Caramel Popcorn Recipe (Homemade Caramel Corn)
Servings: 12 Servings
Ingredients
- 1 ⅓ cup unpopped popcorn kernels about 10 cups popped (See Note)
- 1 cup light corn syrup
- 1 ½ cups unsalted butter
- 1 ½ cups light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 250°F. Line two baking sheets with foil and spray them with non-stick cooking spray.
- Pop the popcorn on the stovetop or in an air popper, or use plain, unsalted microwave popcorn. Remove any unpopped kernels and put the popcorn in a large pot.1 ⅓ cup unpopped popcorn kernels
- Add the butter, brown sugar, and corn syrup to a medium saucepan over medium heat. Stir until the butter melts and the mixture is smooth. Bring the mixture to a boil, then let it boil for 3 to 5 minutes without stirring.1 cup light corn syrup, 1 ½ cups unsalted butter, 1 ½ cups light brown sugar
- Remove the pan from the heat. Stir in the vanilla extract, baking soda, and salt. The caramel will foam up quite a bit.1 ½ teaspoons vanilla extract, 1 teaspoon baking soda, 1 teaspoon salt
- Pour the hot caramel over the popcorn. Set the pot over low heat and gently fold until all of the popcorn is coated.
- Spread the caramel corn evenly onto the prepared baking sheets. Bake for 30 minutes, stirring every 10 minutes.
- Transfer the caramel corn out on wax paper and let it cool completely. Break it into pieces before serving.
Notes
- Plain, unsalted microwave popcorn works well. Avoid buttered or salted varieties.
- This recipe makes about 10 to 12 cups of caramel corn. Those amounts are dependant on how large the popped popcorn pieces are.
- Light corn syrup keeps the caramel smooth. I haven't tested this recipe without it and can't say how it'd work.
- No pot big enough? Use an extra-large disposable aluminum pan or a large mixing bowl. Mix the popcorn and caramel in it, then put it straight in the oven.
- Store the cooled caramel corn in an airtight container at room temperature for up to 1 week.
- Making gift bags? My stovetop maple candied pecans take about 30 minutes and make a nice pairing for caramel corn.
- Calories are an estimate based on a 1-cup serving. Popping the popcorn in oil will change the count.
Nutrition Facts
Caramel Popcorn Recipe (Homemade Caramel Corn)
Serving Size
1 cup
Amount per Serving
Calories
458
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
61
mg
20
%
Sodium
494
mg
21
%
Potassium
94
mg
3
%
Carbohydrates
62
g
21
%
Fiber
2
g
8
%
Sugar
49
g
54
%
Protein
2
g
4
%
Vitamin A
709
IU
14
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
