Caramel Popcorn
Our easy caramel corn recipe has the perfect crunchy and chewy texture and is so easy to make. (No popcorn machine or special equipment required!)
Servings: 8
Calories: 322kcal
Cost: $4
Equipment
- Popcorn Popper optional, you can use the microwave!
Ingredients
- 8 cups popped popcorn* (about 1 large microwaveable bag, or 1/4 cup kernels)
- 6 Tablespoons butter
- 1 1/2 cups light brown sugar
- 6 Tablespoons light karo syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popped popcorn and spread in an even layer.
- Caramel: Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly. Remove from the heat and stir in baking soda and vanilla
- Drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
- Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
- Store caramel corn in an airtight container at room temperature for to 2-3 weeks
Video
Notes
Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn.
To Pop Popcorn without a Popper: Add 1/4 cup popcorn kernels to a brown paper lunch bag and fold the top closed. Microwave for about two minutes, or until you hear the popping slowing down.
Nutrition
Calories: 322kcal | Carbohydrates: 62g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 197mg | Potassium: 94mg | Fiber: 2g | Sugar: 53g | Vitamin A: 284IU | Calcium: 40mg | Iron: 1mg
Recipe Link
Recipe Video
