Baked Caramel Popcorn

An easy recipe for homemade Baked Caramel Popcorn – made from a simple brown sugar caramel, and then baked until perfectly crispy. This caramel corn is perfect for family movie night at home!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings quarts

Calories 281kcal

Author Deborah Harroun

Ingredients

1 cup unsalted butter
2 cups light brown sugar
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
6 quarts popped popcorn

Instructions

Preheat the oven to 250ºF.
Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
1 cup unsalted butter, 2 cups light brown sugar, 1/2 cup corn syrup, 1 teaspoon salt
Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
1 teaspoon vanilla extract, 1/2 teaspoon baking soda
Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
6 quarts popped popcorn
Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
Store the caramel popcorn in an air-tight container.

Notes

**I used to cut the recipe down to 4 quarts of popcorn, but I have found that there is just too much caramel for 4 quarts, so I have gone back up to the original amount of 6 quarts.

**This recipe is easily halved.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition