Here’s a classic caramel corn recipe that’s sweet, crunchy, and perfect for snacking:
Ingredients (about 8 cups)
- 10 cups popped popcorn (about 1/2 cup kernels)
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (115 g) butter
- 1/4 cup (60 ml) light corn syrup or honey
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250 °F (120 °C). Line a large baking sheet with parchment paper.
- Prepare popcorn
- Pop your corn (air-popped or stovetop).
- Place in a large mixing bowl, removing any unpopped kernels.
- Make the caramel
- In a medium saucepan over medium heat, melt butter.
- Stir in brown sugar, corn syrup, and salt.
- Bring to a gentle boil, stirring constantly.
- Let boil for 4–5 minutes without stirring.
- Finish the caramel
- Remove from heat and stir in baking soda and vanilla extract.
- The mixture will foam slightly—this makes the caramel light and crisp.
- Coat the popcorn
- Pour caramel over popcorn and stir gently to coat evenly.
- Bake for crunchiness
- Spread the coated popcorn on the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes for even coating.
- Cool & enjoy
- Let the caramel corn cool completely—it will crisp as it cools.
- Break into clusters and store in an airtight container.
✅ Tips:
- For extra flavor, add a pinch of cinnamon, nutmeg, or even a few chocolate drizzles after baking.
- Don’t skip baking—the oven step ensures the caramel sticks and the popcorn stays crunchy.
If you want, I can give a microwave version of caramel corn that’s done in under 10 minutes with minimal cleanup. Do you want that version too?
