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: 16
Calories: 214kcal
Ingredients
- 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
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.
Video
Notes
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.
Nutrition
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