Baking plain popcorn in homemade caramel makes it crispy. Gift-worthy homemade caramel popcorn can be made weeks in advance!
– 8 to 9 cups plain popcorn (45 grams)– ½ cup unsalted butter (1 stick; 115 grams)– 1 cup packed light brown sugar (200 grams)– ⅓ cup light corn syrup– ½ teaspoon salt– 2 teaspoons pure vanilla extract– ¼ teaspoon baking soda
Ingredient
Direction
Preheat oven to 250°F (120°C). Line a large rimmed baking sheet with parchment. Pour popcorn into a large basin and set aside. Butter a medium saucepan. Medium heat melt butter.
1
Stir in brown sugar, corn syrup, and salt. Stir frequently while it boils to avoid burning. Reduce heat and simmer for 5 minutes, stirring constantly.
2
Remove from heat and mix vanilla extract and baking soda. Normal mixture bubbling and frothing! Carefully stir the caramel mixture into the popcorn using a large spoon.
3
Put the popcorn on the baking sheet and spread it evenly. Bake 45 minutes, stirring caramel corn every 15 minutes.
4
Take the baking sheet out of the oven and mix the popcorn again. Break into pieces after 1 hour of cooling on the baking pan.