Homemade Caramel Corn
Ingredients
The popcorn
-
10–11
cups
air-popped popcorn
The caramel sauce
-
1
cup
packed light brown sugar
-
¼
cup
light corn syrup
-
½
cup
unsalted butter
-
½
teaspoon
salt
-
⅛
teaspoon
cream of tartar
-
½
teaspoon
baking soda
Instructions
- Preheat the oven to 200°F (93°C) and line baking sheets with parchment paper.
- Pour the popcorn into a large bowl or spread it onto the prepared baking sheets.
- In a saucepan, combine brown sugar, corn syrup, butter, salt, and cream of tartar over medium heat, stirring until the mixture simmers.
- Allow the mixture to bubble without stirring for 4 minutes, monitoring the temperature if using a candy thermometer.
- Remove from heat and stir in baking soda, allowing the mixture to froth.
- Pour the caramel over the popcorn and stir gently to coat evenly.
- Spread the coated popcorn onto the baking sheets and bake for 1 hour, stirring every 20 minutes.
- Let cool for at least 30 minutes before breaking apart large clusters and storing.
Nutrition Facts (estimated)
Servings
10-11 cups
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
2g
Sodium
150mg
Cholesterol
20mg
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