Easy Caramel Popcorn Recipe
Skip the store-bought version, and make this easy caramel popcorn recipe right from the comfort of your own home. Sticky and sweet, it’s perfect for movie night snacking, holiday gifts, and more.
Servings: 12
Ingredients
- 5 tablespoons vegetable oil
- 1 cup good quality unpopped corn kernels
- 1 ½ cup brown sugar
- ½ cup corn syrup, I use half light, half dark
- 1 teaspoon table salt
- 1 cup salted butter
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 250F, with rack on lower position.
- In a very large heavy pot, add 5 TB oil and 3 corn kernels. Heat on medium-high with lid on and start to listen. Once the first kernel pops, carefully add the 1 cup corn kernels.
- Shake pan to coat kernels with oil. Place lid slightly ajar to allow steam to escape during popping. Shake pot occasionally during popping.
- Once the popping slows to 2-3 seconds in between, immediately remove from heat and transfer popped corn into a large nonstick roasting pan. Place pan in oven to keep popcorn warm.
- In a heavy saucepan, add brown sugar, corn syrup, salt, and butter. Bring to boil over medium heat, stirring. Boil 5 minutes, stirring/scraping constantly. Remove from heat and gently add the baking soda and vanilla. Mixture will turn foamy as you stir. Stir until mixture is thickened.
- Pour mixture over warm popcorn and stir to coat as much as you can, with popcorn in an even layer. Bake 1 hour, stirring every 15 minutes to coat.
- Transfer caramel corn to large parchment-lined baking sheets to cool. Separate the pieces as much as you can and let cool completely. Serve upon cooling or keep in airtight container.
Notes
- If you’re making double the amount, do it in separate batches. I’ve found that if the roasting pan is too full with popcorn, it won’t crisp up as nicely.
- If you don't have a roasting pan, you can use large rimmed nonstick baking sheets. You may want to bake in batches so popcorn crisps up in even layers.
Nutrition (per serving)
Calories: 331kcal | Carbohydrates: 37.7g | Protein: 0.6g | Fat: 21.2g | Saturated Fat: 14.4g | Trans Fat: 0.6g | Cholesterol: 40.7mg | Sodium: 385.5mg | Fiber: 0.2g | Sugar: 36g