Homemade Caramel Corn (Printable Recipe)
Sweet, buttery caramel corn with a light crunch, easy to make and perfect for snacking or gifting.
# Ingredients You'll Need:
→ Popcorn Base
01 -
1/4 cup vegetable oil
02 -
2/3 cup popcorn kernels
→ Caramel Sauce
03 -
1/2 cup unsalted butter (1 stick)
04 -
1 cup light brown sugar
05 -
1/4 cup light corn syrup
06 -
1/4 cup pure maple syrup
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
# Steps to Follow:
01 -
Heat vegetable oil in a very large pot over medium-high heat. Add popcorn kernels and cover with tight-fitting lid. When popping begins, shake pan gently to keep kernels moving. Remove from heat when popping slows to 2-3 seconds apart.
02 -
Transfer popped corn to large bowl, leaving any unpopped kernels behind. Set aside while preparing caramel sauce.
03 -
In medium saucepan over medium heat, melt butter. Add brown sugar, corn syrup, maple syrup, and salt. Stir until sugar completely dissolves.
04 -
Bring mixture to a boil and cook for 5 minutes over medium heat, stirring occasionally to prevent burning.
05 -
Remove pan from heat and immediately add baking soda. Stir well as mixture becomes foamy and aerated.
06 -
Carefully pour hot caramel over popcorn in three separate additions, stirring thoroughly after each addition to ensure even coating.
07 -
Spread caramel-coated popcorn into even layers on parchment-lined baking sheets.
08 -
Bake at 200°F for 1 hour. Allow to cool completely on baking sheets until caramel crisps up before serving or storing.
# Extra Tips:
01 -
No candy thermometer required for this simplified caramel method
02 -
Baking soda creates air bubbles that prevent rock-hard caramel texture
03 -
Pour caramel in three additions for more even distribution
04 -
Complete cooling is essential for proper caramel texture
05 -
Can substitute with 16 cups plain microwave or air-popped popcorn