Description
Sweet and salty caramel corn tempts snack enthusiasts with its irresistible crunch and golden glaze. Home bakers can whip up this classic treat quickly, delivering pure corn-coated deliciousness that sparks joy in each crunchy bite.
Ingredients
Scale
Main Ingredients:
- 10 cups popped popcorn (about ½ cup unpopped kernels)
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup light corn syrup
Seasoning Ingredients:
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Prepare a spacious work surface with a large baking sheet lined with parchment paper or a greased mixing bowl to accommodate freshly popped kernels.
- Meticulously sort through the popcorn, eliminating any unpopped or burnt kernels to ensure a pristine caramel corn experience.
- In a robust saucepan, combine brown sugar, butter, corn syrup, and salt, creating a rich foundation for the caramel coating.
- Heat the mixture over medium flame, continuously stirring to prevent scorching until the concoction reaches a vigorous boil.
- Allow the caramel to bubble energetically for 4-5 minutes without disturbing its natural transformation, developing a deep, complex flavor profile.
- Swiftly remove the saucepan from heat and introduce baking soda and vanilla extract, watching as the mixture transforms into a light, foamy texture that will beautifully envelop each kernel.
- Gently cascade the molten caramel over the prepared popcorn, using a silicone spatula to ensure every morsel receives an even, luxurious coating.
- For an extra crisp texture, transfer the caramel-drenched popcorn to a preheated oven at 250F (120C), spreading it in a single layer.
- Rotate and stir the popcorn every 10 minutes during a 30-40 minute baking process to guarantee uniform crunchiness and caramelization.
- Once achieved, remove from the oven and allow the caramel corn to cool completely, naturally separating into delectable clusters ready for indulgence.
Notes
- Kernel Cleanup ensures a smooth, enjoyable snacking experience by removing unpopped kernels that could potentially damage teeth.
- Use parchment paper or a well-greased surface to prevent caramel from sticking and making cleanup a breeze.
- Precise timing matters when boiling caramel sauce; watch carefully to avoid burning, which can create a bitter taste.
- Stirring baking soda creates tiny air pockets that help the caramel coat popcorn more evenly and create a lighter, crunchier texture.
- Gluten-free diets can enjoy this recipe as-is, making it a versatile treat for various dietary needs.
- For a healthier version, substitute part of the butter with coconut oil and use coconut sugar for a lower glycemic index.
- Store in an airtight container at room temperature for up to a week, though it rarely lasts that long with hungry snackers around.
- Experiment with additional mix-ins like nuts or dark chocolate drizzle to elevate the classic caramel corn recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg