Easy Caramel Popcorn Recipe: Sweet and Crunchy Homemade Treat
Delicious Caramel Popcorn: A Sweet & Crunchy Movie Night Snack
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Caramel popcorn is sweet, crunchy, and irresistible, and this easy recipe makes a generous batch using pantry staples you probably have on hand.
Ingredients for Homemade Caramel Popcorn
- 5 quarts popped popcorn
- 1 cup (2 sticks) unsalted butter
- 2 cups packed brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
How to Make Caramel Popcorn (Step-by-Step)
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone mats.
- Place the popped popcorn in a very large bowl, discarding any unpopped kernels.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until smooth.
- Bring the mixture to a gentle boil, stirring constantly. Allow to boil for 4–5 minutes without stirring until it reaches a light caramel color.
- Remove from heat. Quickly stir in the baking soda and vanilla extract; the mixture will foam up.
- Pour the hot caramel sauce over the popcorn. Use a silicone spatula to gently toss until all the popcorn is coated.
- Divide the coated popcorn between the prepared baking sheets. Bake for 1 hour, stirring and rotating sheets every 15 minutes for even crisping.
- Remove from oven and let cool completely on the baking sheets. Break into bite-size clusters before serving.
Tips & Variations for the Best Crunchy Caramel Popcorn
- Use freshly popped corn: Pop kernels just before coating to maximize crunch.
- Add mix-ins: Stir in peanuts, almonds, or M&M’s for extra flavor and texture.
- Chocolate drizzle: Once cooled, melt dark or white chocolate and drizzle over clusters.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
Nutrition Information
- Calories: 253 kcal
- Carbohydrates: 33 g
- Fiber: 1 g
- Sugar: 24 g
- Fat: 14 g
- Saturated Fat: 7 g
- Protein: 1 g
- Sodium: 340 mg
- Cholesterol: 24 mg
Enjoy every sweet, crunchy bite of this homemade caramel popcorn.
Caramel Popcorn
Ingredients
Method
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone mats.
- Place the popped popcorn in a very large bowl, discarding any unpopped kernels.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until smooth.
- Bring the mixture to a gentle boil, stirring constantly. Allow to boil for 4–5 minutes without stirring until it reaches a light caramel color.
- Remove from heat. Quickly stir in the baking soda and vanilla extract; the mixture will foam up.
- Pour the hot caramel sauce over the popcorn. Use a silicone spatula to gently toss until all the popcorn is coated.
- Divide the coated popcorn between the prepared baking sheets. Bake for 1 hour, stirring and rotating sheets every 15 minutes for even crisping.
- Remove from oven and let cool completely on the baking sheets. Break into bite-size clusters before serving.
