Caramel Popcorn Recipe
American · Snack · 25 min total
Classic crunchy caramel popcorn coated in a rich, buttery caramel sauce. Perfect for movie nights or as a homemade gift.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1/2 cup unpopped popcorn kernels (or 10 cups popped popcorn)
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper.
- Pop the popcorn using your preferred method (air popper, stovetop, or microwave). Remove any unpopped kernels and place popcorn in a large bowl.
- In a medium saucepan over medium heat, melt the 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 and carefully stir in baking soda and vanilla extract (mixture will foam).
- Pour the caramel sauce over the popcorn and stir gently with a silicone spatula until evenly coated.
- Spread the caramel popcorn onto the prepared baking sheets in an even layer.
- Bake for 15 minutes, stirring halfway through. Remove from oven and let cool completely on the baking sheets. Break into clusters.
- Store in an airtight container at room temperature for up to 1 week.
Tips
- For extra crunch, bake for an additional 5-10 minutes.
- Add a pinch of sea salt on top after baking for a sweet-salty flavor.
- Store in a cool, dry place to maintain crispness.
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