Caramel Popcorn

Name: Caramel Popcorn
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 12 cups popped popcorn* (learn how to make stovetop popcorn here); 3/4 cup shelled salted peanuts; 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons; 1 cup packed brown sugar; 1/4 cup corn syrup; 1 tablespoon molasses; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 teaspoon vanilla extract

posted by Carla on Feb 26, 2012 (updated Oct 25, 2024) 0 comments »

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Are you a big fan of popcorn? Classic caramel popcorn is easier to make than you think and not only does it make a great snack, you can package it in holiday treat bags and give to family and friends.

Ever get one of those giant tins that are filled with popcorn, usually butter, cheese, and caramel?

How about a box of Cracker Jacks or Fiddle Faddle? Does anybody else find them a little…blah?

If you are not a fan of caramel popcorn, I promise this will change your mind. I already made this recipe twice plus a coworker made some for me.

One of my obsessions lately is buying treat boxes and bags to give to people. Look at these cute love bird bags. Wouldn’t you be excited if you received one of these?

I wanted to make a few lucky coworkers something special for Valentine’s Day, but what to make? Obviously not a cupcake.

I have my chocolate covered popcorn. Problem is one coworker is not a huge fan of chocolate.

Then as I was browsing my Baked Explorations cookbook, I saw a recipe for Caramel Popcorn.

My coworkers love caramel and you can leave out the chocolate, so here was my answer.

I don’t eat caramel popcorn, or at least I thought I didn’t, but a good baker always tastes, right?

I snuck in a bite. And another. And another. Uh oh, I hope I have enough! When did caramel popcorn taste so good?

I recommend using stovetop popcorn as the base.

Caramel Popcorn

Yield: 12 cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

12 cups popped popcorn* (learn how to make stovetop popcorn here)
3/4 cup shelled salted peanuts
1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
1 cup packed brown sugar
1/4 cup corn syrup
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat oven to 250F. Lightly grease a 13x9 pan (or similar) with cooking spray. Add the popcorn and peanuts then evenly spread it out.
In a medium saucepan, melt butter over low heat. Add sugar, corn syrup, and molasses. Stir occasionally until it starts to boil. Continue boiling until the mixture reaches 240F. Remove from the heat then stir in salt, baking soda, and vanilla (the baking soda may cause it to foam a little). Pour over the popcorn and fold until all of the popcorn is coated.
Bake for 15 minutes. Stir the popcorn then bake for another 20 minutes or until the coating is mostly dry. Cool completely then break into pieces. Store in an airtight container for up to 1 week.