Ingredients
Method
- Preheat oven to 250°F. Pop the popcorn kernels in an air-pop popcorn machine until fully popped.
- Divide the popcorn evenly between 2 large baking sheets lined with silicone baking mats or parchment paper, leaving behind unpopped kernels.
- In a medium saucepan, combine the butter, light brown sugar, light corn syrup, and kosher salt. Melt slowly over medium heat, stirring constantly until smooth.
- When mixture comes to a full boil, continue to boil for 5 minutes, stirring constantly.
- Remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand.
- Divide the caramel between the 2 large baking sheets and mix well to coat the popped kernels evenly.
- Bake for 1 hour, stirring every 15 minutes until golden brown. Cool completely and enjoy!
Notes
- Don't rush the caramel: Melting the butter, sugar, and corn syrup slowly ensures a smooth, even caramel.
- Stir frequently during boiling: This prevents the caramel from burning and sticking to the bottom of the pan.
- Coat evenly: Ensure all popcorn is coated for consistent flavor and texture. Work quickly but thoroughly.
- Storage: Store completely cooled caramel corn in an airtight container at room temperature for up to 1 week to maintain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Stir frequently during boiling: This prevents the caramel from burning and sticking to the bottom of the pan.
- Coat evenly: Ensure all popcorn is coated for consistent flavor and texture. Work quickly but thoroughly.
- Storage: Store completely cooled caramel corn in an airtight container at room temperature for up to 1 week to maintain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.