Description
This Homemade Caramel Corn recipe features crunchy air-popped popcorn coated in a rich, buttery caramel sauce made from scratch using just six ingredients. The caramel is cooked on the stovetop to the perfect temperature, then baked onto the popcorn for a sweet, crunchy treat that’s perfect for parties, bake sales, or anytime snacking. This recipe yields about 10 to 11 cups of irresistibly sweet and crunchy caramel corn that stays fresh for up to two weeks when stored properly.
Ingredients
Scale
Popcorn
- 10–11 cups (about 70–75g) air-popped popcorn
Caramel Sauce
- 1 cup (200g) packed light brown sugar
- 1/4 cup (80g) light corn syrup
- 1/2 cup (113g) unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
- Prepare Popcorn: Place the air-popped popcorn into the largest bowl you have or spread it out on the prepared baking sheets. Either method works fine for coating later.
- Make Caramel Sauce: In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture comes to a simmer. Once it begins bubbling around the edges, stop stirring and let it bubble for 4 minutes. If you have a candy thermometer, aim for 234–235°F (112–113°C) to ensure proper caramelization.
- Add Baking Soda: Remove the caramel sauce from heat and quickly stir in the baking soda. The mixture will bubble up and become frothy as it increases in volume – this is normal but be cautious as it’s very hot.
- Coat the Popcorn: Pour the hot caramel sauce over the popcorn. Using a large spoon or spatula, gently stir and fold the popcorn repeatedly until it is evenly coated. Work carefully and patiently as the caramel will start to harden during this process. If not already done, spread the coated popcorn evenly on the prepared baking sheets.
- Bake the Caramel Corn: Bake in the preheated oven for 1 hour, stirring gently every 20 minutes to ensure all popcorn pieces are evenly coated and to prevent burning.
- Cool and Store: Remove from oven and allow the caramel corn to cool completely on the baking sheets for at least 30 minutes. The caramel will harden as it cools. Once cool enough to handle, break apart any large clusters. Store the caramel corn in an airtight container to keep it fresh for up to 2 weeks.
Notes
- This recipe creates a deep, buttery caramel flavor with a light crunch. The candy thermometer is helpful but not necessary if you carefully watch the caramel bubbling time.
- You can easily double this recipe for larger batches, perfect for parties or bake sales.
- For variation, try adding nuts like pecans or almonds before baking, or sprinkle with sea salt after baking for salted caramel corn.
- Ensure gentle stirring during baking to avoid burnt spots and maintain texture.
- Store in an airtight container to keep popcorn fresh and crunchy up to two weeks.
Nutrition
- Serving Size: 1 cup (approx. 15g)
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
