Mel's Caramel Corn
Indulge in the ultimate sweet-and-salty snack with Mel’s Caramel Corn, a buttery, golden treat that’s irresistibly crunchy and perfect for any occasion. Featuring freshly popped popcorn coated in a luscious homemade caramel sauce made from brown sugar, unsalted butter, light corn syrup, and a touch of vanilla, this recipe delivers the perfect balance of richness and sweetness. The addition of baking soda creates a delicate, airy texture, ensuring every bite is light yet satisfyingly crisp. Baked to perfection at a low temperature for an even, glossy coat, this caramel corn is a crowd-pleasing favorite for movie nights, parties, or edible gifts. Best of all, it’s simple to prepare in just over an hour and stays fresh for up to a week. Try this easy caramel popcorn recipe for a snack that’s as delicious as it is addictive!
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Ingredients
- 10 cups popped popcorn
- 0.75 cups unsalted butter
- 1 cup light brown sugar
- 0.25 cup light corn syrup
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 0.5 teaspoons baking soda
Directions
Step 1
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the popped popcorn in a large mixing bowl, ensuring there are no un-popped kernels, and set it aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, corn syrup, and salt.
Step 4
Bring the mixture to a boil, stirring constantly. Once boiling, stop stirring and let it boil for 4–5 minutes without disturbing it.
Step 5
Remove the caramel mixture from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble and foam slightly; this is normal.
Step 6
Immediately pour the caramel mixture over the popcorn. Using a spatula, gently toss the popcorn until evenly coated with caramel.
Step 7
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Step 8
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and to prevent clumps.
Step 9
Remove from the oven and allow the caramel corn to cool completely on the baking sheet. The caramel will harden as it cools.
Step 10
Break the caramel corn into pieces and store in an airtight container for up to one week. Enjoy!
Nutrition Facts
| Serving size | (433.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1848.5 |
| Total Fat 83.4g | 0% |
| Saturated Fat 43.4g | 0% |
| Cholesterol 186mg | 0% |
| Sodium 1886.0mg | 0% |
| Total Carbohydrate 299.2g | 0% |
| Dietary Fiber 10g | 0% |
| Total Sugars 244.9g | |
| Protein 9.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.5mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 488.4mg | 0% |
Source of Calories