Flop Proof Caramel Corn

Elevate your snack game with this Flop Proof Caramel Corn recipe, a crowd-pleasing treat that's irresistibly crunchy and perfectly sweet! Made with freshly popped popcorn and coated in a luscious homemade caramel sauce, this easy-to-follow recipe guarantees evenly coated, golden-brown kernels every time. Featuring pantry staples like brown sugar, butter, and a touch of vanilla, the caramel is perfectly balanced with just a hint of salt. The secret to achieving that signature crunch? Slow baking at a low temperature, stirring every 15 minutes for even caramelization. Perfect for holiday gifts, movie nights, or indulging your sweet tooth, this homemade caramel corn stays fresh in an airtight container for up to a week—though it rarely lasts that long!

Nutriscore Rating: 29/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

Ingredients

• 12 cups Popped popcorn
• 1 cup Unsalted butter
• 2 cups Brown sugar
• 0.5 cup Light corn syrup
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking soda
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or a silicone baking mat.

Step 2

Place the popped popcorn in a very large mixing bowl set aside. Ensure to remove any unpopped kernels.

Step 3

In a medium saucepan, combine the unsalted butter, brown sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to boil.

Step 4

Let the mixture boil without stirring for 5 minutes to achieve the right consistency for the caramel.

Step 5

Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam up, which is normal.

Step 6

Carefully pour the caramel mixture over the popcorn. Use a silicone spatula or wooden spoon to gently toss and coat the popcorn evenly with the caramel.

Step 7

Spread the caramel-coated popcorn onto the prepared baking sheets in an even layer.

Step 8

Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.

Step 9

After an hour, remove the caramel corn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools.

Step 10

Once cooled, break apart any large clumps of caramel corn and store in an airtight container for up to a week.

Nutrition Facts

Serving size	627.5 grams (627.5g)

Amount per serving	% Daily Value*
Calories	2637

Total Fat 109.70g	141%
Saturated Fat 57.70g	289%
Polyunsaturated Fat NaNg
Cholesterol 248mg	83%
Sodium 1931mg	84%
Total Carbohydrate 438.70g	160%
Dietary Fiber 12.00g	43%
Total Sugars 370.60g
Protein 11.10g	22%

Vitamin D 0IU	0%
Calcium 269mg	21%
Iron 5mg	27%
Potassium 672mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 1.6%

Carbs: 63.0%