Caramel Corn Base Recipe
American · Snack · 20 min total
A versatile caramel sauce that coats popcorn perfectly, creating a crunchy, sweet snack. This base can be used for classic caramel corn or customized with nuts and chocolate.
5
min prep
min prep
15
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
- Place popped popcorn in a very large bowl, removing any unpopped kernels.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
- Once boiling, stop stirring and let cook for 4 minutes without stirring. Remove from heat.
- Stir in baking soda and vanilla extract (mixture will foam). Immediately pour over popcorn and stir gently until evenly coated.
- Spread caramel corn onto prepared baking sheet in an even layer.
- Bake for 1 hour, stirring every 15 minutes, to dry out and become crunchy.
- Let cool completely on baking sheet, then break into pieces. Store in an airtight container.
Tips
- For extra crunch, bake for an additional 15 minutes if needed.
- Add 1 cup of peanuts or almonds with the popcorn for a nutty variation.
- Drizzle melted chocolate over cooled caramel corn for a sweet twist.
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