Caramel Corn
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
4.58 out of 5 stars
(7)
Ingredients
12 servings
- 10 cups popped popcorn*
- 1/2 cup butter
- 1 cup brown sugar, (packed)
- 1/4 cup light corn syrup
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- Flaky sea salt, (for sprinkling on popcorn, optional)
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Preparation
Step 1
Preheat the oven to 250 degrees F. Line 2 large baking sheets with parchment paper or Silpat baking mats. You can place the popped popcorn on the baking sheets and put them In the oven while you make the caramel so the popcorn Is warm. Warm popcorn will make it easier to coat the popcorn In caramel.
Step 2
In a medium saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and salt; and stir until smooth. Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, let it boil for 4 minutes without stirring.
Step 3
Remove immediately from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up.
Step 4
Transfer the warm popcorn into a very large bowl or 2 bowls. Pour the hot caramel over the popped corn. Use a spatula to gently stir until the popcorn is well coated.
Step 5
Transfer the popcorn back to the prepared baking sheets, making sure the popcorn is in an even layer.
Step 6
Bake for 45 minutes, stirring every 15 minutes, to make sure the caramel is evenly coating all the popcorn.
Step 7
Remove from the oven and sprinkle with sea salt, if desired. Let the popcorn cool on the baking sheets. Enjoy!
Step 8
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