This caramel corn recipe is popcorn coated in a baked caramel. It is not caramel candy or kettle corn.
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Caramel Corn
- Total Time: 40 minutes
- Yield: 10 cups 1x
Description
Caramel Corn. From Alissa.
Ingredients
Scale
- 10 cups popped popcorn
- 1/2 cup (113g) butter
- 1 cup (200g) brown sugar
- 1/4 cup (60ml) corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Heat the oven to 250°F (120°C). Put the popcorn in a large roasting pan.
- Boil butter, brown sugar, syrup, and salt for 4 minutes. Off the heat, stir in soda and vanilla.
- Pour over the popcorn, stir, and bake 40 minutes, stirring twice. Cool on parchment.
Notes
The soda makes the caramel foam. Pour it while it is still foamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Popcorn
Unsalted, no unpopped kernels.
Bake
Low heat dries the coating so it stays crisp.
Stir
Twice in the oven so the bottom does not burn.
Peanuts
A cup stirred in before baking is welcome.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Microwave popcorn?
Yes, if it is plain.
Storage
Airtight, 4 days.
Humidity
It softens in a damp kitchen. A short rebake at 250°F crisps it.
Kettle corn
That is sugar in the popper. This is a caramel coat.