This caramel corn is one of the many food-related traditions in my family. My Aunt Sue makes it every year. I start to think about it around Halloween and then associate it with Thanksgiving, Christmas, New Year’s and the rest of the winter holiday season. (Although it would be great any time of year!)
This was my first time making it and I discovered that the recipe is straight-forward and approachable. I have always been nervous to try it because I’m not too familiar with candy-making, but I was excited to see that a candy thermometer is not even required. All you have to do is boil the caramel ingredients for a few minutes, toss the popped popcorn in the caramel, and bake it in the oven to golden, crispy perfection. 
I think I may have started a new tradition in my family because everyone, even my husband who doesn’t have much of a sweet tooth, loved this caramel corn. It is not loaded with extras but you could add nuts, candies or chocolates as desired. It is lightly covered in a caramel candy coating, giving it a perfect crunch and burst of sweet caramel without being too rich.
PrintCaramel Corn
- Total Time: 1 hour 30 minutes
- Yield: 6 quarts 1x
Description
This homemade caramel corn is lightly coated in a sweet caramel candy coating, offering a perfect crunch without being overly rich.
Ingredients
- 1 cup (229g) butter
- 2 cups (402g) brown sugar
- 1/2 cup (175g) light corn syrup
- 1 tsp (5g) salt
- 1/2 tsp (2g) baking soda
- 1 tsp (5mL) vanilla extract
- 6 quarts popped corn
Instructions
- Preheat your oven to 250°F (120°C).
- Pop the corn and set it aside in a large mixing bowl.
- In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly.
- Once it reaches a boil, reduce the heat to low and let it simmer for 5 minutes without stirring.
- Remove the saucepan from heat and stir in the baking soda and vanilla extract. The mixture will foam up.
- Immediately pour the caramel over the popped corn and stir well to coat evenly.
- Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper.
- Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
- Once done, remove from the oven and let it cool completely before breaking into pieces and serving.
Notes
This caramel corn can be customized by adding nuts, candies, or chocolates. It stores well in an airtight container for up to a week. No candy thermometer is needed, making it an approachable recipe for beginners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
- Cholesterol: 20
