Rating: 4.5 stars
31 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light December 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
18 servings (serving size: 2/3 cup)
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Ingredients

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Directions

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  • Preheat oven to 250°.

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  • 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.

Chef's Notes

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

Nutrition Facts

126 calories; calories from fat 26%; fat 3.6g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.2g; protein 0.7g; carbohydrates 23.9g; fiber 0.8g; cholesterol 9mg; iron 0.4mg; sodium 151mg; calcium 15mg.
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