Easy Homemade Caramel Popcorn
User Reviews
5
Easy Homemade Caramel Popcorn
Description
Easy Homemade Caramel Popcorn starts with 8 cups of freshly popped popcorn, which is coated in a caramel mixture made by melting butter and combining it with brown sugar, corn syrup, salt, and then boiling the mixture carefully. Adding baking soda and vanilla at the end creates a lighter caramel that expands and coats the popcorn thoroughly. After mixing the caramel with the popcorn, the batch is baked at a low temperature for a controlled time, which crisps the coating and develops the flavor. Optional additions like peanuts or pretzels can be mixed in with the caramel before coating the popcorn.
The caramel coating gives a sweet, rich flavor balanced by the salt and a crunchy texture from the baking step. This makes a snack suitable for festive occasions or everyday treats. The method requires attention during the boiling phase and stirring to avoid burning or hardening prematurely.
To enjoy the best texture, bake until your preferred chewiness or crunchiness is reached. Leftover popcorn stores well in an airtight container for several days. Removing unpopped kernels beforehand improves the eating experience. Preparing all ingredients and equipment ahead helps maintain control during the caramel cooking process.
Ingredients
- 8 cups Popcorn popped
- 2 cups brown sugar
- 1 cup butter or 2 sticks, unsalted
- ½ cup corn syrup clear
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- First, measure out all of your ingredients, including the popped popcorn, and get out your equipment, including a timer.
- Prepare your large rimmed baking sheet with a silpat liner or tinfoil coated in cooking spray. Preheat your oven to 200 degrees.
- In a large pot or skillet, over medium heat, melt butter.
- Once melted, add corn syrup, brown sugar, and salt, stirring frequently. Keep stirring until mixture starts to boil, around 10 minutes or so.
- As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off. Remove mixture from heat immediately, and stir in baking soda and vanilla. Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
- If you are adding anything to your popcorn like peanuts or pretzels, add it now.
- Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
- Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
- Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
- Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
Notes
- Prepare all ingredients and tools before starting to prevent the caramel from burning or hardening too quickly.
- To remove unpopped kernels, spread popcorn on a cooling rack or rimmed baking sheet and discard the kernels that fall through or pick them out.
- Adjust baking time to achieve your preferred texture: reduce time for chewier popcorn, increase for crunchier results.
- Consider making a double batch since one often isn’t enough; the caramel popcorn keeps for several days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 261mg | 11% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 487IU | 10% |
| Calcium | 37mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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