Homemade Caramel Popcorn
User Reviews
5
Homemade Caramel Popcorn
Description
Homemade Caramel Popcorn features a base of popped popcorn tossed with a homemade caramel sauce made by boiling butter, brown sugar, and corn syrup, then adding vanilla and baking soda. Baking the mixture at a low temperature while stirring every 15 minutes allows the caramel to coat the popcorn evenly and develop a crisp texture. The baking soda lightens the caramel, preventing excessive hardness. The final result is a crunchy, sweet snack with a deep caramel flavor and a hint of salt for balance.
The preparation ensures that every kernel is coated thoroughly and becomes crispy without burning, thanks to careful heating and stirring techniques. The slow bake breaks down the caramel for a consistent coating that hardens into a light crunch.
Serving this caramel popcorn works well for casual gatherings or as a sweet treat during movie watching. Its balance of sweet and salty notes, combined with the crisp texture, offers a satisfying snack experience.
The recipe notes highlight the importance of working quickly while the caramel is hot and coating the popcorn promptly to ensure even coverage. Preheating the popcorn by keeping it warm makes it easier to coat, and picking out unpopped kernels before baking improves the texture. Storing in separate bags keeps it fresh for longer periods.
Ingredients
- 10 cups Popcorn popped
- 1/4 teaspoon kosher salt
- 1 cup butter salted or unsalted
- 1 1/2 cup dark brown sugar packed
- 1/2 cup corn syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Make popcorn per package instructions. Add popped popcorn to a very large bowl.
- Prepare two large baking sheets by lining them with parchment paper and set aside.
- Preheat oven to 250 degrees F.
- In a medium saucepan over medium heat, melt the butter.
- Stir in brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla extract.
- Pour over the popcorn, and stir to coat.
- Distribute the caramel in one layer onto the prepared baking sheets and bake stirring every 15 minutes, for 1 hour.
- Remove from oven and let cool completely before breaking into smaller pieces. Serve and enjoy!
Notes
- Pour the caramel over popcorn immediately while hot to ensure even coating before it hardens.
- Keep the popcorn warm in the oven on low temperature before coating to help the caramel stick better.
- Remove any unpopped kernels before baking to avoid hard bites.
- Stir the caramel constantly until boiling, then boil without stirring for 4 minutes for proper caramelization.
- Use baking soda in the caramel to prevent it from becoming too hard after baking.
- Make a double batch and store in separate bags to enjoy fresh caramel popcorn over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Sodium | 349mg | 15% |
| Potassium | 143mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 812IU | 16% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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