This easy, homemade Caramel Corn is a must-make recipe in my kitchen each and every Halloween season. Crunchy, sweet and completely irresistible!
- ¾ cup popcorn kernels freshly popped
- ¾ cup butter
- 1 ½ cups brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- black licorice pieces, pretzels, candy corn, assorted nuts
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.
Makes approximately 4 quarts.
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.
Serving: 1cup | Calories: 214kcal | Carbohydrates: 34g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 268mg | Potassium: 52mg | Fiber: 1g | Sugar: 28g | Vitamin A: 266IU | Calcium: 22mg | Iron: 1mg