Homemade Caramel Corn

Name: Homemade Caramel Corn
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12 cups
Ingredients: 10-12 cups popped popcorn; 1 cup brown sugar; 1/2 cup unsalted butter; 1/2 cup light corn syrup; 1/2 tsp kosher salt; 2 tsp vanilla extract; 1/2 tsp baking soda

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Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
12 cups
Calories
178 kcal
Course
Appetizer, Snacks, Others
Cuisine
American, International

Homemade Caramel Corn

Ariel Walls

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Caramel corn is sweet, crunchy, and super easy to make! The homemade stuff not only tastes better, but is also much more affordable and makes a ton of it to share.

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Ingredients

Servings

10-12 cups popped popcorn preferably homemade, freshly popped

Caramel Syrup

1 cup brown sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
1/2 tsp kosher salt
2 tsp vanilla extract
1/2 tsp baking soda

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Instructions

Line a baking sheet with parchment paper and preheat oven to 200 degrees F.
Mix brown sugar, butter, corn syrup, and salt in a heavy 2-quart saucepan. Stirring constantly with a heat-resistant silicone spatula, bring to a boil over medium heat.
Remove from heat, then stir in vanilla and baking soda. Mix well; the caramel will become foamy and fluffy looking.
Pour syrup over warm popcorn in a large mixing bowl, gently folding popcorn and caramel with a silicone spatula to coat evenly. Quickly pour popcorn onto baking sheet lined with parchment paper and spread across the sheet to create a thin layer, as uniform as you can get it.
Bake for 45 minutes, stirring the popcorn gently at the 15 and 30 minute marks.
Let cool to crisp up the caramel, then break apart. Store in an air-tight container for up to 4 days.