Making homemade caramel popcorn is a fun project that results and a sweet and crispy snack that everyone loves.
This caramel popcorn (caramel corn) is such a treat and is totally hard to resist. It stays crispy and fresh for several days, and is pretty enough to package up for gifts or party favors.
Set out a bowl the next time you have guests over to watch the game and watch it disappear.
This popcorn makes a great topping for frosted cupcakes too!
Ingredients in this Caramel Corn:
Butter: Unsalted.
Brown Sugar: You can use light or dark brown sugar.
Corn Syrup: This ingredient helps prevent the sugar from crystallizing.
Salt.
Vanilla.
Baking soda: this helps thin the caramel so that it will spread out over the popcorn.
Popcorn: You will need about 10 to 12 cups of plain popped popcorn. I popped my own in a wok, but you can also pop it in a 4 quart saucepan, using 2 to 3 tablespoons of oil and 1/3 to 1/2 cup of unpopped kernels.
To Make Homemade Caramel Corn:
First, make the plain popcorn and place it in a large bowl.
Next, melt the butter and then add the brown sugar, corn syrup, and salt and stir. Bring the mixture to a simmer and then let it cook, untouched, for four minutes. Remove the pan from the heat, and stir in the vanilla and baking soda. Quickly pour the mixture over the popcorn and toss everything together.
After that, spread the popcorn over two parchment lined baking sheets and bake in a 230 degree F oven for 45 minutes, tossing the popcorn every 10 minutes to fully coat the popcorn pieces.
Once the popcorn has baked, break up any stuck together pieces and let the popcorn cool and fully harden.
Finally, place the popcorn in a bowl and serve.
Tip for Success:
Use two large slotted spoons or spatulas for stirring and tossing the popcorn in the caramel. It will seem difficult at first, but each time you pull the baking sheets to re-stir the popcorn, you will be able more evenly coat each piece.
Storage:
Keep this popcorn in an airtight container for up to two weeks.
This week, the From Our Dinner Table Group is sharing popcorn recipes.
Popcorn Recipes
- Cheddar Jalapeno Popcorn from Palatable Pastime
- Sweet and Salty Popcorn from Hezzi-D's Recipe Box
- Homemade Caramel Corn from Karen's Kitchen Stories
- Maple Bacon Cookie Butter Popcorn Balls from Creative Cynchronicity
- Peanut Butter Popcorn from That Recipe
- Popcorn Cornbread Ebelskivers from A Kitchen Hoor's Adventures
- Truffle Popcorn from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Homemade Caramel Corn
Making homemade caramel popcorn is a fun project that results and a sweet and crispy snack that everyone loves.
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup unpopped corn kernels
- 7 tablespoons unsalted butter
- 1 cup packed (220 grams) brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Heat the oven to 230 degrees F.
- Pop the popcorn in the vegetable oil over medium heat. Use the method described in this post, either using a wok or a 4 quart saucepan. Set aside in a large bowl.
- Melt the butter in a 3 quart sauce pan. Add the brown sugar, corn syrup, and salt and stir until combined. Bring to a simmer over medium heat and let cook for four minutes, untouched. Remove the pan from the heat and then quickly stir in the vanilla and baking soda.
- Immediately pour the mixture over the popcorn and stir to coat. Spread the popcorn over two half sheet pans and bake the popcorn for 45 minutes, stirring every ten minutes to further coat the popcorn evenly. Break up any clumps with your hands when the mixture is cool enough.
- When done baking, remove the pans from the oven and break up any clumps that are left. Let cool and dry until crispy. Store in an airtight container.
Nutrition Facts
Calories
408Fat (grams)
20 gSat. Fat (grams)
9 gCarbs (grams)
60 gFiber (grams)
0 gNet carbs
60 gSugar (grams)
58 gProtein (grams)
0 gCholesterol (grams)
35 mgAdapted from RecipeTin Eats and The Kitchn
