Description
Sweet, crunchy, and irresistibly addictive, this homemade caramel corn delivers rich buttery caramel coating every kernel—far better than any store-bought version.
Ingredients
Scale
- 1/2 cup popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar (packed)
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250°F (120°C). Pop popcorn and place in a large bowl, removing unpopped kernels.
- Melt butter in a saucepan over medium heat; stir in brown sugar, corn syrup, and salt. Bring to a boil, then simmer 5 minutes without stirring.
- Remove from heat and stir in baking soda and vanilla; mixture will foam.
- Pour caramel over popcorn and toss quickly to coat.
- Spread on a lined baking sheet and bake 45 minutes, stirring every 15 minutes.
- Cool completely until crisp.
- Break into clusters and store in airtight containers.
Notes
Avoid overcooking the caramel—stick to the 5-minute simmer for the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg