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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
- Cholesterol: 20