Description
This Caramel Popcorn recipe creates a sweet and crunchy treat by coating fresh popped popcorn with a rich, buttery caramel sauce and baking it to perfection. Perfect for snacking or sharing during movie nights, parties, or festive occasions.
Ingredients
Units
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 the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with a silpat mat or parchment paper to prepare it for the caramel-coated popcorn.
- Prepare the Popcorn: Place the 5 cups of popped popcorn into a large, heat-proof mixing bowl. Carefully remove any un-popped kernels to avoid biting into hard pieces later.
- Make the Caramel Sauce: In a medium saucepan, melt the 1/2 cup of unsalted butter over medium-high heat. Stir in the 1/2 cup packed brown sugar and bring the mixture to a boil. Let it cook for 3-4 minutes, stirring continuously and scraping the bottom to prevent burning.
- Add Flavor and Leavening: Remove the saucepan from heat, then stir in 1/2 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. The mixture will bubble vigorously, which is normal. Continue stirring until the caramel turns thick and glossy.
- Coat the Popcorn: With the popcorn bowl ready, slowly pour the hot caramel sauce over the popcorn while stirring to evenly coat all the kernels. Having an extra pair of hands can make this step easier.
- Bake the Caramel Popcorn: Spread the coated popcorn evenly on the prepared baking sheet. Bake in the oven for 1 hour, stirring every 15 minutes and breaking up any clumps to ensure even caramelization.
- Cool and Serve: Remove the baking sheet from the oven and let the caramel popcorn cool completely to harden before serving. Store any leftovers in an airtight container to maintain freshness.
Notes
- Ensure no un-popped kernels remain in the popcorn to avoid hard bites.
- Stir the caramel continuously during cooking to prevent burning.
- Use a silpat or parchment paper to prevent sticking on the baking sheet.
- Stirring every 15 minutes while baking ensures even coating and prevents clumping.
- Allow popcorn to cool fully for best texture and crunch.
- Store in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
