Grandma Paul's Caramel Corn
Indulge in the nostalgic sweetness of Grandma Paul's Caramel Corn, a classic treat that's perfect for movie nights, holiday gifting, or anytime snacking. This easy homemade recipe features fluffy popped popcorn coated in a buttery caramel sauce made with light brown sugar, corn syrup, and a hint of vanilla. The secret lies in baking the caramel-coated popcorn to achieve an irresistibly crunchy texture, with every kernel evenly coated in golden caramel goodness. Ready in just an hour and yielding 10 servings, this decadent snack combines sweet, salty, and buttery flavors in every bite. Make it ahead and store it in an airtight container for up to a week—if it lasts that long! Treat your family and friends to this timeless favorite, and watch it disappear in seconds. Perfect for parties, gift bags, or a cozy night in, Grandma Paul’s Caramel Corn is a recipe you'll turn to again and again.
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Ingredients
- 8 cups popped popcorn
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup light corn syrup
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or a silicone baking mat.
Step 2
Place the popped popcorn in a large mixing bowl, making sure to remove any unpopped kernels. Set aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar, corn syrup, and salt. Stir the mixture continuously until it begins to boil.
Step 4
Allow the mixture to boil for 4-5 minutes without stirring to form a smooth caramel sauce. Be careful not to overcook, as this can make the caramel too hard.
Step 5
Remove the saucepan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will foam slightly—this is normal.
Step 6
Immediately pour the caramel mixture over the popped popcorn. Use a heat-resistant spatula to gently toss the popcorn until all kernels are evenly coated.
Step 7
Spread the caramel-coated popcorn evenly onto the prepared baking sheets. Bake for 45 minutes, stirring the popcorn every 15 minutes to ensure an even coating.
Step 8
Remove the popcorn from the oven and allow it to cool completely on the baking sheets. The caramel will harden as it cools.
Step 9
Break the popcorn into clusters and store in an airtight container for up to 1 week. Enjoy!
Nutrition Facts
| Serving size | (704.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2913.5 |
| Total Fat 105.2g | 0% |
| Saturated Fat 57.1g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 1357.3mg | 0% |
| Total Carbohydrate 532.8g | 0% |
| Dietary Fiber 8g | 0% |
| Total Sugars 489.3g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 276.9mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 702.1mg | 0% |
Source of Calories