Description
This Homemade Caramel Popcorn Recipe is a delicious sweet and salty snack made without corn syrup. It features freshly popped popcorn coated in a rich, buttery caramel glaze and baked to crispy perfection. Easy to prepare and perfect for parties, movie nights, or fall gatherings, this gluten-free treat combines simple ingredients for a delightful crunchy and flavorful experience.
Ingredients
Scale
Popcorn
- 2 Tablespoons vegetable oil (for popping kernels)
- ¼ cup popcorn kernels (approximately 8 cups once popped)
Caramel Sauce
- ¾ cup unsalted butter (1.5 sticks)
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven: Preheat your oven to 250℉ to prepare for baking the coated popcorn.
- Pop the kernels: Heat a large pot over low heat and add the vegetable oil and popcorn kernels. Cover the pot with a slightly ajar lid to allow steam to escape. Shake the pot occasionally as the kernels pop. Once popping slows significantly, remove the pot from heat and discard any un-popped kernels.
- Prepare caramel sauce: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, vanilla extract, and salt. Stir gently until the sugar dissolves and the butter melts. Allow the mixture to come to a simmer, then let it simmer untouched for 7 minutes to develop the caramel flavors.
- Add baking soda: Remove the caramel from heat and stir in the baking soda. The caramel will foam up, creating a lighter texture for coating.
- Coat popcorn: Pour the foamy caramel sauce over the popped popcorn. Mix thoroughly and gently to evenly coat all popcorn pieces without breaking them.
- Bake popcorn: Spread the caramel-coated popcorn evenly on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 15 minutes to crisp the caramel and dry out the popcorn. You can bake longer if you prefer a crunchier texture.
- Cool and store: Remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cool, store the caramel popcorn in an airtight container to maintain freshness.
Notes
- This homemade caramel popcorn recipe is a quick and easy sweet and salty snack perfect for parties or fall gatherings.
- The recipe is gluten free, making it suitable for those with gluten sensitivities.
- To get the best popping results, keep the heat low to medium and shake the pot often while popping.
- Baking the caramel popcorn helps it crisp up and prevents it from becoming too sticky.
- Make sure to let the popcorn cool completely before storing to avoid sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 253 kcal
- Sugar: 20 g
- Sodium: 218 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 46 mg
