Best Caramel Popcorn
This homemade caramel corn is crisp, sweet, and totally addictive! Perfect for snacking or gifting—no soggy caramel here!
Servings: 8 cups
Calories: 879kcal
Ingredients
- 8 cups popped popcorn
- 1 cup firmly packed brown sugar
- 2 Tablespoon firmly packed brown sugar
- 9 Tablespoon butter 1 stick plus 1 Tablespoon
- 4 ½ Tablespoon light corn syrup
- ¼ teaspoon salt heaping
- ¼+1/8 teaspoon baking soda
- ¼+1/8 teaspoon vanilla extract
*yes, you need ¼+1/8 teaspoons of both soda and vanilla or ⅜. this is not an error.
Instructions
- Pop popcorn according to directions on corn label. Preheat oven to 300℉ Place popcorn in large aluminum disposable roasting pan. This makes removing unpopped kernels super easy—just push the popcorn to one side, then, working in small sections, move handfuls to the clean side while picking out any kernels left behind.In a 1 ½ qt sauce pan add sugar, butter, corn syrup and salt. Cook and stir over medium heat until butter melts and mixture begins to boil. Cook without stirring for 5 minutes. Remove from heat and stir in vanilla and baking soda. Pour over corn and stir gently to coat. Bake for 15 minutes. Pull out pan and stir well while scraping bottom. Bake an additional 7-10 minutes. Remove pan and stir again. Allow to cool. Break into pieces.
Notes
I know the amounts seem strange...but trust the process! I promise it's worth it!
*you need ¼+1/8 teaspoon measures of both soda and vanilla. -it is not an error
Nutrition
Calories: 879kcal | Carbohydrates: 161g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 494mg | Fiber: 21g | Sugar: 41g | Vitamin A: 394IU | Calcium: 39mg | Iron: 5mg
