The Easiest and Best Caramel Corn I've Ever Made
Indulge in the irresistible sweetness of "The Easiest and Best Caramel Corn I've Ever Made," a foolproof recipe that delivers perfectly crunchy, golden caramel popcorn every time. With just 15 minutes of prep, this homemade treat combines freshly popped popcorn with a rich caramel sauce made from butter, brown sugar, and light corn syrup, elevated with a hint of vanilla and a touch of salt. The secret to its captivating crunch lies in a gentle oven bake, ensuring each kernel is coated in a crisp, glossy layer of caramel. Perfect for movie nights, holiday gifting, or an afternoon snack, this crowd-pleaser is as simple as it is satisfying. Create a batch of crave-worthy caramel corn from scratch and enjoy the sweet satisfaction of homemade goodness!
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Ingredients
- 10 cups Popped popcorn (plain, unbuttered)
- 0.5 cups Unsalted butter
- 1 cup Brown sugar, packed
- 0.25 cups Light corn syrup
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone 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 over medium heat, melt the butter. Once melted, add the brown sugar, corn syrup, and salt, stirring to combine.
Step 4
Bring the mixture to a boil over medium heat, stirring constantly. Once it begins to boil, stop stirring and allow it to boil untouched for 4-5 minutes.
Step 5
Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up slightly, so stir carefully.
Step 6
Quickly pour the caramel over the popcorn and use a spatula to gently toss until the popcorn is evenly coated.
Step 7
Spread the coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even coating.
Step 8
Remove the caramel corn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools, making the popcorn nice and crunchy.
Step 9
Once cooled, break apart any large clumps and transfer the caramel corn to an airtight container for storage.
Nutrition Facts
| Serving size | (485.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1971.6 |
| Total Fat 56.0g | 0% |
| Saturated Fat 30.0g | 0% |
| Cholesterol 124mg | 0% |
| Sodium 1882.3mg | 0% |
| Total Carbohydrate 365.1g | 0% |
| Dietary Fiber 24g | 0% |
| Total Sugars 240.9g | |
| Protein 20.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.6mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 807mg | 0% |
Source of Calories