The Best Caramel Popcorn Recipes

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

BEST EVER CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
• In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
• Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
• Allow to cool, then serve or store in airtight container up to 3 days.

SALTED CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Line a large baking sheet with parchment paper or a silicone mat. Set aside.
• Pop popcorn kernels using air popper into a large bowl.
• In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
• Pour caramel mixture over popcorn and stir to coat evenly.
• Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow popcorn to cool on a parchment lined counter.

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.

EASY CARAMEL POPCORN RECIPE

Steps:

• Line 2 baking sheets with foil or parchment paper and preheat oven to 250°F.
• Pop bags of popcorn in the microwave. (3 bags of buttered popcorn)
• Remove unpopped kernels by placing a cooling rack over a baking sheet and pouring the popcorn onto it. The kernels will fall through but not the popped popcorn. Divide popcorn between prepared baking sheets.
• Melt butter, brown sugar, corn syrup, and salt in sauce pan, bring to a boil stirring constantly. (1 cup butter, 1 cup brown sugar, ½ cup corn syrup, ½ tsp salt)
• Once at a boil let boil 5 minutes* without stirring*. For high altitude instructions see notes below.
• Remove from heat and stir in baking soda and vanilla. The caramel will foam up a bit- this is normal. (1 tsp baking soda, 1 tsp vanilla)
• Pour over popcorn (half goes on each tray) and stir to coat the popcorn.
• Bake for an hour stirring every 15 minutes.
• Once done baking, allow to cool and then enjoy! *

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!

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.

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!