Homemade Caramel Corn
Indulge in the perfect blend of sweet and salty with this homemade caramel corn recipe. It’s a delightful treat that’s easy to make and perfect for any occasion. The rich caramel coating and the optional addition of roasted peanuts elevate this popcorn to a whole new level. Whether you’re hosting a movie night or looking for a delicious snack, this caramel corn won’t disappoint.
Ingredients:
- 1/2 cup unpopped popcorn
- 2 tbsp canola oil
- 1 cup brown sugar (packed)
- 1/4 cup light corn syrup
- 2 tsp molasses
- 1/2 cup butter
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp vanilla bean paste
- Optional: 1 cup roasted peanuts
Directions:
1. Preparation:
- Preheat your oven to 250 degrees Fahrenheit.
- Generously spray or butter one rimmed baking sheet and set it aside.
2. Popping the Popcorn:
- In a large dutch oven or stock pot with a lid, add the oil and popcorn kernels.
- Coat the kernels with oil and turn on the heat to medium.
- Once the first kernel pops (about 2-3 minutes after turning the heat on), place the lid on.
- When the popping slows down to one kernel every few seconds, remove the pot from the heat.
- Pour the popcorn into a large mixing bowl, ensuring you have extra room to stir.
3. Making the Caramel Sauce:
- In a small saucepan over medium heat, whisk together the brown sugar, corn syrup, molasses, butter, and salt.
- Bring the mixture to a simmer (or a slow boil), stirring often. The mixture will be ready when it reads 250 degrees Fahrenheit on a candy thermometer (this will take 5 to 6 minutes).
- Remove from heat and whisk in the vanilla and baking soda.
4. Coating the Popcorn:
- Pour the caramel mixture over the popcorn and gently mix until all of the popcorn is coated. Stir in peanuts if desired.
- Pour the coated popcorn onto the prepared baking sheet, spreading it out evenly.
5. Baking:
- Place the baking sheet in the oven and bake for 1 hour, stirring every 20 minutes.
- Remove from the oven and let the pan cool on a wire rack for 25 minutes.
- Once cooled, break the caramel corn into chunks.
6. Serving and Storing:
- Serve immediately or store in an airtight container for up to one week.
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Calories: 200 kcal per serving
- Servings: 8 servings
Enjoy your homemade caramel corn as a delicious snack that’s perfect for sharing or indulging on your own!
Homemade Caramel Corn
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
Indulge in the irresistible combination of sweet and crunchy with this Homemade Caramel Corn recipe. Perfect for movie nights, game days, or any occasion where you want to treat yourself and your loved ones to a delightful snack, this caramel corn is both easy to make and incredibly satisfying. The rich caramel coating brings a luscious sweetness that perfectly complements the light, airy popcorn, creating a treat that is hard to resist.
What’s more, this recipe offers a delightful versatility. You can add roasted peanuts for an extra crunch and a hint of savory flavor, or mix in other nuts or toppings of your choice. Whether you’re making this for a cozy night in, a festive party, or as a homemade gift, this caramel corn is sure to be a hit. Enjoy the delicious aroma filling your kitchen as you bake, and savor every bite of this classic sweet treat.
Ingredients
1/2 cup unpopped popcorn
2 tbsp canola oil
1 cup brown sugar – packed
1/4 cup light corn syrup
2 tsp molasses
1/2 cup butter
1/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla bean paste
Optional: 1 cup roasted peanuts
Instructions
Preheat oven to 250 degrees. Generously spray or butter one rimmed baking sheet, set aside.
In a cold large dutch oven or stock pot with a lid, add oil and popcorn kernels. Coat kernels with oil and turn on heat to medium. Once the first kernel pops (around 2-3 minutes after turning the heat on), place the lid on. Once the kernels have popped and you only hear one every few seconds, remove the pot from the heat. Pour the popcorn into a large mixing bowl (you want extra room to stir).
In a small saucepan over medium heat, whisk together the brown sugar, corn syrup, molasses, butter, and salt. Bring to a simmer (or a slow boil), stirring often. You’ll know the mixture is ready when it reads 250 degrees on a candy thermometer (it will take 5 to 6 minutes).
Remove from heat, whisk in the vanilla and baking soda. Pour the mixture over the popcorn and gently mix until all of the popcorn is coated (stir in peanuts if desired). Pour the coated popcorn onto the prepared baking sheet, spreading it out evenly.
Place in oven and bake for 1 hour, stirring every 20 minutes. Remove from oven, let pan cool on a wire rack for 25 minutes. When caramel corn has cooled, break up into chunks. Serve or store for up to one week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 200 kcal