We Love Caramel Corn. Jeff’s Caramel Corn recipe is so easy to make, delicious and just might become your new family favorite! You can eat this popcorn one of 2 ways – either warm, right out of the oven (be careful it can be a little hot) or once it cools off and hardens. Both taste incredible. I love this recipe. It’s perfect for family get togethers, kid sleepovers and date nights.
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- 1 Bag Ready made Popped Popcorn or Fresh Popcorn – 5 to 6 oz bag should do it. I use Trader Joe's Organic Popcorn with Olive Oil. If you pop your own use appr 8 cups of popped popcorn
- 6 Tbs Butter
- 1 1/2 Cups Light Brown Sugar
- 1/2 Cup Light Corn Syrup
- 1/2 Tsp Salt – Cut in half if you are not a salty carmel fan
- 1 Tsp Baking Soda
- 1 1/2 Tsp Vanilla Extract
Preheat oven to 225 degrees. Note: the caramel mixture will get very hot, use caution when making this recipe.
Spread popcorn evenly on parchment lined baking sheet. Avoid the unpopped kernels and small pieces at the bottom of the bag.
Using a large skillet, melt butter over medium heat. Add brown sugar, corn syrup and salt, then stir to combine and bring to a low boil.
Stop stirring and let boil 5 minutes.
Remove skillet from heat and stir in vanilla and baking soda until well mixed.
Pour mixture over the popcorn and quickly stir to mix evenly. A silicon spatula works well for this step. Caution: Mixture is extremely hot, be careful!
Alternative: If you have a large pot, you can combine the popcorn and the carmel mixture together in the pot and then pour onto the lined baking sheet.
Bake at 225 degrees for 40 minute stirring every 10 – 15 minutes. Note this step is important in order to help dry the carmel mixture and ensure it's not sticky.
Serve warm and enjoy!
Caramel corn can be stored for a few weeks in an airtight bag.