Description
Homemade Caramel Corn features air-popped popcorn coated in a rich, buttery caramel sauce made from scratch. This crunchy and sweet snack is perfect for parties, bake sales, or anytime you crave a nostalgic treat. With just six ingredients and simple stove-to-oven preparation, this recipe yields about 10 servings of irresistibly crunchy caramel-coated popcorn.
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 Oven 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 ease cleanup.
- Prepare the Popcorn: Place the air-popped popcorn into the largest bowl you have, or spread it evenly onto the prepared baking sheets. Both methods work fine for coating the popcorn later.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, light corn syrup, butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture begins to simmer. When you see bubbling around the edges, allow it to bubble without stirring for 4 minutes. If using a candy thermometer, the caramel should reach about 234–235°F (112–113°C).
- Add Baking Soda: Remove the caramel from heat and immediately stir in the baking soda. The mixture will bubble up and grow frothy as you stir—this is normal. Be careful as the caramel will be very hot.
- Coat the Popcorn: Pour the hot caramel over the popcorn. Using a large spoon or spatula, gently stir to coat all the popcorn evenly. Take your time during this step since the caramel begins to harden quickly. If your popcorn is in a bowl, transfer it onto the prepared baking sheets and spread it out evenly.
- Bake the Caramel Corn: Place the baking sheets in the oven and bake for 1 hour, stirring gently every 20 minutes to ensure even coating and prevent burning.
- Cool and Serve: Remove the caramel corn from the oven and allow it to cool on the baking sheets for at least 30 minutes. As it cools, the caramel will harden. Once it’s cool enough to handle, break apart any large clusters before serving.
- Store Properly: Store the cooled caramel corn in an airtight container to keep it fresh for up to 2 weeks.
Notes
- This recipe yields a rich, buttery caramel corn with a great crunchy texture.
- A candy thermometer is helpful but not required—you can monitor caramel color and bubbling as indicators.
- Feel free to add nuts like pecans or almonds for added flavor and texture.
- Double the recipe easily for larger batches suited for parties or bake sales.
- Store in a tightly sealed container to maintain freshness and crunch for up to two weeks.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 150
- Sugar: 14g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
