Oven Baked Homemade Caramel Popcorn
Homemade caramel corn is easier to bake than you expect and far more delicious than any you purchase.
- 24 cups plain popped corn
- 1 cup butter
- 1/2 cup corn syrup
- 2 cups brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- Pop popcorn on the stove. Do not salt or butter.
- Pour popcorn into 2 glass 9×13 pans. 24 cups of popcorn will fill your pans to the top.
- Melt butter in a large saucepan over medium heat.
- Add brown sugar, corn syrup, salt and vanilla. Stir and bring to a steady boil.
- Boil mixture for 5 minutes, stirring regularly.
- Remove mixture from heat and add baking soda. Stir quickly.
- Pour caramel over popcorn, mixing well.
- Bake at 250 degrees for 1 hour. Stir the caramel corn every 15 minutes to ensure an even coating of caramel as the popcorn bakes.
- Cool. Store in a tightly closed container.
Notes
- The popcorn does not need to be exactly 24 cups. You can use a little more or a little less. I fill my 2 pans to the top without measuring the popcorn most times.
- You can also bake this popcorn in 1 large roaster instead of 2 smaller 9×13 pans.
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 13.7g
- Sodium: 212mg
- Fat: 8g
- Saturated Fat: 4.9g
- Carbohydrates: 23.4g
- Fiber: 1.2g
- Protein: 1.1g
- Cholesterol: 20mg
Keywords: Caramel Popcorn