mabel's Caramel Corn, a homemade snack that elevates classic popcorn to an irresistible treat! Perfectly popped kernels are enveloped in a rich, golden caramel made from butter, brown sugar, and a touch of vanilla for a cozy, nostalgic flavor. Light corn syrup ensures the caramel achieves a silky-smooth texture, while baking soda adds that signature light, crispy crunch. Baked low and slow, with gentle stirring every 15 minutes, this recipe guarantees an even coating and a satisfying crispiness in every bite. Ideal for movie nights, gift-giving, or just indulging your sweet tooth, this easy-to-make caramel popcorn stays fresh for up to two weeks in an airtight container. Impress your family and friends with this golden classic that’s as satisfying to make as it is to enjoy! Keywords: caramel corn recipe, homemade snack, sweet and crunchy popcorn, easy caramel popcorn, holiday treats.
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Recipe Information
Ingredients
- 16 cups Popped popcorn
- 1 cup Unsalted butter
- 2 cups Light brown sugar, packed
- 0.5 cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl. Make sure to remove any unpopped kernels and divide evenly between the two prepared baking sheets for even caramel coating.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly.
Once the mixture begins boiling, stop stirring and let it boil for 4-5 minutes undisturbed. This allows the caramel to thicken and develop its flavor.
Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble and foam — this is normal and helps coat the popcorn evenly.
Pour the caramel sauce over the popcorn as evenly as possible. Use a heat-safe spatula or wooden spoon to gently fold the popcorn and caramel together until fully coated.
Spread the coated popcorn out on the prepared baking sheets in an even layer.
Bake for 1 hour, stirring every 15 minutes to ensure an even coating and to prevent sticking.
Once baked, remove the popcorn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools, creating a crunchy texture.
Break up any large clusters of caramel corn and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 60.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 93 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.
