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Yields:
8
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Making from-scratch caramel corn couldn't be easier—and makes the best food gift for friends and family. You start with popped popcorn and then make a simple caramel sauce by boiling butter, brown sugar, and corn syrup for a few minutes in a small saucepan. Pour that over the popcorn and toss until combined, then bake! Baking at a low temperature for about an hour is key to caramel corn with that irresistible crunch.
Want to change it up? Add a splash of bourbon once the caramel comes off the heat or stir in a dash of cayenne or paprika for some kick.
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Ingredients
- 6 cups
popped popcorn
- 1/2 cup
(1 stick) butter
- 1 cup
light brown sugar
- 1/4 cup
light corn syrup
- 1 tsp.
kosher salt
- 1/4 tsp.
baking soda
- 1 tsp.
pure vanilla extract
Pinch flaky sea salt
Directions
- Step 1Preheat oven to 250º. Line a rimmed baking sheet with aluminum foil.
- Step 2Add popcorn to a large bowl and set aside.
- Step 3Melt butter in a large pot over medium-high heat. Add brown sugar and corn syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce heat to low and simmer 5 minutes. Whisk in salt, baking soda, and vanilla.
- Step 4Pour caramel sauce over popcorn and toss until evenly coated.
- Step 5Spread mixture onto prepared baking sheet in an even layer. Sprinkle with flaky sea salt.
- Step 6Bake, stirring every 15 minutes, until popcorn is a deep golden color, about 1 hour.
- Step 7Remove baking sheet from oven and let cool to room temperature. Break up caramel corn with your hands or a wooden spoon. Store in an airtight container for up to 1 week.
Caramel corn will keep in a resealable container at room temperature for up to 1 week.
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