I’ve perfected my take on Classic Caramel Corn that offers a thin, crispy-crunchy delight. This treat relies on quality ingredients like freshly popped popcorn, unsalted butter, light brown sugar and light corn syrup, yielding a beautifully caramelized coating with irresistible crunch. I simply adore its charm and savor every irresistible bite.

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I’m really excited to share my version of the BEST Caramel Popcorn recipe. I started out by popping about 1/2 cup kernels until I had 10 cups of popcorn, then I melted 1 cup unsalted butter with 2 cups of packed light brown sugar and 1 cup of light corn syrup.

I mixed in 1/2 teaspoon salt, 1/2 teaspoon baking soda and finally added 1 teaspoon vanilla extract right at the end for that extra little boost of flavor. This recipe makes a crispy crunchy snack that’s perfect for grazing, a quirky dessert, or even a festive holiday treat.

I’ve always believed that making caramel corn from scratch beats anything store bought and it has a homemade feel that adds a fun twist. If you love a rich homemade caramel sauce and a secret dash of tradition, this might just be your new favorite indulgence.

Enjoy experimenting and making it your own!

Why I Like this Recipe

I love this recipe because it always gives me that perfect mix of sweet caramel flavor and a satisfying crunchy bite. I also really enjoy how the caramel sauce evenly coats every piece of popcorn, making each bite consistent and delicious. Another reason I like it is that it’s a fun and creative challenge in the kitchen; even when I mess up a bit, it still turns out pretty awesome. Plus, I love sharing it with friends and family since it always seems to bring people together.

This caramel popcorn is really something special. It has a thin, crispy crunchy, and wonderfully caramelized coating that makes it a great snack for grazing. Its sweet and buttery taste makes it an awesome treat for movie nights and a fun dessert too. Sometimes, i even like to package a bit of it as a homemade holiday gift.

Ingredients

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Popped Popcorn: High in fiber and whole grain goodness, crunchy base for a tasty caramel treat.
Butter: Rich and creamy; brings moisture and indulgence to the sweet caramel sauce.
Light Brown Sugar: Adds deep sweetness and a hint of molasses flavor that caramelizes perfectly.
Light Corn Syrup: Creates a shiny, sticky coating while enhancing the overall sweet flavor.
Salt: Balances the sugary elements and intensifies the buttery taste in every bite.
Baking Soda: Helps form an airy, crisp caramel coating during the baking process.
Vanilla Extract: Offers aromatic undertones that complement and lift all the flavors.
Overall: A sweet, crunchy treat balancing indulgence with a hint of wholesome fiber.
Nutritional Note: Enjoy as an occasional treat that packs energy and delightful flavor.

Ingredient Quantities

10 cups popped popcorn (from about 1/2 cup kernels)

1 cup unsalted butter (roughly 2 sticks if using butter sticks)

2 cups packed light brown sugar

1 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 250°F and line a baking sheet with parchment paper.

2. Pop your kernels so you have about 10 cups of popped popcorn and place them in a large mixing bowl.

3. In a medium saucepan, melt 1 cup of unsalted butter with 2 cups of packed light brown sugar and 1 cup of light corn syrup over medium heat.

4. Stir in 1/2 teaspoon of salt and let this mixture come to a boil, stirring constantly for about 4 to 5 minutes.

5. Once it boils, remove the pan from the heat and quickly stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of baking soda.

6. The mixture will foam up a bit so keep stirring until it smooths out.

7. Pour this hot caramel sauce over the popped popcorn and gently toss everything together until the popcorn is well coated.

8. Spread the coated popcorn out evenly on your prepared baking sheet.

9. Bake in the oven for about 1 hour, stirring every 15 minutes to make sure the popcorn gets evenly crispy.

10. When done, remove from the oven and let it cool completely before breaking it into pieces and enjoying your snack.

Equipment Needed

1. Oven – You need this set to 250°F for baking the popcorn later on
2. Baking sheet – Used to evenly spread out your popcorn
3. Parchment paper – This goes on your baking sheet so nothing sticks
4. Large mixing bowl – For tossing the popcorn with the hot caramel sauce
5. Medium saucepan – To melt the butter and mix the sugars and syrup
6. Stirring utensil – A spoon or spatula to constantly mix the caramel sauce
7. Measuring cups and spoons – To get the proper amounts of butter, sugars, salt, baking soda and vanilla
8. Timer – To keep track of boiling and baking times
9. Oven mitts – Important for safely taking the hot baking sheet out of the oven

FAQ

Q: Can I use microwave popcorn for this recipe?

A: Yeah, but its better to pop your own from kernels. Microwave popcorn often has extra flavorings that might mess up the caramel taste.

Q: How do I get an even caramel coating on the popcorn?

A: The key is tossing the popcorn in the caramel sauce while its still warm. Make sure you stir it carefully so every piece gets coated.

Q: Can I swap light corn syrup with another syrup?

A: Not really, cuz light corn syrup gives the best texture for that smooth caramel. Other syrups can change the consistency.

Q: How long should I bake the popcorn?

A: Bake it at about 250°F in the oven for 45 minutes, stirring every 15 minutes for that perfect crunch.

Q: How long can I store the caramel popcorn?

A: You can keep it in an airtight container for up to a week. After that, it might get a bit chewy.

The BEST Caramel Popcorn (Caramel Corn) Recipe Substitutions and Variations

Unsalted butter – You can swap it with salted butter and then cut back on the extra salt in the recipe
Light corn syrup – Try using honey or maple syrup as a substitute; they might give you a slightly different flavor but works just fine
Light brown sugar – Mix regular granulated sugar with a bit of molasses to mimic the taste of light brown sugar if you dont have it
Vanilla extract – If you are out of vanilla, a tiny amount of almond extract can work; just be sure to use less since its much stronger

Pro Tips

1. Be super careful when boiling the caramel mixture. You gotta keep stirring constantly because it can burn really fast if you get distracted, so setting a timer might help.
2. When you’re mixing the hot caramel with the popcorn, go gently but make sure you coat every bit of it. If you toss too hard, you’ll break the popcorn into lots of small pieces.
3. Keep to stirring the popcorn in the oven every 15 minutes. That extra attention helps get the perfect crispiness all over instead of having some parts extra soft.
4. Let the popcorn cool completely before you break it into chunks. If it’s still warm, the caramel can stay sticky and won’t get as crunchy as you want it to be.