Caramel Popcorn Not Too Sweet or Sticky
Indulge in the perfect balance of sweet and salty with this "Caramel Popcorn Not Too Sweet or Sticky" recipe—ideal for those who love their caramel treats lighter yet irresistibly crunchy. This recipe features airy, plain popped popcorn coated in a delicate caramel glaze made with light brown sugar, unsalted butter, and a touch of corn syrup. A dash of vanilla extract and a sprinkle of baking soda give the caramel a foamy, airy texture that evenly binds to the popcorn without creating an overly sticky mess. Baked to perfection, this snack delivers a satisfying crunch with just the right amount of sweetness. Ready in under 30 minutes, it’s perfect for movie nights, parties, or as a make-ahead treat. Plus, it stores beautifully in an airtight container, making it an easy grab-and-go snack option all week long!
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Ingredients
- 12 cups Plain popped popcorn
- 4 tablespoons Unsalted butter
- 1/3 cup Light brown sugar
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the plain popped popcorn in a very large mixing bowl, ensuring there is room to stir.
Step 3
In a medium saucepan over medium heat, melt the butter.
Step 4
Add the brown sugar, corn syrup, and salt to the saucepan, stirring constantly until well combined and the mixture begins to bubble.
Step 5
Let the mixture simmer for 3-4 minutes without stirring to allow the caramel to thicken slightly.
Step 6
Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will foam slightly—this is normal.
Step 7
Immediately pour the caramel mixture over the popcorn in the large bowl. Use a heatproof spatula or wooden spoon to gently toss the popcorn, ensuring an even coating of caramel.
Step 8
Spread the caramel-coated popcorn onto the prepared baking sheet, distributing it in an even layer.
Step 9
Bake the popcorn in the preheated oven for 15 minutes, stirring once halfway through to prevent clumping.
Step 10
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will crisp up as it cools.
Step 11
Break the popcorn into bite-sized clusters and serve. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
| Serving size | (361.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1522.7 |
| Total Fat 57.6g | 0% |
| Saturated Fat 30.4g | 0% |
| Cholesterol 124mg | 0% |
| Sodium 1525.1mg | 0% |
| Total Carbohydrate 244.1g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 97.7g | |
| Protein 24.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.3mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 728.3mg | 0% |
Source of Calories