Caramel Corn
A sweet and salty treat of buttery popcorn enveloped in a golden caramel coating, perfect for movie nights or festive gatherings.
Ingredients
Main Ingredients
- 8 cups Popped corn Use fresh air-popped corn for the best flavor
- 1 cup Brown sugar
- 1/2 cup Corn syrup
- 1/2 cup Butter Use unsalted butter for best results
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1 cup Almonds Optional, for added crunch
Instructions
Preparation
- Preheat your oven to 250°F (120°C).
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Stir until it starts to boil.
- Allow the mixture to boil without stirring for 4-5 minutes until thickened. Remove from heat and mix in the vanilla and salt.
- Pour the warm caramel over the popped corn in a large bowl. Stir gently to coat every piece.
Baking
- Spread the caramel-coated corn onto a baking sheet lined with parchment paper and sprinkle with almonds.
- Bake in the oven for 1 hour, stirring every 15 minutes to ensure even coating and crunchiness.
- Remove from the oven and let cool completely before breaking into bite-sized pieces.
Notes
Store in an airtight container at room temperature for up to a week. Refresh stale caramel corn in the oven for a few minutes to crisp it back up.