Description
This homemade caramel popcorn recipe delivers a sweet and crunchy treat perfect for movie nights or parties. Combining freshly popped popcorn with a rich, buttery caramel sauce that’s baked to perfection creates an irresistible snack that’s easy to make and sure to please.
Ingredients
Scale
Popcorn
- 5 cups popped popcorn (about 1/4-1/3 cup unpopped kernels)
Caramel Sauce
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 250°F (120°C). Line a baking sheet with a silpat mat or parchment paper to prevent sticking during baking.
- Prepare Popcorn: Place the 5 cups of popped popcorn into a large, heat-proof mixing bowl, ensuring there are no un-popped kernels to avoid hard, unpleasant bites.
- Make Caramel Sauce: In a medium saucepan, melt the 1/2 cup unsalted butter over medium-high heat. Once melted, add 1/2 cup packed brown sugar and stir continuously. Bring the mixture to a boil and cook for 3 to 4 minutes, stirring and scraping the bottom of the pan to prevent burning and ensure even cooking.
- Add Flavorings: Remove the pan from heat. Stir in 1/2 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. The mixture will bubble up vigorously—this reaction is normal. Continue stirring until the caramel is thick, smooth, and glossy.
- Coat Popcorn: Slowly pour the hot caramel sauce over the popcorn while stirring continuously to evenly coat all kernels. It’s helpful to have an extra pair of hands to pour while stirring.
- Arrange and Bake: Spread the coated popcorn evenly on the prepared baking sheet. Bake in the preheated oven for 1 hour, stirring every 15 minutes. This step allows the caramel to set and harden slightly while preventing clumps.
- Cool and Serve: Remove the caramel popcorn from the oven and let it cool completely on the baking sheet to set the caramel fully before serving.
Notes
- Ensure no un-popped kernels remain in the popcorn before coating to avoid hard, unpleasant bites.
- Stirring every 15 minutes during baking helps prevent clumping and ensures even coating.
- Use a silpat mat or parchment paper on your baking sheet to avoid sticking and ease cleanup.
- Store leftover caramel popcorn in an airtight container to keep it crispy.
- Adjust salt quantity according to preference for a sweeter or more balanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
