gimmesomeoven4.8
Caramel Corn
This easy homemade caramel corn is perfectly crisp, salty-sweet, and made with simple pantry staples — no candy thermometer required!
⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Prep the popcorn. Heat oven to 250°F. Line a large baking sheet (or two) with parchment paper. Spread the popped popcorn out in an even layer and remove any unpopped kernels.
popped popcorn (about ½ cup unpopped kernels) (plain and unsalted)10 cups(2 sticks) unsalted butter1 cup
2
Make the caramel. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir until combined, then bring the mixture to a gentle simmer. Once bubbling, cook without stirring for 4–⏱️ 5 minutes until the caramel is smooth and slightly thickened.
3
Finish the caramel. Remove from heat and immediately stir in the vanilla and baking soda. (The mixture will foam up — this is normal and helps create crisp caramel corn!)
4
Coat the popcorn. Quickly pour the caramel evenly over the popcorn. Use a silicone spatula to gently toss until as evenly coated as possible.
5
Bake low and slow. Transfer the popcorn to the oven and bake for ⏱️ 45 minutes, stirring every ⏱️ 15 minutes to help it crisp and coat evenly.
6
Cool and break apart. Remove from the oven and sprinkle with flaky sea salt if you’d like. Let the caramel corn cool completely, then break into pieces.
7
Serve or store. Enjoy right away or store in an airtight container for up to 1–2 weeks.
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