Baked Caramel Popcorn
Baked Caramel Popcorn is an easy, no-fail recipe for the best caramel corn ever! There is no messing around with candy thermometers and trying to tell if the caramel is soft ball or hard ball stage. Being baked guarantees a crunchy, sweet, caramel that does NOT stick to your teeth! You can use already popped corn, microwave popcorn, air popped, or stove popped corn.
For Baked Caramel Popcorn recipe, first you boil the caramel for a few minutes. Then, mix it into the popcorn and bake, stirring every 15 minutes. This ensures even caramel coating on the popcorn. Furthermore, baking will create the crunch you crave! I promise!!
Caramel popcorn that is chewy and sticks to your teeth is terrible! This baked caramel corn is crunchy, light, and does truly melt in your mouth! It really is the best caramel popcorn.
When I make caramel popcorn, I always bake a double batch. As a matter of fact, some times I make 2 double batches. This year, I only finished baking the caramel corn last week and it's already half gone!! You may as well make a double batch, because baked caramel popcorn can keep in the freezer, well sealed, for up to 4 months! ð¤
Caramel corn is a great gift! Just try making it and give some to a host or hostess, co-worker, or friend and see if they aren't absolutely thrilled! Of course, if someone is dieting it may not be the best idea, you don't want to be known as the diet wrecker! Baked caramel popcorn is also an amazing party food. For game night or movie night munchies, nothing beats a big bowl of caramel corn!!
Make Ahead?? YES
Caramel popcorn recipe can be made ahead and frozen! I place baked caramel corn into sealed plastic containers as soon as it cools down. Then, it can be frozen for up to 4 months! When you want to eat the caramel popcorn, just take out what you want and put into a bowl. Do not thaw it out in the sealed container or it will not be as crunchy.
This caramel popcorn is way better than any store bought popcorn and costs way, way less! Make a huge batch that tastes so much better, for the same amount as buying a small bag!
Why You Will Love Baked Caramel Popcorn!!
- Sweet AND salty snack!
- Crunchy, delicious caramel corn!
- Great to give as gifts!
- Can be made ahead and frozen!
- Favorite snack of every age!
Baked Caramel Popcorn can be changed according to your preferences! I add the small amount of salt because I absolutely LOVE all snacks sweet and salty! But, if you like less salt, just leave it out. Also, you can add nuts to make more of a poppycock-type caramel corn! If you like more caramel coating on your popcorn, you could use less popcorn so that the caramel is completely covering each piece. I do like to taste the popcorn, so for this caramel popcorn recipe I lightly coat the popcorn.
History of Caramel Popcorn
Sweetened popcorn has been around for many many years. Caramel popcorn was invented in the late 1800s. The brothers Frederick and Louis Rueckheim invented Cracker Jacks, which quickly became a favorite snack!
Celebrate National Caramel Popcorn Day on April 6th by making some Baked Caramel Popcorn!
Ingredients for Caramel Popcorn
- Popcorn, about 24 cups popped. You can use microwave popcorn, or already popped store bought. I do prefer popping my own popcorn for the freshest tasting caramel corn.
- Butter, which is a must for true caramel flavor.
- Corn syrup, either white or regular, this ensures a smooth caramel sauce.
- Baking soda, which will aerate the caramel sauce because of a chemical reaction, which will create perfectly crisp, crunchy, caramel corn.
- Salt, this is totally optional.
How to Make Baked Caramel Popcorn
1.Prepare the popcorn and place in a greased roaster or other large oven proof pan.
2. Melt the butter in a large saucepan. Add sugar, salt, and corn syrup. Heat, stirring occasionaly, until boiling. Then boil, without stirring for 3 minutes.
3. Remove from the heat and quickly stir in the baking soda.
4. Immediately pour over the popcorn and stir well to coat.
5. Bake, uncovered, in 250°F oven for 45 minutes-1 hour. Stir every 15 minutes. While the caramel popcorn is baking, place 2 long strips of parchment paper on your counter or table. When the caramel corn is finished baking, pour onto the parchment paper. Spread out to completely cool.
6. Store in an airtight container.
Variations
- For homemade Cracker Jack, toss in a couple cups of peanuts.
- To make poppycock, add a cup or 2 of mixed nuts including almonds, pecans, or peanuts.
- Can add a tsp of vanilla when adding the baking soda.
- You can add salt or leave it off. ð
For recommended items to help you make this recipe, see my Amazon Shop.
Other Snackable Recipes to Try!
This baked caramel corn is crunchy, light, and does truly melt in your mouth! It really is the best caramel popcorn. For Baked Caramel Popcorn recipe, first you boil the caramel for a few minutes. Then, mix it into the popcorn and bake, stirring every 15 minutes. This ensures even caramel coating on the popcorn. Plus, baking will create the crunch you crave! I promise!!
- 3/4 cup popcorn kernels (or about 24 cups popped)
- 1 cup butter
- 1 1/2 cup brown sugar (packed)
- 1/2 cup corn syrup
- 1 tsp baking soda
- 1/2-1 tsp salt
Prepare the popcorn and place in a greased roaster or other large oven proof pan.
Melt the butter in a large saucepan. Add sugar, salt, and corn syrup. Heat, stirring occasionaly, until boiling. Then boil, without stirring for 3 minutes.
Remove from the heat and quickly stir in the baking soda.
Immediately pour over the popcorn and stir well to coat.
Bake, uncovered, in 250°F oven for 45 minutes-1 hour. Stir every 15 minutes. While the caramel popcorn is baking, place 2 long strips of parchment paper on your counter or table. When the caramel corn is finished baking, pour onto the parchment paper. Spread out to completely cool.
Store in an airtight container.
Servings 30
- Amount Per Serving
- Calories 141kcal
- Calories from Fat 57kcal
- % Daily Value *
- Total Fat 6.5g10%
- Sodium 137mg6%
- Potassium 41mg2%
- Total Carbohydrate 21g8%
- Sugars 15g
- Protein 1g2%
- Vitamin A 9 IU
- Phosphorus 4 mg
- Magnesium 12 mmol
- Manganese 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Store in an airtight container. Caramel popcorn will keep for up to 2 weeks on the counter, or 4 months in the freezer.
I do tests on the caramel popcorn to see if it's done by cooling a few pieces each time I stir the popcorn to see if it's crunchy enough. (you have to eat the popcorn to do a proper test)
I pop the corn into a large bowl, then gently lift it into the roaster, shaking out any unpopped kernels.
Or, pour the popcorn over a wire cooling rack, and the seeds will fall right through.
When you thaw the caramel popcorn, be sure it is in an open container until completely thawed.
