Easy Caramel Popcorn Recipe
User Reviews
5
Easy Caramel Popcorn Recipe
Description
The recipe begins by popping high-quality corn kernels in vegetable oil, ensuring even coating and allowing steam to escape for crispiness. The homemade caramel consists of brown sugar, corn syrup, salted butter, and vanilla extract, boiled and then mixed with baking soda to create a bubbling foam that lightens the texture. Pouring this caramel over warm popcorn and baking the mixture at a low temperature thoroughly coats the popcorn, resulting in a crisp finish once cooled.
This popcorn is suitable for snacking during movies or parties. The caramel coating provides a sweet, chewy texture that balances the lightness of the popped corn. For best results, avoid overfilling the baking pan to allow each kernel to crisp evenly.
If doubling the recipe, prepare the popcorn in batches to maintain crispness and avoid overcrowding during baking.
Ingredients
- 5 TB vegetable oil
- 1 cup corn kernels un-popped, good quality
- 1 ½ cup brown sugar
- ½ cup corn syrup I use half light, half dark
- 1 tsp table salt
- 1 cup butter salted
- ½ tsp baking soda
- 1 tsp vanilla extract pure
Instructions
- Prepare: Preheat oven to 250F, with rack on lower position.
- Pop Corn Kernels: In a very large heavy pot, add 5 TB oil and 3 corn kernels. Heat on medium-high with lid on and start to listen. Once the first kernel pops, carefully add the 1 cup corn kernels. Shake pan to coat kernels with oil. Place lid slightly ajar to allow steam to escape during popping. Shake pot occasionally during popping. Once the popping slows to 2-3 seconds in between, immediately remove from heat and transfer popped corn into a large roasting pan.
- Warm: Place roaster in oven to keep popcorn warm.
- Create Caramel: In a heavy saucepan, add brown sugar, corn syrup, salt, and butter. Bring to boil over medium heat, stirring. Boil 5 minutes, stirring/scraping constantly. Remove from heat and gently add the baking soda and vanilla. Mixture will turn foamy as you stir. Stir until mixture is thickened.
- Coat and Bake: Pour mixture over warm popcorn and stir to coat as much as you can, with popcorn in an even layer. Bake 1 hour, stirring every 15 minutes to coat.
- Cool: Transfer caramel corn to a lined baking sheet to cool. Separate the pieces as much as you can and let cool completely. Serve upon cooling or keep in airtight container.
Notes
- When making double batches, prepare caramel popcorn in separate batches to ensure crisp coating.
- Avoid overfilling the roasting pan to help popcorn crisp evenly during baking.
- After cooling, store in an airtight container to maintain crunchiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 37.7g | 13% |
| Protein | 0.6g | 1% |
| Fat | 21.2g | 33% |
| Saturated Fat | 14.4g | 72% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 40.7mg | 14% |
| Sodium | 385.5mg | 16% |
| Fiber | 0.2g | 1% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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