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Easy Homemade Caramel Corn Recipe

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3.9 from 12 reviews

This Easy Homemade Caramel Corn recipe combines perfectly popped popcorn with a rich, buttery caramel coating made from butter, light brown sugar, vanilla extract, and baking soda. The sweet and salty flavors meld beautifully, making it an ideal snack or side dish for any occasion.

Ingredients

Popcorn

  • 10 Cups Popped Popcorn
  • Salt to taste

Caramel Sauce

  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Light Brown Sugar (packed)
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Baking Soda

Instructions

  1. Prepare the Popcorn: Pop 10 cups of popcorn using your preferred method—stovetop, air-popped, or microwave. Remove all un-popped kernels to avoid unpleasant bites.
  2. Salt the Popcorn: Season the freshly popped popcorn with salt to taste, balancing the sweetness of the caramel with a hint of saltiness.
  3. Melt Butter: In a medium saucepan over low to medium heat, melt 1 cup of sweet cream salted butter slowly to avoid browning or burning.
  4. Add Brown Sugar: Stir in 1 cup of packed light brown sugar until thoroughly combined with the melted butter, continuing to stir on low heat until the mixture is smooth and uniform.
  5. Bring Caramel to a Boil: Increase the heat to medium-low so the caramel mixture gently boils. When bubbles form on the surface, start a 4-minute timer, stirring no more during this time.
  6. Add Vanilla Extract: Remove the pan briefly from heat to add 2 teaspoons of vanilla extract, then stir it into the caramel mixture.
  7. Cook with Vanilla: Continue cooking the mixture for 1 more minute, stirring to blend the vanilla flavor evenly into the caramel.
  8. Add Baking Soda: Take the pan off the heat and stir in 1/2 teaspoon of baking soda. The caramel will foam and lighten in color, creating a lighter and smoother texture ideal for coating popcorn.
  9. Coat Popcorn: Drizzle the caramel mixture evenly over the popcorn in batches. Use a spoon to gently fold and coat all the kernels until fully covered with the caramel.
  10. Cool and Serve: Spread the coated popcorn on a cookie sheet lined with parchment paper, aluminum foil, or a silicone baking mat. Allow it to cool completely before serving. Store leftovers in an airtight container for up to a few days.

Notes

  • Use sweet cream salted butter for the best flavor; unsalted butter will require additional salt adjustment.
  • Remove all un-popped kernels to prevent choking hazards and ensure a pleasant eating experience.
  • The baking soda aerates the caramel, making the coating lighter and easier to eat.
  • This caramel corn tastes best freshly made but can be kept in an airtight container for up to 3 days.
  • For extra crunch, bake the coated popcorn at 250°F (120°C) for 45 minutes, stirring every 15 minutes (optional).

Find it online: https://cozyplatter.com/easy-homemade-caramel-corn-recipe/