Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
Instructions
- Pop your popcorn using a popcorn maker or on the stove, ensuring all kernels are crispy and well-puffed.
- In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar and light corn syrup, stirring until the mixture comes to a gentle boil. Use a candy thermometer and boil for 4-5 minutes at soft boil stage.
- Remove from heat and stir in vanilla extract and baking soda. The mixture will foam up slightly, which is normal.
- Pour the hot caramel sauce over the popcorn in large mixing bowls. Gently toss with a spatula to coat all popcorn evenly.
- Spread the coated popcorn onto a parchment-lined baking sheet or silicone mat. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes for even coating.
- Remove from oven and let cool completely. Break into clusters and enjoy your Halloween Caramel Corn!
Notes
- For extra festivity, add orange and black sprinkles or edible glitter to your caramel coating before baking.
- Ensure to monitor the caramel temperature carefully to prevent burning.
- Store in an airtight container at room temperature for up to two weeks to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg