Description
A delicious caramel popcorn treat perfect for any occasion.
Ingredients
Scale
- Cooking spray
- 10 cups plain popped popcorn (see note 1)
- 8 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1 cup light brown sugar (firmly packed)
- 1/4 teaspoon salt (see note 2)
- 1/8 teaspoon cream of tartar (optional, see note 3)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Line a large cookie sheet (15×21-inch) or two standard sheets with parchment paper or silicone baking mats. Preheat oven to 225°F. Spray a large, non-metal mixing bowl with nonstick spray. (Avoid metal bowls as they can give the popcorn a metallic taste.) Sift baking soda to prevent clumps.
- Pop the popcorn and remove any unpopped kernels. Measure 10 cups and transfer to the greased bowl.
- In a medium saucepan, combine butter (cut into tablespoon-sized pieces), corn syrup, brown sugar, cream of tartar, and salt. Stir over medium heat until the butter melts and the mixture is smooth. Bring to a full rolling boil, then stop stirring. Let the mixture boil for 5 minutes or until it reaches 235°F on a candy thermometer.
- Remove from heat and stir in baking soda and vanilla extract until combined. The mixture will foam up. Quickly pour it over the popcorn and toss with a spatula, stirring for about 2 minutes until evenly coated.
- Spread the coated popcorn in a single layer on the prepared cookie sheet(s). Bake for 45 minutes, stirring every 15 minutes. If using two sheets, rotate them between racks.
- Remove from the oven and let the popcorn cool completely at room temperature for about 1 hour. The caramel will harden as it cools. Break into clusters and enjoy!
Notes
- Note 1: Use fresh, plain popped popcorn without any added butter or salt.
- Note 2: Adjust salt to taste based on preference.
- Note 3: Cream of tartar helps prevent sugar from crystallizing, but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg