Easy Caramel Popcorn
Transform your snack game with this irresistibly **Easy Caramel Popcorn**, a perfect balance of sweet, buttery caramel and crispy popcorn goodness. Made with simple pantry staples like light brown sugar, corn syrup, and a touch of vanilla, this crowd-pleasing treat comes together in just 15 minutes of prep and bakes to golden perfection. The stovetop popping ensures every kernel is light and fluffy, while the silky caramel sauce, enriched with butter and a hint of baking soda for that perfect texture, blankets each piece for a satisfying crunch. Ideal for movie nights, parties, or edible gifts, this homemade caramel popcorn recipe is easy to follow and delivers snack-worthy results you'll crave. Plus, it stays fresh for up to a week in an airtight container—if it lasts that long!
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Ingredients
- 0.5 cup unpopped popcorn kernels
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup light corn syrup
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon baking soda
- 2 tablespoons vegetable oil
Directions
Step 1
Heat a large, deep pot over medium heat and add the vegetable oil. Place 2-3 popcorn kernels in the pot and cover with the lid.
Step 2
Once the kernels pop, add the remaining popcorn kernels and cover the pot again. Shake the pot gently as the kernels pop, ensuring even cooking. When popping slows to 2-3 seconds between pops, remove the pot from heat and transfer the popped popcorn to a large mixing bowl. Discard unpopped kernels.
Step 3
Preheat the oven to 250°F (120°C), and line a large baking sheet with parchment paper.
Step 4
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a gentle boil, stirring frequently, and let it simmer for 5 minutes without stirring further.
Step 5
Remove the saucepan from heat and quickly mix in the vanilla extract and baking soda. The mixture will bubble up slightly; stir until smooth.
Step 6
Pour the caramel sauce evenly over the popcorn in the bowl. Use a spatula to gently toss the popcorn, ensuring it is fully coated in caramel.
Step 7
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even coating and to prevent sticking.
Step 8
Remove the caramel popcorn from the oven and let it cool completely on the baking sheet. Once cooled, break it into clusters and serve or store in an airtight container for up to one week.
Nutrition Facts
| Serving size | 468.8 grams (468.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2010 |
| Total Fat 79.30g | 102% |
| Saturated Fat 32.50g | 163% |
| Polyunsaturated Fat 16.80g | |
| Cholesterol 124mg | 41% |
| Sodium 980mg | 43% |
| Total Carbohydrate 333.50g | 121% |
| Dietary Fiber 15.60g | 56% |
| Total Sugars 245.70g | |
| Protein 13.60g | 27% |
| Vitamin D 0IU | 0% |
| Calcium 146mg | 11% |
| Iron 4mg | 21% |
| Potassium 595mg | 13% |
Source of Calories