Ingredients
Scale
For the Popcorn:
- ½ to ⅔ cup popcorn kernels (makes 12-15 cups popped)
- 2 tablespoons vegetable oil (if popping on stovetop)
For the Caramel Coating:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
Optional Add-Ins:
- 1½ to 2 cups roasted peanuts or pecans
- Additional sea salt for topping
Instructions
- Prep your workspace: Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats. Have all your ingredients measured and ready – once you start making caramel, things move quickly!
- Pop the corn: Pop your popcorn using your preferred method (air popper, stovetop, or microwave). You want about 12-15 cups of popped corn. Pour the popped corn into a very large roasting pan or mixing bowl, removing any unpopped kernels as you go. If using nuts, add them to the popcorn now and toss to combine.
- Make the caramel: In a medium-large, heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and salt. Place over medium heat and stir constantly until the butter melts and the sugar dissolves completely. This should take about 3-4 minutes.
- Bring to a boil: Once everything is melted and combined, stop stirring and let the mixture come to a boil. Allow it to boil without stirring for exactly 4-5 minutes. The mixture will bubble vigorously and darken slightly. If using a candy thermometer, it should reach about 250°F (hard-ball stage), but timing works well too.
- Remove from heat and add finishing touches: After the boiling time, immediately remove the pan from heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up dramatically when you add the baking soda – this is normal and expected! Stir until the foaming subsides and everything is well combined. Work quickly as the caramel begins to thicken as it cools.
- Coat the popcorn: Immediately pour the hot caramel over the popcorn in your large bowl or roasting pan. Using a large spoon or spatula, stir and fold the popcorn quickly but thoroughly, ensuring every piece gets coated with caramel. This step requires some elbow grease – keep mixing until the caramel is evenly distributed. The caramel will be very hot, so be careful not to touch it directly.
- Spread on baking sheets: Divide the caramel-coated popcorn between your two prepared baking sheets, spreading it out in an even layer. Don’t worry if some pieces clump together – you’ll break these apart later.
- Bake and stir: Place both baking sheets in the preheated oven. Bake for 45 minutes total, but every 15 minutes, remove the pans from the oven and use a large spatula to stir and redistribute the caramel corn. This stirring is crucial – it ensures even coating and helps the caramel corn bake uniformly. Return the pans to the oven after each stir, rotating their positions on the racks for even baking.
- Cool completely: After the full 45 minutes of baking, remove the pans from the oven and let the caramel corn cool completely on the baking sheets. As it cools, it will harden and become crispy. This usually takes 30-45 minutes at room temperature. Resist the urge to taste it while hot – the caramel retains heat for a long time and can burn your mouth!
- Break apart and store: Once completely cool and crispy, break the caramel corn into individual pieces or bite-sized clusters. Store in airtight containers or resealable bags. If gifting, package in decorative tins, jars, or cellophane bags tied with ribbon.
Notes
- Humidity affects results: Caramel corn is best made on dry days. High humidity can prevent the coating from getting perfectly crispy.
- Don’t skip the stirring: Stirring every 15 minutes during baking is essential for even coating and crispiness.
- Work quickly: Once the caramel is made, work fast to coat the popcorn before it hardens in the pan.
- Hot caramel warning: The caramel mixture is extremely hot and can cause serious burns. Keep children at a safe distance and work carefully.
- Baking soda reaction: The dramatic foaming when you add baking soda is normal – just stir it through quickly.
- Fresh popcorn is best: Use freshly popped corn for the best texture and flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (15 minutes caramel + 30 minutes baking)
- Category: Snack, Dessert, Candy
- Method: Stovetop & Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg