Homemade Caramel Popcorn
User Reviews
5
Homemade Caramel Popcorn
Description
This homemade caramel popcorn starts by popping popcorn from either pre-packaged bags or kernels. A caramel sauce is made by boiling together butter, brown sugar, corn syrup, and salt (salt is omitted if the popcorn is already salted). After removing from heat, baking soda and vanilla extract are added to the hot caramel, improving texture and flavor. The sauce is tossed thoroughly with the popcorn to ensure even coverage.
The coated popcorn is then spread in shallow baking dishes and baked at 250°F for approximately 40 minutes, stirred halfway through to prevent clumping, which allows the caramel to harden into a crisp shell. The final product offers a crunchy, sweet snack with a rich caramel flavor balanced by the popcorn's light crispness.
The popcorn is cooled completely before breaking into pieces and storing in airtight containers or sealable bags. An optional variation includes drizzling melted chocolate over the cooled caramel popcorn to add another layer of richness.
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt (if you use bagged popcorn that you pop in the microwave, do NOT add additional salt. If you make your own popcorn from just kernels then the salt will be needed.)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 bags Popcorn I used 3 bags of popcorn that I got for FREE. If you use kernels to make your own popcorn, make about 2 cups kernels -YES, it is alot, popped
Instructions
- Pop your Popcorn
- Preheat oven to 250 degrees F (95 degrees C). Place popped popcorn in a very large bowl (I used 2 large bowls because I didn’t have big enough bowls).
- Melt the butter in a large saucepan over medium heat. Then stir in the brown sugar, corn syrup and salt. Bring this mixture to a boil, stirring constantly. Then boil without stirring for approximately 4 minutes. Remove from the heat and then stir in the baking soda and vanilla extract.
- Then pour the caramel sauce over the popcorn and stir it to coat all the popcorn with the caramel sauce.
- Then place the popcorn in two large shallow baking dishes/ or pans and bake in preheated oven, for approximately 40 minutes (stirring half way through).
- Remove from oven and let cool completely before breaking into pieces.
- Store in an airtight container. I placed them in gallon size ziplock bags.
Notes
- Adjust the salt amount depending on the popcorn used; omit extra salt if using pre-salted microwave popcorn.
- For a variation, drizzle melted chocolate over cooled caramel popcorn to add a chocolate flavor layer.
- Store caramel popcorn in airtight containers or resealable bags to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 46g | 15% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 393mg | 16% |
| Potassium | 53mg | 1% |
| Sugar | 46g | 92% |
| Vitamin A | 475IU | 10% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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