Here’s a simple and delicious recipe for Caramel Popcorn that’s crunchy, sweet, and perfect for snacking!
Ingredients
- 10 cups popped popcorn (about ½ cup unpopped kernels)
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- ¼ cup light corn syrup
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
1. Prepare the Popcorn:
- Pop the popcorn using your preferred method (air popper, stovetop, or microwave).
- Transfer the popcorn to a large mixing bowl and remove any unpopped kernels. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. Make the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar, corn syrup, and salt. Stir to combine and bring to a gentle boil.
- Allow the mixture to boil for 4-5 minutes without stirring. Keep an eye on it to prevent burning.
- Remove from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up—this is normal.
3. Coat the Popcorn:
- Immediately pour the hot caramel sauce over the popcorn.
- Using a spatula or wooden spoon, gently toss the popcorn until it’s evenly coated.
4. Bake for Crunchiness:
- Preheat your oven to 250°F (120°C).
- Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crunch.
5. Cool and Serve:
- Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
- Once cooled, break the popcorn into clusters and store in an airtight container.
Tips
- Add-ins: Mix in nuts (like peanuts or almonds) or drizzle with melted chocolate for extra flavor.
- No corn syrup? Substitute with honey, maple syrup, or a homemade sugar syrup (equal parts sugar and water heated until thickened).
- Storage: Store in an airtight container at room temperature for up to 1 week.
Enjoy your irresistible Caramel Popcorn—perfect for movie nights or as a sweet gift! 🍿✨
