If you’ve been looking for a just-right Homemade Caramel Popcorn recipe, without having to scroll down forever just look at it, you’ve arrived!
Homemade Caramel Popcorn will remind you of the old favorite, Cracker Jack.
Without further ado, here’s the Homemade Caramel Popcorn recipe (a more compact, printable version appears below):
Homemade Caramel Popcorn Recipe: Ingredients
- 1 stick butter
- 1c. dark brown sugar
- ¼ c. light corn syrup
- 1/2 t. salt
- 1/2t. vanilla
- ¼ teaspoon baking soda
- 3 qts. popped popcorn
- 1c. dry-roasted peanuts
How to Make Homemade Caramel Popcorn
- Preheat oven to 275 degrees.
- Grease a large baking sheet.
- In a large stockpot, gently melt the butter with the sugar, syrup, and salt. Once the butter has melted, let it cook until it reaches the firm ball stage.
- Place pot on a potholder, and quickly stir in vanilla and baking soda. Working quickly, use a silicone spoonula to stir in the popcorn and peanuts, and transfer the mixture to the baking sheet.
- Use buttered hands to even out the mixture.
- Bake 20 minutes. At minutes 7 and 14, use a metal spatula to flip and gently break up the corn.
- Once it’s cool, store in a large container with a fitted lid.
Homemade Caramel Popcorn Printable Recipe
Homemade Caramel Popcorn
Homemade Caramel Popcorn will remind you of the old favorite, Cracker Jack.
Servings: 12
Calories: 150kcal
Cost: $4.00
Ingredients
- 1 stick butter
- 1 c. dark brown sugar
- ¼ c. light corn syrup
- ½ t. salt
- ½ t. vanilla
- ¼ t. baking soda
- 3 its. popped popcorn
- 1 c. dry-roasted peanuts
Instructions
- Preheat oven to 275 degrees. Grease a large baking sheet.
- In a large stockpot, gently melt the butter with the sugar, syrup, and salt. Once the butter has melted, let it cook until it reaches the firm ball stage.
- Place pot on a potholder, and quickly stir in vanilla and baking soda. Working quickly, use a silicone spoonula to stir in the popcorn and peanuts, and transfer the mixture to the baking sheet. Use buttered hands to even out the mixture.
- Bake 20 minutes. At minutes 7 and 14, use a metal spatula to flip and gently break up the corn.
- Once it’s cool, store in a large container with a fitted lid.
Homemade Caramel Popcorn Tips for Success
- The way to make the most flavorful popcorn for this recipe is by using the stovetop pan, Whirleypop (view here). Use 1/2 cup of kernels.
- Alternatively, 3 bags of microwave popcorn will work. Use one with less salt, and leave the salt out of the recipe.
- A tip from the Web Restaurant Store: “The firm ball stage forms at 245 degrees. At this temperature, sugar creates a solid ball when dripped into chilled water. This ball can be flattened with some pressure when squished between your fingers.”
- Do not refrigerate popcorn treats. The fridge is too humid for popcorn.
- If you’ve ever been the lucky recipient of a tin of popcorn from Harry & David, or a student fundraiser, I hope you kept the tin! It makes the best storage for homemade popcorn treats. Add a desiccant packet to make it last even longer.
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