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Homemade Caramel Corn


Have you ever ever tried one thing so scrumptious you may barely stand it…and one thing that you just’re much more shocked that you just truly made. That is a type of recipes. Once you make this Homemade Caramel Corn, you’ll really feel such as you’ve died and gone to heaven.

This isn’t a recipe for popcorn that it is possible for you to to eat instantly as a result of it must bake with a purpose to develop into crispy. It additionally doesn’t require a sweet thermometer and is actually not fussy so far as caramel goes, which is superior. My kitchen was positively a little bit messy however actually, at any time when I bake or cook dinner my kitchen is just about a catastrophe.

Give this one a strive. Have it for a snack round Thanksgiving, package deal it up for Christmas present baggage, or hoard the whole batch for your self.


1 cup popcorn kernels unpopped

2 cups unsalted butter 2 sticks

½ cup mild corn syrup

2 cups packed mild brown sugar

1 tsp. kosher salt

½ tsp. baking soda

1½ tsp. vanilla extract


– Preheat the oven to 250° F. Line 2 baking sheets with parchment paper; put aside.

– Pop popcorn utilizing your most well-liked technique. Place the popped popcorn in 2-3 very giant bowls. (You will have sufficient room to toss the popped popcorn with the caramel sauce.)

– To make the caramel, soften the butter over medium warmth in a 2-quart saucepan. As soon as melted, stir within the corn syrup, brown sugar and salt. Improve the warmth to medium-high and produce the combination to a boil, stirring regularly.

– As soon as the combination reaches a boil, let it proceed to boil for an extra 5 minutes, with out stirring. Take away from the warmth and add within the baking soda and vanilla. (The combination will bubble fairly a bit.)

– Divide the caramel sauce between the popped popcorn evenly and toss to coat completely utilizing a rubber spatula, salad tongs, or giant spoons.

– Unfold the popcorn evenly onto the ready baking sheets. Clumps are fantastic and can unfold out throughout baking.

– Bake for 40-50 minutes, tossing and redistributing the caramel sauce each 10 minutes. Check a cooled piece of popcorn after 40 minutes. It needs to be crispy and if it’s not, return pans to the oven for an extra ten minutes of baking.

– Take away the baking sheets to a wire rack and permit popcorn to chill fully earlier than packaging. Retailer in hermetic containers.