The best caramel popcorn recipe - you’ll be thankful it’s easy to make because it disappears fast and leaves everyone asking for more!
- 1 cup popping corn
- 1 cup butter
- 2 cups brown sugar
- ½ cup white corn syrup
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
Pop the popping corn kernels and set aside in a large bowl(s). (It’s a lot of popcorn, so this may need to be done in batches depending what you use to pop the corn).
Combine brown sugar, white corn syrup, butter, and salt in a saucepan over medium heat. Bring to a boil and don’t stir for 5 minutes.
Remove from heat and stir in baking soda until it foams up significantly.
Add vanilla and stir.
Pour the mixture over the popped corn in the large bowl and stir to combine until evenly coated.
Spread on two cookie sheets.
Bake at 225 degrees for 36 minutes.
Stir the popcorn every 12 minutes during baking time. Remove popcorn from the oven and let cool. Break up and store in ziplocs or airtight containers.
Calories: 384kcal | Carbohydrates: 57g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 481mg | Potassium: 68mg | Fiber: 1g | Sugar: 56g | Vitamin A: 567IU | Calcium: 44mg | Iron: 1mg