Caramel Corn

Caramel corn is the ultimate sweet and crunchy snack, featuring popped corn coated in a luscious layer of rich, buttery caramel. It's the perfect blend of savory and sweet, offering a delightful treat that's hard to resist.

Caramel Corn
Servings 16 servings (8 cups)
Author Joshua Snyder
Prep time
15 Min
Cook time
1 Hour
Total time
1 H & 15 M

Caramel Corn

Caramel corn is the ultimate sweet and crunchy snack, featuring popped corn coated in a luscious layer of rich, buttery caramel. It’s the perfect blend of savory and sweet, offering a delightful treat that’s hard to resist.

Ingredients

  • 12 cups popcorn, popped
  • 3/4 cup butter
  • 2 cups brown sugar, packed
  • 1/4 cup corn syrup
  • 2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Sea salt

Instructions

Notes

Once you start making the caramel sauce, everything comes together quickly so have all the ingredients and baking pans ready.


To make the popcorn you can use plain microwave popcorn, air-popper, or stove-top (oil) method.  You will need around 12 cups popped.  About the size of a normal bag of microwave popcorn.   

Nutrition Facts

Calories

229.48

Fat (grams)

9.01 g

Sat. Fat (grams)

5.52 g

Carbs (grams)

37.63 g

Fiber (grams)

1.2 g

Net carbs

36.43 g

Sugar (grams)

30.9 g

Protein (grams)

1.19 g

Sodium (milligrams)

160.69 mg

Cholesterol (grams)

22.88 mg

Directions

1. Arrange two oven racks in the top and bottom third of the oven and preheat the oven to 225 degrees.  

2. Make the popcorn using whichever method you like.  Place the popcorn in an extra-large soup pot or Dutch oven.

3. In a small bowl, combine the baking soda and cream of tartar.

4. Make the caramel sauce.  Melt the butter in a heavy-lidded saucepan over medium-low heat. 

5. Mix in the brown sugar and corn syrup until completely moistened.

6. Increase the heat to medium and bring the mixture to a slow boil.

7. Once boiling, reduce heat to medium-low and cover the saucepan for 1 minute. 

8. Remove lid and let simmer for an additional 2-3 minutes or until the caramel reaches 250 degrees.  Do not stir.

9. Take pan off the heat and add the vanilla and baking soda mixture to the boiling sugar mixture. Stir quickly to combine.

10. The sugar mixture will bubble up violently. Continue stirring until the color changes from a dark brown to a light golden brown.

11. Pour the caramel sauce over the popcorn.  

12. Quickly stir the popcorn and caramel until all pieces are coated. 

13. Transfer the popcorn to 2 baking sheets or an extra-large roasting pan.  Spread evenly into a single layer.

14. Bake for 20 minutes. 

15. Remove from oven and break up any clumps. 

16. Bake for another 20 minutes.  Then remove from oven to cool.

17. Break up remaining clumps and sprinkle with sea salt.

18. Let the popcorn cool completely for around 30 minutes.  Serve immediately or store in an airtight container for up to a week.