Homemade Caramel Corn Recipe
Our caramel corn is covered in the sweetest caramel coating, then baked in the oven to crispy crunchy perfection! It's a long time family favorite.
Servings: 12 servings
Calories: 279kcal
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 pop corn 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.
Nutrition
Serving: 12serving | Calories: 279kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 254mg | Potassium: 155mg | Fiber: 2g | Sugar: 24g | Vitamin A: 236IU | Calcium: 33mg | Iron: 1mg