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