Super Easy Caramel Corn
Satisfy your sweet tooth with this Super Easy Caramel Corn recipe, a perfect blend of crispy popcorn coated in a rich, buttery caramel glaze. With just 10 minutes of prep time and a few pantry staples like brown sugar, light corn syrup, and vanilla extract, this homemade caramel corn is a family-friendly treat that's ready in under 30 minutes. The recipe features a simple stovetop method for the caramel sauce, which is poured over freshly popped popcorn and baked to golden perfection for a crunchy, irresistible texture. Perfect for movie nights, holiday gifts, or anytime snacking, this caramel corn is a crowd-pleaser that can be stored in an airtight container for up to a week. Indulge in the ultimate sweet-and-salty snack that's as easy to make as it is delicious!
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Recipe Information
Ingredients
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Instructions
Pop the popcorn kernels using your preferred method (stovetop, air-popper, or microwave). You should end up with about 12 cups of popped popcorn. Place the popcorn in a large mixing bowl, ensuring that any unpopped kernels are removed.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter completely.
Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, then let it boil without stirring for 4-5 minutes.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up slightly; this is normal.
Immediately pour the caramel sauce over the popcorn. Use a spatula to gently toss and coat the popcorn evenly. Work quickly, as the caramel will begin to set as it cools.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 20 minutes, stirring every 5 minutes to ensure even coating.
Remove the caramel corn from the oven and let it cool completely on the baking sheet. As it cools, the caramel will harden.
Once cooled, break the caramel corn into bite-sized clusters and serve. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 31.0 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 67 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.
