The Ultimate Baked Caramel Corn
Indulge in a sweet, salty, and irresistibly crunchy snack with *The Ultimate Baked Caramel Corn*! Perfectly popped popcorn is generously coated in a rich, homemade caramel sauce made with butter, brown sugar, light corn syrup, and a touch of vanilla. The magic happens in the oven, where the caramel bakes into deep golden perfection, creating a crisp, melt-in-your-mouth texture that’s hard to resist. This recipe is easy to follow and boasts simple techniques like stirring the caramel every 15 minutes to ensure a flawless crunch in every bite. Ideal for movie nights, holiday gifts, or just snacking bliss, this caramel corn stays fresh for up to two weeks in an airtight container. Packed with crowd-pleasing flavors, this treat truly earns its name as the ultimate!
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Recipe Information
Ingredients
- 12 cups Popped popcorn
- 1 cup Unsalted butter
- 2 cups 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). Line two large rimmed baking sheets with parchment paper or silicone baking mats.
Place the popped popcorn in a large mixing bowl, making sure there is enough room to toss the popcorn with the caramel later.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until the sugar has completely dissolved.
Bring the mixture to a gentle boil and allow it to boil for 4-5 minutes without stirring. Watch carefully to avoid burning.
Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will foam up slightly—this is normal.
Quickly pour the caramel sauce over the popped popcorn, and use a spatula or wooden spoon to stir until the popcorn is evenly coated.
Spread the caramel-coated popcorn evenly onto the prepared baking sheets, breaking up large clumps for even baking.
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure it bakes evenly and stays crisp.
Remove the popcorn from the oven and let it cool completely on the baking sheets. As it cools, it will become even crunchier.
Break the caramel corn into pieces and store it in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 47.3 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 123 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.
