Delectably Easy Caramel Corn
Careful, it’s addicting.
As a kid, homemade popcorn was a prized movie-night snack for me and my two sisters.
We’d pull out the biggest mixing bowl we could find in the cupboards along with the air-popper and bag of corn. It took us twenty to thirty minutes to fill up our bowl with freshly popped corn and then drizzle butter all over it. And of course, we added a few shakes of salt for good measure.
Then the three of us would sit legs crossed, huddled around the massive metal bowl, and chomp away while watching whatever Disney movie Mom and Dad picked out for us all. Does anyone remember The Apple Dumpling Gang?
Popcorn holds good memories for me.
In my twenties, I was fortunate enough to work for an amazing lady who ran her own popcorn shop. She made all kinds — candied coated flavors and colors, cheesy combinations, spicy recipes, even chocolate-coated blends for the holidays.
Many years later I’ve perfected my own caramel corn recipe that’s easy and delicious — and a staple around this house.
Total Time: 1 hour & 5 minutes
Preparation Time: 15 minutes
Cooking & Baking Time: 50 minutes
Baking Temperature: 250’F
Yield: I’ve doubled this recipe using two full-sheet pans baking at the same time with delicious results.
- Cooking spray
- 4 Quarts popped popcorn
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Spray full-sheet cake pan or shallow roasting pan with cooking spray. Add popcorn and bake in the oven while preparing caramel.
- Mix brown sugar, corn syrup, butter, and salt in a saucepan. Stir constantly and bring to a boil over medium heat.
- Boil for 5 minutes without stirring, then remove from heat. Stir in baking soda and vanilla; stir vigorously. This is when the caramel becomes fluffy-looking.
- Pull your pan from the oven and pour the caramel mixture over the warm popcorn. Stir with a rubber spatula to coat evenly.
- Bake for 45 minutes, stirring every 15 minutes to continue coating popcorn.
- Remove from oven and break apart with a rubber spatula as caramel corn cools.
- Store in an airtight container.
Now pull up that movie on Netflix or Amazon and serve your caramel corn in a bowl of your choosing — small or massively large is up to you. It’s also your choice whether or not to share.*
*But sharing is in true Fat & Sassy fashion 😉