Ingredients for Baked Caramel Corn
- Popped popcorn (prepared from 1/2 cup unpopped popcorn kernels)
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unpopped popcorn
- Generous amount of cooking spray
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How to Make Baked Caramel Corn
- Preheat oven to 250°F (120°C).
- Pop 1/2 cup of popcorn kernels using your preferred method (air popper, microwave, or stovetop). Set aside.
- Generously grease a large (13x9 inch) roasting pan with cooking spray.
- Add the popped popcorn to the prepared pan and spread evenly.
- In a 2-quart saucepan over medium-high heat, combine 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, 1/2 cup light corn syrup, and 1/2 teaspoon salt.
- Bring the mixture to a rolling boil, stirring constantly.
- Remove from heat and immediately stir in 1 teaspoon baking soda and 1 teaspoon vanilla extract.
- Carefully pour the caramel sauce over the popcorn in the roasting pan.
- Toss gently to ensure all popcorn pieces are evenly coated.
- Bake at 250°F (120°C) for 60-70 minutes, stirring every 15 minutes to prevent sticking and ensure even caramel distribution.
- Remove from oven and let cool completely on a wire rack. The caramel corn will continue to crisp as it cools. Break into pieces and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
314g
Fat
98g
Carbs
39g
