Baked Caramel Popcorn
User Reviews
5
Baked Caramel Popcorn
Description
Baked Caramel Popcorn uses a caramel sauce prepared by boiling butter, brown sugar, corn syrup, and salt together, then mixing in vanilla and baking soda to create a bubbly, airy caramel. This caramel is gently combined with a large quantity of popped popcorn, which is then baked at 250ºF to set and dry the coating. Stirring during baking ensures even coverage and a crisp texture without sogginess. The final product breaks into bite-sized pieces ideal for sharing.
The popcorn achieves a golden caramel color with a satisfyingly crunchy texture from the baking process. The caramel's richness pairs with the popcorn's lightness, and a pinch of salt enhances the sweetness for balanced flavor. It is a traditional popcorn snack often enjoyed as a dessert or festive treat.
The recipe suggests using six quarts of popcorn to achieve an optimal caramel-to-popcorn ratio. Storing the finished popcorn in an airtight container helps maintain the crunchiness. The caramel coating primarily relies on stovetop caramelization and oven drying without additional preservatives.
Ingredients
- 1 cup butter unsalted
- 2 cups light brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 6 quarts Popcorn popped
Instructions
- Preheat the oven to 250ºF.
- Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
- Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
- Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
- Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
- Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
- Store the caramel popcorn in an air-tight container.
Notes
- Use six quarts of popcorn for the best caramel coverage and texture.
- Store caramel popcorn in an airtight container to keep it crisp.
- The recipe can be halved if needed but adjusting caramel proportions carefully is recommended.
- Stir the popcorn during baking to ensure even caramel coating and drying.
- The caramel mixture will bubble when adding baking soda; mix carefully to avoid splashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6quarts
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 257mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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