Easy Homemade Caramel Corn
This easy homemade caramel corn will surely become your new favorite snacks to make and enjoy!
Ingredients
- ⅔ cup (109.33 g) popcorn kernels, or 6 quarts popped popcorn
- 1 cup (227 g) butter
- 2 cups (440 g) brown sugar
- ½ cup (112 g) light corn syrup
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda add at the end
- flaked sea salt to sprinkle before baking
Instructions
- Preheat the oven to 200ºF. Grease two baking sheets with cooking spray.
- Cook ⅔ cup of popcorn kernels or buy and measure out 6 quarts into a large mixing bowl.
- Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup, cream of tartar and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil for about 5 minutes without needing to stir it. You want the caramel to get to a hard-ball stage which is 250 degrees if using a candy thermometer. If not, just make sure you boil for 5 minutes.
- Remove from heat and add baking soda and stir.
- Immediately pour the caramel over the popcorn, stirring to coat the popcorn.
- Pour the coated popcorn onto the 2 baking sheets, spreading it out into an even layer across.
- Bake the caramel corn for one hour, stirring every 15 minutes, and changing which pan is on top if you remember.
- Remove the caramel corn from the oven and sprinkle with flaked sea salt. Then stir it one more time before allowing it to cool completely. Break it into pieces and serve.
Notes
If using already popped popcorn try and find a plain popcorn or one that isn't coated with butter.
After completely cooled store the caramel corn in an airtight container and it will stay fresh for a few weeks.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 264mgPotassium: 53mgFiber: 1gSugar: 28gVitamin A: 284IUCalcium: 22mgIron: 1mg
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