Caramel Corn Recipe
Caramel Corn is a sweet and buttery snack with a crunchy caramel coating that’s perfect for any occasion.
Servings: 8 servings
Cost: $3.21
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
- Large bowl ceramic
Ingredients
- Cooking spray
- 10 cups plain popped popcorn see note 1
- 8 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1 cup light brown sugar firmly packed
- 1/4 teaspoon salt see note 2
- 1/8 teaspoon cream of tartar optional, see note 3
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Line a large cookie sheet (15x21-inch) or two standard sheets with parchment paper or silicone baking mats. Preheat oven to 225°F. Spray a large, non-metal mixing bowl with nonstick spray. (Avoid metal bowls as they can give the popcorn a metallic taste.) Sift baking soda to prevent clumps.
- Pop the popcorn and remove any unpopped kernels. Measure 10 cups and transfer to the greased bowl.
- In a medium saucepan, combine butter (cut into tablespoon-sized pieces), corn syrup, brown sugar, cream of tartar, and salt. Stir over medium heat until the butter melts and the mixture is smooth. Bring to a full rolling boil, then stop stirring. Let the mixture boil for 5 minutes or until it reaches 235°F on a candy thermometer.
- Remove from heat and stir in baking soda and vanilla extract until combined. The mixture will foam up. Quickly pour it over the popcorn and toss with a spatula, stirring for about 2 minutes until evenly coated.
- Spread the coated popcorn in a single layer on the prepared cookie sheet(s). Bake for 45 minutes, stirring every 15 minutes. If using two sheets, rotate them between racks.
- Remove from the oven and let the popcorn cool completely at room temperature for about 1 hour. The caramel will harden as it cools. Break into clusters and enjoy!
Video
Notes
Note 1: Use pre-popped popcorn for convenience. Otherwise, pop plain kernels yourself using a stovetop, popcorn machine, or plain (unbuttered and unsalted or lightly salted) packets.
Note 2: If your popcorn is already salted, reduce or omit the added salt.
Note 3: Cream of tartar helps prevent crystallization in the caramel. It’s optional but recommended for a smoother caramel.
Storage: To store Caramel Corn, place in an airtight container. I like using Mason jars or Weck® mold jars. Keep the container in a cool dry place for up to a week.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 158mg | Potassium: 94mg | Fiber: 2g | Sugar: 35g | Vitamin A: 396IU | Calcium: 29mg | Iron: 1mg