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Buttery Sweet Baked Caramel Popcorn Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 1h 0m
  • Total Time: 1h 15m
  • Yield: About 24 cups caramel popcorn
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Buttery Sweet Baked Caramel Popcorn recipe creates a perfectly crunchy and rich caramel-coated snack. With a homemade caramel sauce made from butter, brown sugar, and corn syrup, this classic treat is baked low and slow in the oven to ensure an even, crispy coating. It’s an ideal sweet snack for movie nights, parties, or anytime you want a deliciously addictive caramel popcorn.

Ingredients

Scale

Caramel Sauce

  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Popcorn

  • 6 quarts popped popcorn (approximately 24 cups)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 250°F (120°C) to prepare for baking the caramel popcorn evenly.
  2. Make Caramel Sauce: In a large saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil while stirring constantly to combine all ingredients smoothly.
  3. Boil and Add Flavor: Let the caramel mixture boil without stirring for five minutes to reach the right consistency. Remove it from heat and immediately stir in the baking soda and vanilla extract, causing the mixture to become light and foamy.
  4. Prepare Popcorn: Place the popped popcorn into a large roasting pan. Use two pans if necessary to spread the popcorn evenly for coating.
  5. Coat Popcorn: Carefully pour the hot caramel sauce over the popcorn. Gently mix to coat the popcorn evenly without crushing the kernels.
  6. Bake and Stir: Bake the coated popcorn in the preheated oven for 1 hour. Stir every 15 minutes to ensure even caramel coverage and prevent burning, resulting in a crispy texture.
  7. Cool and Store: Remove the caramel popcorn from the oven and spread it onto parchment paper or lightly oiled foil. Allow it to cool completely, then break into pieces and store in airtight containers.

Notes

  • Stirring every 15 minutes during baking is essential to prevent clumping and burning of the caramel coating.
  • Use fresh, unsalted popcorn for the best flavor balance.
  • Make sure to cool the popcorn completely before storing to maintain crispness.
  • This recipe can be doubled or halved depending on your desired quantity.
  • Store caramel popcorn in an airtight container at room temperature for up to one week.

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Find it online: https://fastcookingfun.com/buttery-sweet-baked-caramel-popcorn-recipe/