Best Homemade Caramel Popcorn Recipe
Indulge in the ultimate sweet and salty treat with this Best Homemade Caramel Popcorn recipe! Whether you’re hosting a movie night, a holiday gathering, or just craving a sweet snack, this caramel popcorn is the perfect homemade delight. With its crunchy popcorn coated in a smooth, buttery caramel sauce, it’s sure to be a crowd-pleaser.
This caramel popcorn is the perfect balance of crunchy, buttery, and sweet. Each kernel is coated with a luscious homemade caramel sauce that hardens perfectly as it cools, giving you that irresistible, melt-in-your-mouth texture. The rich flavor of brown sugar, butter, and a hint of vanilla will keep you coming back for more.
Tools to Use:
- Large mixing bowl
- Saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula or spoon for stirring
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup light corn syrup (or honey for a slight twist)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
Instructions:
- Prepare the Popcorn:
- Pop the popcorn kernels in your popcorn maker, air popper, or on the stovetop. You need about 10 cups of popped popcorn. Spread the popcorn out on a large baking sheet lined with parchment paper or a silicone baking mat, removing any unpopped kernels.
- Make the Caramel Sauce:
- In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar, corn syrup, and salt. Stir well and bring the mixture to a boil, making sure to stir constantly to prevent burning.
- Once the mixture reaches a boil, stop stirring and let it cook for 4-5 minutes without stirring. It should bubble up slightly and thicken.
- Remove from heat and carefully stir in the vanilla extract and baking soda. The caramel will bubble up, so be cautious. Stir until fully combined.
- Coat the Popcorn:
- Pour the hot caramel sauce evenly over the popped popcorn. Use a spatula or spoon to gently stir the popcorn to coat every kernel with the caramel sauce. Be careful as the caramel will be hot.
- Bake the Caramel Popcorn:
- Preheat your oven to 250°F (120°C). Once the popcorn is well coated, transfer the baking sheet to the oven. Bake for 45 minutes, stirring every 15 minutes to ensure the caramel coats the popcorn evenly.
- After 45 minutes, remove the popcorn from the oven and let it cool for 5-10 minutes.
- Cool and Enjoy:
- Once cooled, break the popcorn into pieces and enjoy! You can store the caramel popcorn in an airtight container for up to a week.
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Best Homemade Caramel Popcorn Recipe
Indulge in the ultimate sweet and salty treat with this Best Homemade Caramel Popcorn recipe! Whether you’re hosting a movie night, a holiday gathering, or just craving a sweet snack, this caramel popcorn is the perfect homemade delight. With its crunchy popcorn coated in a smooth, buttery caramel sauce, it’s sure to be a crowd-pleaser.
Equipment
- Large mixing bowl
- Saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula or spoon for stirring
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1 cup packed brown sugar light or dark
- 1/4 cup light corn syrup or honey for a slight twist
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 cups popped popcorn about 1/2 cup unpopped kernels
Instructions
- Prepare the Popcorn:
- Pop the popcorn kernels in your popcorn maker, air popper, or on the stovetop. You need about 10 cups of popped popcorn. Spread the popcorn out on a large baking sheet lined with parchment paper or a silicone baking mat, removing any unpopped kernels.
- Make the Caramel Sauce:
- In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar, corn syrup, and salt. Stir well and bring the mixture to a boil, making sure to stir constantly to prevent burning.
- Once the mixture reaches a boil, stop stirring and let it cook for 4-5 minutes without stirring. It should bubble up slightly and thicken.
- Remove from heat and carefully stir in the vanilla extract and baking soda. The caramel will bubble up, so be cautious. Stir until fully combined.
- Coat the Popcorn:
- Pour the hot caramel sauce evenly over the popped popcorn. Use a spatula or spoon to gently stir the popcorn to coat every kernel with the caramel sauce. Be careful as the caramel will be hot.
- Bake the Caramel Popcorn:
- Preheat your oven to 250°F (120°C). Once the popcorn is well coated, transfer the baking sheet to the oven. Bake for 45 minutes, stirring every 15 minutes to ensure the caramel coats the popcorn evenly.
- After 45 minutes, remove the popcorn from the oven and let it cool for 5-10 minutes.
- Cool and Enjoy:
- Once cooled, break the popcorn into pieces and enjoy! You can store the caramel popcorn in an airtight container for up to a week.
