Easiest Caramel Corn
This caramel corn is sweet, buttery, and perfectly crunchy. Made with simple ingredients and no candy thermometer required, it’s an easy and foolproof recipe you’ll love!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 20-40 minutes
- Yield: 10 cups 1x
- Category: Snack, Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Prepare the Popcorn:
- Pop your popcorn using your preferred method (air-popped, stovetop, or microwave). Remove any unpopped kernels.
- Spread the popcorn in a large, lightly greased mixing bowl or on a baking sheet lined with parchment paper.
- Make the Caramel Sauce:
- In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Let it boil for 4-5 minutes without stirring.
- Add Baking Soda and Vanilla:
- Remove the saucepan from heat and stir in the baking soda and vanilla extract. The mixture will foam slightly—this helps coat the popcorn evenly.
- Coat the Popcorn:
- Pour the hot caramel sauce over the popcorn. Use a spatula or wooden spoon to gently toss and coat the popcorn evenly.
- Bake (Optional for Crunchy Caramel Corn):
- Preheat the oven to 250°F (120°C). Spread the coated popcorn onto a large baking sheet.
- Bake for 30-40 minutes, stirring every 10 minutes to ensure even coating.
- Cool and Serve:
- Remove from the oven and let the caramel corn cool completely. Break apart any large clusters and serve.
Notes
- For a nutty variation, mix in 1 cup of peanuts or pecans before coating with caramel.
- Store caramel corn in an airtight container at room temperature for up to 1 week.
- Add a pinch of cinnamon or drizzle with melted chocolate for extra flavor.
Find it online: https://ukfinda.com/easiest-caramel-corn/