Description
This homemade caramel corn is lightly coated in a sweet caramel candy coating, offering a perfect crunch without being overly rich.
Ingredients
Units
Scale
- 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