Diana's Favourite Caramel Corn
Indulge your sweet tooth with Diana's Favourite Caramel Corn, a delightfully crunchy and buttery treat that's perfect for movie nights, parties, or gifting. This homemade caramel corn recipe combines freshly popped popcorn with a luxurious caramel sauce made from unsalted butter, brown sugar, and light corn syrup, creating a satisfying balance of sweet and savory. Baked to golden perfection with a sprinkling of optional sea salt, every bite is irresistibly crisp. With just 10 minutes of prep time and simple instructions, it's easy to achieve that perfect caramel coating. Serve this crowd-pleaser to elevate any occasion, or enjoy as an addictive snack that stays fresh for days in an airtight container.
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Ingredients
- 12 cups popped popcorn
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.25 cup light corn syrup
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2
Place the popped popcorn in a large mixing bowl, ensuring there is enough room to toss and mix later. Remove any un-popped kernels.
Step 3
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, corn syrup, and salt until combined.
Step 4
Bring the mixture to a gentle boil, stirring frequently to prevent burning. Let it boil for 4-5 minutes without stirring to allow it to thicken.
Step 5
Remove the caramel sauce from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up slightly; this is normal.
Step 6
Pour the caramel sauce over the popcorn and use a spatula to gently toss and coat the popcorn evenly.
Step 7
Spread the coated popcorn evenly onto the prepared baking sheets, ensuring it is in a single layer.
Step 8
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to prevent clumping and ensure even coating.
Step 9
After removing the popcorn from the oven, sprinkle with sea salt if desired, and allow it to cool completely on the baking sheets. The caramel will harden as it cools.
Step 10
Once cooled, break apart any large clumps, serve, and enjoy! Store leftovers in an airtight container for up to one week.
Nutrition Facts
| Serving size | (423.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1914.0 |
| Total Fat 109.7g | 0% |
| Saturated Fat 57.7g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 2432.3mg | 0% |
| Total Carbohydrate 252.2g | 0% |
| Dietary Fiber 12g | 0% |
| Total Sugars 185.6g | |
| Protein 11.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.4mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 479.7mg | 0% |
Source of Calories