Homemade Caramel Corn

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The homemade caramel corn is the last snack of cinema! This recipe is sweet, savory, crunchy and makes a huge lot – perfect for sharing with friends and neighbors or a party.

Close up of caramel corn that piled up in a white bowl.

Do you say “Care-Uh-Mel” or “Mull di Car”? When I speak, I always say “mull-mull” -But sometimes we pronounce it in the most elaborate way when I read it in my head.

And considering that this website is my full -time work, I spend a lot of time thinking about caramel. Whether it’s salted caramel sauce, salty caramel brownies or caramel caramel of pecan caramel, I certainly think of caramel more than most people.

And we cannot forget the last snack of cinema: Caramel Corn.

Close -Up image of the homemade caramel caramel widespread on a pan.

Corn caramello in classic homemade

I love caramel corn and I’m not really demanding. I will eat a box of Cracker Jack, a popcorn Garrett bag when I am in Chicago, also the stuff you get in the large round boxes in Christmastime.

But there is really something special in homemade caramel corn. And yes, ok, it takes some time to do, but the good news is that it makes a huge lot, so there is a lot to go around.

This recipe is quite simple and produces caramel corn which is the right balance of dessert, salty and buttery. It also has that perfect crew you want from the caramel coating.

By handing up several pieces of caramel corn from a bowl.

Why do you cook at caramel corn?

Like many recipes of homemade caramelized corn, this is produced in two phases: cover the popcorn in a homemade caramel sauce, then cook it at the bottom and slow in the oven.

If you are wondering why you have to worry about cooking it, the answer is simple: the cooking of caramel corn helps to set the caramel sauce, making it crispy and less sticky.

Yes, he adds 45 minutes more on the recipe, but I promise it is worth it.

Wooden spoon that collects homemade caramel cars from a pan.

How to prepare this homemade caramel corn

If you’ve never made caramel corn at home, don’t stress yourself. I know that making your caramel sauce frightened, but I will make it easy for you.

Ingredients you need

To create this classic popcorn caramel, you will need:

2 microwave popcorn bags, burst
2 teaspoons of pure vanilla extract
½ teaspoon of sodium bicarbonate
2 cups of light brown sugar slightly packaged
1 cup of non -salted butter
½ cup of light corn syrup
½ teaspoon of sea salt

Ingredients for caramelized corn arranged on a work surface.

I like to use normal butter microwave popcorn popcorn for this recipe. If you want to use Popcorn Popped or feeding, you will have to break out about 2/3 cup of popcorn grains.

Sodium bicarbonate might seem like a strange ingredient to be added to the caramel sauce, but I promise it is necessary here. Don’t jump it!

The addition of sodium bicarbonate helps caramel ventilation in order to obtain a nice crunchy crunchy in the last caramel corn, rather than a hard consistency and too rubbery.

If you are without brown sugar, instead prepare a simple substitute for brown sugar to be used in this recipe. If your brown sugar has hardened in the pantry, take a look at my tips to soften the brown sugar and save a trip to the shop.

Make this recipe

Before starting to prepare the caramel sauce for the popcorn, go ahead and row two large pans with sheet metal with parchment paper.

Lightly spray a very large bowl with non -stick spray and add the popcorn burst.

I recommend removing any kernels not afraid of popcorn now, otherwise it will be much more difficult to bring them out once the caramel added. And nobody wants to break a tooth on one while eating corn caramel finished!

If you do not have a bowl large enough to hold back all the popcorn and mix the caramel, instead try to use a paper grocery bag (slightly sprayed with non -stick spray).

Finally, it measures both vanilla and sodium bicarbonate and set them aside. You will have to be able to grasp them quickly once the caramel is almost finished.

Wooden spoon, mixing hot caramel in a saucepan.

To prepare the sauce, add the brown sugar, butter, corn syrup and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly.

As soon as the mixture comes to a constant boil, set a timer for 5 minutes. Continue to boil for the 5 minutes, still stirring constantly.

Wooden spoon, mixing vanilla and baking soda in caramel sauce.

