Homemade Caramel Popcorn Recipe
User Reviews
4.6
Homemade Caramel Popcorn Recipe
Description
This recipe involves heating butter, brown sugar, and fine sea salt in a saucepan until the mixture reaches a boil and cooks to the hard crack stage (300°F). Stirring in vanilla and baking soda creates a fluffy, foamy caramel. Popped plain popcorn is then tossed with the caramel to coat each kernel thoroughly.
The coated popcorn is spread on parchment or silicone mat-lined baking sheets to cool and harden, resulting in a crunchy, sweet snack with a buttery caramel flavor. The baking soda contributes to the texture by aerating the caramel.
Caramel popcorn makes a satisfying treat for parties, snacks, or gifting. It can be broken into clusters once set.
If you don’t have a candy thermometer, the cold water test helps identify when the caramel has reached the hard crack stage by dropping a caramel drop in cold water to test its brittleness.
Ingredients
- 1 cup butter unsalted
- 1 cup light brown sugar packed
- ½ teaspoon salt fine sea salt
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 15 cups Popcorn about ½ cup unpopped kernels worth, plain, popped
Instructions
- Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
- While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
- Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
- Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
- Pour the caramel corn out onto the prepared baking sheets, and let cool completely.
Notes
- The hard crack stage occurs at 300°F; a candy thermometer ensures accuracy for caramel consistency.
- If you do not have a candy thermometer, test caramel readiness by dropping a spoonful into cold water—brittle strands that break when bent indicate the correct stage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 250kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 222mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
