This homemade caramel popcorn recipe is perfect for snacking on at home or giving away as gifts during the holiday season.
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)
How to Make It
Preheat oven to 250°.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.
Let the caramel popcorn cool completely before dividing it into holiday tins for giving.
Love this recipe. When I was growing up my mother made caramel corn for all the neighbors at Christmas time. Her recipe calls for a whopping two cups of butter!!!! I have since carried on the tradition with this recipe, and make this each year for my children's teachers. I think it tastes even better than my mother's version! I get rave reviews every year and am often asked for the recipe. Big hit!
I love this recipe and have been using it for the past 3 years, Everyone raves about it! I add peanuts and this time around I added some chocolate. I do add more popcorn then recommended. It's messy but I Highly recommend this recipe! I even make a big batches and package it in little bags with ribbon and give it as gifts!
This recipe was really easy and tasted AMAZING!!! I didn't have any Molasses so I just omitted it and didn't try replacing it with anything and it still turned out Amazing! Next time I think that I should make a double batch so that way, it might last longer than 1 hour in my house!!!
Fabulous! I subbed butter-pecan pancake syrup for corn syrup and loved the added flavor. Popped corn in a paper bag in microwave (my favorite way). No way this is 18 servings, tho--figure more on 5 or 6 at best. I could have eaten the entire recipe myself....
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