Once the 5 minutes are finished, remove the pan from the heat and immediately add the vanilla and baking soda, mixing vigorously to combine. The caramel stands for bubbles and sibilo when adding these ingredients, then make sure you’re back a little.

Pour the hot caramel to the popcorn immediately. Mix carefully to cover the popcorn evenly with caramel, then divide it between the prepared pans.

The caramel sauce and popcorn are mixed together in a large bowl.

Distribute the popcorn in uniform layers on the pans in the best possible way. Some of these will still move together – that’s fine.

Cook at 200 ° F for 45 minutes, mixing every 15 minutes.

Let the caramel popcorn cools on the sheets, breaking any large lumps while cooling. Keep in an airtight container at room temperature for a maximum of a week.

Caramel corn cooked on a circled sheet metal tray.

Replacements and variations in a recipe

I like to use the classic microwave popcorn with butter for this recipe. If you want to use Popcorn and Popcorn with a popicco, you will have to break out the cup beans. If you leave the popcorn not salty, the salt increases in the caramel recipe.

The honey works well in caramel sauce instead of corn syrup and adds a little different flavor to caramel corn.

For a richer flavor, try using dark cane sugar instead of light cane sugar or exchanges fine sea salt with an flavored salt, as my friend Megan does in her smoked salty caramel corn.

For further crunch, you can add up to 1 cup of dry roasted peanuts (or your personal favorite nuts) to the popcorn before adding the caramel sauce.

Other mix-in, like M&M, are also fun. But wait to add everything that can melt, like chocolate, until the caramel corn has cooled.

Caramel corn in white bowls set on a work surface.

Preheat the oven to 200 ° F. Rip two large sheets of pan with parchment paper. Set aside.
Lightly spray a very large bowl with non -stick kitchen spray. Add the popcorn burst. Set aside.
Measure the vanilla and baking soda and set aside.
In a large saucepan, add the brown sugar, butter, corn syrup and salt. Bring to a boil over medium-high heat, stirring constantly with a silicone spatula or a wooden spoon. As soon as the mixture is constantly boiling, set a timer for 5 minutes. Continue boiling, stirring constantly.
When the timer turns off, remove the pan from the heat and immediately add the vanilla and baking soda and mix vigorously to combine. The mixture boils and hisslo when adding these ingredients, then stay a little back.
Pour the hot caramel to the popcorn immediately and mix carefully to cover the popcorn with the caramel. Once the popcorn is well coated, divide it between the two prepared sheets, spreading in a uniform layer. Some of the popcorn group together – okay. Just spread it in the best possible way.
Bake in a preheated oven for 45 minutes, mixing every 15 minutes.
Leave the caramel corn to cool on the sheets, breaking any large lumps while cooling.
Keep in an airtight container at room temperature for a maximum of a week.

I like to use the classic microwave popcorn with butter for this recipe. If you want to use Popcorn at rest or air, you will have to make kernels burst. If you leave it not salty, the salt increases in the caramel recipe.
If you have time, I recommend sifting the popcorn to remove any not aimed kernels before starting to prepare the caramel sauce. You can choose them while the caramel corn cools later, but at that point it is much more difficult to do.
Honey works well in this recipe instead of corn syrup.
For further crunch, you can add up to 1 cup of dry roasted peanuts to the popcorn before adding the caramel sauce.
If you do not have a bowl large enough to mix the popcorn and caramel sauce together, lightly spray the inside of a paper grocery bag with non -stick kitchen spray and mix the popcorn and caramel.

Service: 2cups, Calories: 435Kcal, Carbohydrates: 59G, Protein: 2G, Fat: 22G, Saturated fat: 13G, Polynsaturo fat: 1G, Monolysatuine fat: 6G, Trans fat: 1G, Cholesterol: 41mg, Sodium: 332mg, Potassium: 149mg, Fiber: 2G, Sugar: 47G, Vitamin A: 511Iu, Soccer: 42mg, Iron: 1mg

Nutritional information is calculated automatically, so they should be used only as approximation.