Heather's Baked Caramel Corn
Indulge in the irresistible sweetness and crunch of *Heather's Baked Caramel Corn*, a homemade snack that's perfect for movie nights, holiday gifts, or satisfying your sweet tooth. This easy recipe transforms air-popped popcorn into a golden caramel-coated delight using a luscious mixture of buttery brown sugar, light corn syrup, and a splash of vanilla. Baked to crispy perfection in the oven, with a stir every 15 minutes for even coating, this caramel corn achieves the ideal balance of sweetness and crunch. The addition of baking soda creates a light, airy texture, ensuring a melt-in-your-mouth experience in every bite. Ready in just over an hour and yielding 12 generous servings, this treat is as fun to make as it is to eat. Whether enjoyed fresh or stored for up to two weeks, *Heather's Baked Caramel Corn* is sure to impress any crowd!
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Ingredients
- 0.5 cup Popcorn kernels
- 1 cup Unsalted butter
- 2 cups Brown sugar, packed
- 0.5 cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Directions
Step 1
Preheat your oven to 250°F (120°C) and lightly grease two large baking sheets or line them with parchment paper.
Step 2
Pop the popcorn kernels using an air popper or your preferred method, then transfer the popped corn to a large mixing bowl. Remove any unpopped kernels.
Step 3
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly.
Step 4
Once the mixture reaches a boil, stop stirring and allow it to boil for 4–5 minutes without stirring.
Step 5
Remove the saucepan from heat and carefully 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 popped popcorn, dividing it evenly between the two baking sheets. Use a spatula to gently toss and coat the popcorn in the sauce.
Step 7
Spread the caramel-coated popcorn into an even layer on the baking sheets.
Step 8
Bake in the preheated oven for 60 minutes, stirring every 15 minutes to ensure even coating and crispness.
Step 9
Remove the caramel corn from the oven and let it cool completely on the baking sheets. As it cools, break up any large clumps.
Step 10
Once cooled, store the caramel corn in an airtight container for up to 1–2 weeks.
Nutrition Facts
| Serving size | (694.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2878.7 |
| Total Fat 98.3g | 0% |
| Saturated Fat 56.3g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 3138.2mg | 0% |
| Total Carbohydrate 518.7g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 477.8g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 362.1mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 729.5mg | 0% |
Source of Calories