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Easy Homemade Caramel Corn Recipe

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4.3 from 2 reviews

This Easy Homemade Caramel Corn recipe combines the perfect balance of sweet and salty flavors with a buttery, rich caramel coating over crunchy popcorn. Using simple ingredients like butter, light brown sugar, vanilla, and baking soda, you can create a delicious, homemade snack that is perfect for parties, movie nights, or anytime cravings strike. The caramel is cooked on the stovetop to achieve a smooth, aerated texture that evenly coats the popcorn for a delightful treat.

Ingredients

Popcorn

  • 10 cups popped popcorn
  • Salt, to taste

Caramel Sauce

  • 1 cup unsalted butter (sweet cream)
  • 1 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Prepare the popcorn: Pop 10 cups of popcorn using your preferred method such as stovetop, air-popped, or microwave. Once popped, carefully remove any un-popped kernels to avoid unpleasant bites.
  2. Season the popcorn: Add salt to taste over the popcorn for the perfect balance of sweet and salty flavors.
  3. Melt the butter: In a medium saucepan over low to medium heat, melt 1 cup of unsalted butter. Be careful to not overheat to prevent browning or burning.
  4. Add the brown sugar: Stir in 1 cup of packed light brown sugar with the melted butter until thoroughly combined and smooth. Continue stirring on low heat if a layer of butter separates on top.
  5. Boil the caramel: Increase heat to medium-low and bring the mixture to a gentle boil. Once bubbling, set a timer for 4 minutes without stirring to allow the caramel to cook properly.
  6. Add vanilla: Remove from heat briefly and stir in 2 teaspoons of vanilla extract. Set a timer for another minute while stirring the vanilla into the caramel.
  7. Incorporate baking soda: Add 1/2 teaspoon baking soda and mix well. The caramel will foam and lighten in color due to the chemical reaction, creating a smoother texture.
  8. Combine caramel with popcorn: Drizzle the caramel sauce gradually over the salted popcorn, using a spoon to gently fold and coat all the kernels evenly.
  9. Cool the caramel corn: Spread the coated popcorn on a cookie sheet lined with parchment paper, aluminum foil, or a silicone mat. Allow it to cool completely before serving or storing.

Notes

  • Use unsalted butter to better control the saltiness in the recipe.
  • Removing un-popped kernels is important for a better eating experience.
  • The caramel mixture should not be cooked on high heat to prevent burning or curdling.
  • For the best texture and flavor, consume the caramel corn on the same day it is made.
  • Store any leftovers in an airtight container for up to 3 days.
  • You can adjust the salt amount to your preference depending on how salty you like the contrast.
  • Use light brown sugar for a milder caramel flavor; dark brown sugar will give a deeper molasses taste.

Find it online: https://simpleplatter.com/easy-homemade-caramel-corn-recipe/