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Crunchy oven-baked caramel popcorn in a bowl

Caramel Popcorn

Popcorn coated in a buttery brown sugar caramel and baked at low heat until crisp and crunchy.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 cups popped popcorn from about ½ cup kernels
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup light corn syrup
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
  2. Place popped popcorn in a large bowl, removing any unpopped kernels.
  3. In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Let boil for 4–5 minutes without stirring.
  4. Remove from heat and stir in baking soda and vanilla. The mixture will foam.
  5. Pour caramel over popcorn and stir until evenly coated.
  6. Spread coated popcorn on the prepared baking sheet in an even layer.
  7. Bake for 45 minutes, stirring every 15 minutes.
  8. Remove from oven, let cool completely, then break into clusters and serve.

Notes

  • Add toasted nuts for extra crunch.
  • Sprinkle with sea salt for a sweet-salty flavor.
  • Drizzle with melted chocolate for a decadent twist.
  • Store in an airtight container to maintain crunch.