Caramel Popcorn

• 8 cups popped popcorn
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon baking soda

Steps

1. 1 Preheat oven to 250°F. Spread popcorn in a large roasting pan.
2. 2 In a medium saucepan, combine sugar, corn syrup, and butter.
3. 3 Cook over medium heat, stirring constantly, until mixture boils.
4. 4 Boil for 5 minutes without stirring.
5. 5 Remove from heat and stir in salt and vanilla extract. Stir in baking soda if using for extra fluffiness.
6. 6 Pour caramel over popcorn and toss to coat evenly.
7. 7 Spread popcorn in an even layer on the roasting pan.
8. 8 Bake for 1 hour, stirring every 15 minutes.
9. 9 Allow to cool completely before serving.

Equipment

• Large roasting pan
• Medium saucepan
• Whisk or spatula

Variations

• Add a pinch of chili powder for a spicy kick.
• Stir in a handful of chocolate chips during the last 5 minutes of baking.

Substitutions

• Use brown sugar for a deeper flavor.
• Substitute honey for corn syrup if needed.

Pairings

• Serve with assorted nuts for a mixed snack platter.
• Perfect alongside a fruit platter for balance.

Nutrition

Tips

• Use freshly popped popcorn for best results.
• Stir carefully to avoid breaking the popcorn into small pieces.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Pair with a warm cup of cocoa or coffee.
• Serve in individual paper cones for parties.

FAQ