Caramel Popcorn

5 from 5 votes

This sweet, crunchy homemade caramel popcorn is the perfect treat for parties or to snack on while watching your favorite movie! The recipe is super easy, can be doubled and contains no corn syrup!

Prep Time10

Cook Time25

Course: Desserts, Popcorn

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 199kcal

Author: Natalie

Ingredients

8 cups popcorn freshly popped
1/2 cup unsalted butter
1/2 cup brown sugar light or dark, packed
1½ teaspoons vanilla
½ teaspoon baking soda
1/4 teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 300 F.
Pop the popcorn on the stovetop, in a popcorn maker or in the microwave. Remove all of the hard, un-popped kernels. Spread popcorn evenly on a baking sheet lined with parchment paper. Place two spatulas or two wooden spoons next to the baking sheet. You will need these to toss the popcorn once the caramel is ready.
Take out the rest of the ingredients. Have them measured and next to the stovetop before you begin making the caramel sauce.
In a large saucepan, melt the butter and brown sugar together over medium low heat. Stir with a spatula until the butter and sugar have melted. Once melted, stir in the vanilla extract and salt.
Reduce heat to low. Allow mixture to simmer for 4 minutes without stirring. Do not boil. Mixture may bubble slightly, but it should not boil. If it starts to boil, reduce heat.
Remove from the heat and stir in the baking soda.
Immediately drizzle the caramel over the popcorn. Use the two spatulas or wooden spoons to toss the popcorn until it's evenly coated. Don't worry if some of the popcorn is not yet coated.
Bake for 10-15 minutes, stirring halfway. Remove from oven and stir popcorn again then allow to cool.

Notes

Storage: Store caramel popcorn in an airtight container or storage bag at room temperature for up to 1 week.

Nutrition