The Best Caramel Corn Recipe

It's surprisingly easy to make the best caramel corn recipe! Pop popcorn, make a
caramel sauce, scrape it onto a baking sheet and bake until crunchy… that's it!
Sweet, crunchy, and so delicious, this homemade caramel corn is the perfect
holiday treat.

Servings: 8 servings

Author:

Prep Time
15 minutes

Cook Time
1 hour, 10 minutes

Course:

Dessert Snacks

Cuisine:

Candy Baking

Keywords:

Halloween Recipes candy corn christmas candy popcorn

🧂 Ingredients

Nonstick cooking spray
1/4 cup (57g) refined coconut oil
1 cup (210g) popcorn kernels
1 and 1/4 cups (270g) light brown sugar

packed
2/3 cup (208ml) light corn syrup
3/4 cup (170g) unsalted butter
1 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda

Instructions

1 Preheat the oven to 250 degrees (F). Line a very large rimmed baking sheet with
parchment paper and spray lightly with nonstick cooking spray.
2 In a large heavy pot over medium-high heat, warm the oil until it shimmers. Add
the popcorn and partially cover the pot with a lid. Once the popcorn kernels
start to pop, reduce the heat to medium and cover the pot completely. Continue
cooking, shaking the pot every 30 seconds, until the popping has reduced to a
couple of seconds between each pop. Don’t walk away, the popcorn may burn.
Remove the pot from the heat and set aside.
3 Combine the brown sugar, corn syrup, butter and salt in a medium saucepan. Cook
over medium heat, stirring frequently, until the butter is completely melted and
the mixture is smooth. Stir in the vanilla and baking soda (note: the mixture
may bubble and hiss a bit after you add these ingredients). Remove the pan from
heat.
4 Pour the caramel sauce into the pot with the popcorn and stir well to coat.
Quickly spread the popcorn onto the prepared baking sheet.
5 Bake for 1 hour, stirring every 15 minutes. Cool completely, and then gently
break apart before serving.