Caramel Popcorn Recipe

Baking plain popcorn in homemade caramel makes it crispy. Gift-worthy homemade caramel popcorn can be made weeks in advance! 

– 8 to 9 cups plain popcorn (45 grams) – ½ cup unsalted butter (1 stick; 115 grams) – 1 cup packed light brown sugar (200 grams) – ⅓ cup light corn syrup – ½ teaspoon salt – 2 teaspoons pure vanilla extract – ¼ teaspoon baking soda



Preheat oven to 250°F (120°C). Line a large rimmed baking sheet with parchment. Pour popcorn into a large basin and set aside. Butter a medium saucepan. Medium heat melt butter. 


Stir in brown sugar, corn syrup, and salt. Stir frequently while it boils to avoid burning. Reduce heat and simmer for 5 minutes, stirring constantly.


Remove from heat and mix vanilla extract and baking soda. Normal mixture bubbling and frothing! Carefully stir the caramel mixture into the popcorn using a large spoon.


Put the popcorn on the baking sheet and spread it evenly. Bake 45 minutes, stirring caramel corn every 15 minutes.


Take the baking sheet out of the oven and mix the popcorn again. Break into pieces after 1 hour of cooling on the baking pan.


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