State Fair Blue Ribbon Caramel Corn
Get ready to indulge in the ultimate snack-time treat with this State Fair Blue Ribbon Caramel Corn recipe! This award-worthy caramel corn combines fluffy popped popcorn with a rich, buttery caramel sauce made from simple pantry staples like light brown sugar, corn syrup, and a dash of vanilla. Baked to golden perfection, each bite offers an irresistible balance of sweetness and crunch that's sure to delight your taste buds. The secret to its perfectly crispy texture lies in the addition of baking soda, which creates an airy, melt-in-your-mouth caramel coating. Easy to make in just one hour, this crowd-pleasing snack is perfect for movie nights, holiday gifting, or satisfying your cravings for something sweet and nostalgic. Make it once, and you'll see why it's worthy of that blue ribbon!
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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 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Baking soda
Instructions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread the popped popcorn evenly across the prepared baking sheets and set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, stirring until the mixture is fully combined.
Bring the mixture to a gentle boil, stirring frequently. Once it begins to boil, stop stirring and allow it to cook for 5 minutes. Watch carefully to ensure it doesn't burn.
Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will foam slightly—this is normal and helps create the caramel's airy texture.
Carefully pour the hot caramel sauce over the popcorn, dividing it evenly between the two baking sheets. Use a spatula or large spoon to gently toss the popcorn, ensuring all pieces are coated with the caramel.
Place the baking sheets in the preheated oven and bake for 40-45 minutes, stirring the popcorn every 15 minutes to ensure even coating and to prevent clumping.
Remove the caramel corn from the oven and allow it to cool completely on the baking sheets. As it cools, the caramel will harden and create the perfect crunch.
Once cool, break apart any large clumps of caramel corn and transfer it to an airtight container for storage. Enjoy within 1 week for optimal freshness!
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 554.5 g | 202% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 489.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 787 mg | 17% | |
*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.
