Caramel Corn
A delightful and nostalgic treat, caramel corn combines the crunch of popcorn with warm, buttery caramel for a sweet snack that evokes cherished memories.
Ingredients
Popcorn Base
- 1 cup popcorn kernels Air-popped or stove-popped works best.
Caramel Sauce
- 1 cup sugar Regular granulated sugar.
- ½ cup unsalted butter Can substitute with vegan butter or coconut oil.
- ¼ cup light corn syrup Agave syrup or honey can be used as alternatives.
- ½ teaspoon salt Enhances flavor.
- ½ teaspoon baking soda Creates lightness in caramel.
- 1 teaspoon vanilla extract Adds flavor depth.
Instructions
Preparation
- Begin by measuring out all your ingredients. Pop the popcorn kernels using an air popper or by heating them in a pot on the stove with a lid. Once popped, set them aside in a large mixing bowl.
Cooking the Caramel
- In a saucepan, combine sugar, unsalted butter, light corn syrup, and salt. Heat on medium while stirring continuously until it boils. Let it boil for 4-5 minutes until it turns deep golden brown.
- Remove the saucepan from heat. Stir in baking soda and vanilla extract with caution as it will bubble up.
Mixing
- Pour the caramel over the popped popcorn in the mixing bowl. Use a spatula or wooden spoon to mix gently but thoroughly, ensuring every kernel is coated evenly.
Baking
- Spread the coated popcorn onto a prepared baking sheet lined with parchment paper. Preheat the oven to 250°F and bake for one hour, stirring every 15 minutes.
Cooling and Serving
- After baking, let the caramel corn cool completely on the baking sheet. Once cool, break apart large clusters and transfer to a serving bowl.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, consider refrigerating or freezing. To refresh softened caramel corn, bake at a low temperature for about 10 minutes.