Caramel Corn
This easy, homemade Caramel Corn is a must-make recipe in my kitchen each and every Halloween season. Crunchy, sweet and completely irresistible!
Servings: 4 quarts
Ingredients
- 3/4 cup popcorn kernels, freshly popped
- 3/4 cup butter
- 1-1/2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Optional Add-Ins
- black licorice pieces, pretzels, candy corn, assorted nuts
Instructions
- Preheat oven to 250 F degrees. Place freshly popped corn in a large roasting pan and place in oven to keep warm while making caramel coating.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Allow to boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Remove popped corn from oven and carefully pour caramel mixture in a thin stream over popcorn, stirring to coat.
- Spray two large rimmed baking sheets with cooking spray. Divide coated popcorn between the two baking sheets and bake in the oven at 250 degrees F, stirring with a spatula every 15 minutes, for 20 to 30 minutes. Remove from oven and let cool completely before breaking into pieces. Keep it pure and simple or add any optional add-ins to make it festive.
- Store in an airtight container or two gallon sized zippered storage bags.
Notes
I use my air popper to pop the corn directly into my turkey roasting pan. If you don't have a turkey roasting pan you could use one of those disposable foil roasting pans from the grocery store or any oven safe pan large enough to hold a boat load of popcorn.
After popping corn, pick through it and remove any unpopped kernels.