Description
This classic caramel corn recipe delivers a perfect balance of sweet, buttery caramel coating crisp popcorn, creating a nostalgic snack that’s ideal for movie nights or festive gatherings. The process combines stovetop caramel making with baking to achieve a crunchy, irresistible treat.
Ingredients
Scale
Popcorn
- 1 cup popcorn kernels
Caramel Coating
- 1 cup sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Pop the popcorn: Using an air popper or stove method, pop 1 cup of popcorn kernels until fully popped, then set aside in a large bowl.
- Make the caramel: In a saucepan over medium heat, combine 1 cup sugar, 1/2 cup unsalted butter, 1/4 cup light corn syrup, and 1/2 teaspoon salt. Stir continuously and cook the mixture until it reaches a boil.
- Finish the caramel sauce: Remove the saucepan from heat. Stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract; this will make the caramel lighter and aromatic.
- Coat the popcorn: Pour the warm caramel sauce evenly over the popped popcorn. Mix thoroughly until the popcorn is completely coated with caramel.
- Bake the caramel corn: Spread the coated popcorn on a baking sheet in an even layer. Bake in a preheated oven at 250°F (120°C) for 1 hour, stirring every 15 minutes to ensure even coating and crispiness.
- Cool and serve: Remove the caramel corn from the oven and allow it to cool completely on the baking sheet before breaking into clusters and serving.
Notes
- Ensure popcorn is fully popped to avoid burnt kernels during baking.
- Stirring every 15 minutes during baking helps the caramel set evenly and prevents burning.
- Store caramel corn in an airtight container to maintain freshness and crunch.
- For extra flavor, sprinkle a pinch of sea salt over the caramel corn before baking.
- If you prefer softer caramel corn, reduce baking time slightly.
