Description
Deliciously crunchy and sticky caramel corn that brings back the nostalgia of fairs and movie nights.
Ingredients
Scale
- 1 cup unpopped popcorn kernels
- 3 tablespoons coconut oil or other high smoke point vegetable oil
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Grab a very large, heat-proof mixing bowl for the popped corn and hot caramel.
- Heat 3 tablespoons of coconut oil in a large, heavy-bottomed pot over medium-high heat. Test oil temperature by popping 2 to 3 kernels.
- Add 1 cup of unpopped popcorn kernels to the hot oil, cover with lid slightly ajar, and shake frequently until popping slows.
- Once popping slows, remove the pot from heat to prevent burning.
- Transfer the popped corn to the large mixing bowl, removing any unpopped kernels.
- In a heavy-bottomed saucepan, combine 1 cup unsalted butter, 2 cups packed light brown sugar, 1/2 cup light corn syrup, and 1 teaspoon salt over medium heat.
- Stir constantly until butter is melted and sugar is dissolved.
- Once boiling, stop stirring and boil to firm ball stage, reaching 245°F (118°C) for about 5 to 8 minutes.
- Remove from heat and stir in 1/2 teaspoon baking soda and 1 teaspoon pure vanilla extract.
- Pour the hot caramel sauce evenly over the popped popcorn, scraping all caramel from the saucepan.
- Stir continuously to coat the popcorn evenly.
- Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper.
- Spread the coated popcorn evenly between the prepared baking sheets.
- Bake for 1 hour at 250°F (120°C), stirring every 15 minutes.
- Remove from oven, transfer to parchment paper to cool, then break apart into pieces.
Notes
Store in an airtight container at room temperature for up to 1 to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: caramel corn, popcorn, snack, dessert, easy recipe