Caramel Popcorn

Photo: Karry Hosford

This homemade caramel popcorn recipe is perfect for snacking on at home or giving away as gifts during the holiday season.

Yield: 18 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 26%
  • Fat: 3.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 23.9g
  • Fiber: 0.8g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 151mg
  • Calcium: 15mg

Ingredients

  • Cooking spray
  • 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)

Preparation

  1. Preheat oven to 250°.
  2. Coat a large jelly roll pan with cooking spray.
  3. 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.
  4. Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
  5. Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
  6. Note: Store in an airtight container for up to 1 week.
Note:

Let the caramel popcorn cool completely before dividing it into holiday tins for giving.

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