Homemade Caramel Popcorn Recipes

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.

HOMEMADE CARAMEL POPCORN

Steps:

• Preheat oven to 250F.

EASY HOMEMADE CARAMEL POPCORN

Steps:

• From my experience, with this recipe, it is best to have everything ready, including your timer, any extra treats like peanuts or pretzels, everything, before you start cooking anything. When working with caramel you need to work quickly and efficiently to avoid the caramel burning or hardening before it is supposed to.
• I also recommend watching the video above just to see exactly the way everything goes. That being said, I am sure the instructions are good enough! I wrote them myself.
• First, measure out all of your ingredients and get out your equipment, including a timer. This includes making your popcorn, pouring the popcorn on top of your cooling racks to remove unpopped kernels, and into your large bowl.
• Also, getting your large rimmed baking sheet ready with a silpat liner or tinfoil coated in cooking spray.
• Once this is done, grab your biggest, ideally non stick, skillet. If you prefer you can also use a large saucepan.
• Once you add baking soda the caramel mixture will expand so I strongly recommend a skillet or pot that seems too big for creating this wonderful caramel mixture.
• Preheat your oven to 200 degrees.
• In a large pot or skillet, over medium heat, melt butter.
• Once melting, add corn syrup, brown sugar, and salt, stirring frequently.
• Keep stirring until mixture starts to boil, around 10 minutes or so.
• As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off.
• Remove mixture from heat immediately, and stir in baking soda and vanilla.
• Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
• If you are adding anything to your popcorn like peanuts or pretzels, you will need to decide if you want the treats coated in caramel too. If so add 1 cup or as many as you would like to your popcorn before pouring on the caramel.
• Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
• Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
• Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
• Once out of the oven, add nuts, pretzels, coarse sea salt or any additional ingredients if you are using them. They will stick to the popcorn kernels if the popcorn is hot. Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
• After trying this recipe once you will need to decide if you prefer your popcorn crispier, increase the baking time slightly, in minutes, and if you like your popcorn chewier, reduce the bake time somewhat, in minutes, until you find the timing that is perfect for you.
• Serve as desired. Enjoy!

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

CARAMEL POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
• While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
• Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
• Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
• Pour the caramel corn out onto the prepared baking sheets, and let cool completely.

HOMEMADE CARAMEL POPCORN

Steps:

• Make popcorn per package instructions.
• Prepare two large baking sheets by lining them with parchment paper and set aside.
• Preheat oven to 250 degrees F.
• Add popped popcorn to a very large bowl.
• In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla extract.
• Pour over the popcorn, and stir to coat.
• Distribute the caramel in one layer onto the prepared baking sheets and bake stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into smaller pieces.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

HOMEMADE CARAMEL POPCORN

Steps:

• In a large heavy pot (5-6 quarts size), heat the oil and ½ teaspoon salt over medium-high heat. Add 1 to 2 kernels and cover pot. When the kernels pop, immediately insert the ¼ cup of kernels and cover pot.
• Gently shake the pot, sliding it over the burner until the popping slows to a few seconds between pops. This should take around 4 to 5 minutes. Listen for the popping to stop. Turn off the heat and pour popcorn on a sheet pan to cool.
• In a medium-sized bowl, add 3 cups of the cooled popcorn. Sprinkle cinnamon over the popcorn. Toss until evenly coated.
• Lightly spray a sheet pan with baking spray. Grease the bottom of a spatula with the baking spray.
• In a large saucepan, combine sugar with two tablespoons of water. Cook over medium heat, occasionally stirring until the sugar is dissolved and the liquid is clear. Use a heat stable on-metallic spoon for stirring.
• Add the peanuts and pinch of salt. Increase heat to high and cook, constantly stirring, until the sugar begins to turn amber at the edges. About 2 to 3 minutes. The sugar will look granular but will melt into caramel with time.
• Continue cooking and stirring to even out the color for another 4 to 6 minutes, until the caramel is liquid and medium amber in color. Be careful as the caramel can burn if cooked too long.
• Turn off heat and remove the pan from the stove. Add the butter, and quickly stir.
• Immediately add 3 cups of popcorn and stir until evenly coated with the caramel.
• Carefully and quickly pour the caramel popcorn mixture onto the greased sheet pan. Using the greased spatula, spread into a thin layer. Do not touch the caramel popcorn because it is extremely sticky and hot.
• Cool at room temperature for 1 hour or until the mixture completely cools and hardens.
• Break the caramel popcorn into small clusters and store in an airtight container for up to 5 days.

EASY HOMEMADE CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
• Shake the pan or stir kernels so that they are evenly spread out in pan.
• Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
• Remove from heat when the popping stops. You should be able to count to 3 between pops.
• Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
• Place in oven to stay warm while making the caramel.
• Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
• After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
• Turn off the heat and stir in the salt and vanilla.
• Stir in the baking soda until it is well combined.
• Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
• Bake for 45 minutes, stirring the popcorn every 15 minutes.
• Gently break apart large clusters, if desired.
• Store in an air tight container for 2-3 weeks.

SALTED CARAMEL POPCORN RECIPE

Steps:

• Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
• Pour the popped popcorn into a large serving bowl. In a small saucepan melt together the butter, brown sugar, corn syrup, and 1 teaspoon of the salt over medium heat. Bring the mixture to a boil. Boil for 4 minutes without stirring.
• Pour the caramel mixture over the popcorn, and toss the popcorn to coat it evenly. Pour the popcorn into the lined pan, sprinkle the remaining salt on top (1/2 to 1 teaspoon, depending on your personal taste preference), and place the pan in the oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow the popcorn to cool on a parchment paper-lined counter.

THE BEST EVER HOMEMADE CARAMEL POPCORN

Steps:

• Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
• On medium-high heat in a medium saucepan, cook the brown sugar, butter, and Karo syrup. Allow coming to a boil. Add sweetened condensed milk.
• Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook too long and allow it to burn.
• Remove from heat and carefully stir in baking soda.
• Pour the caramel over the popped popcorn. Mix with a wooden spoon to make sure that it can all be coated evenly. Enjoy!