How to Make Caramel Popcorn

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a natural sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla flavoring is less expensive but has a similar taste.

Preheat oven to 250°F (120°C).

Line a standard sized cookie sheet with aluminum foil and lightly grease it with cooking spray using a paper towel.

Pop 10 cups of popcorn using an air popper or a cast-iron Dutch oven, leaving it unsalted and unbuttered, or use store-bought pre-flavored popcorn.

Pour the popped popcorn onto the prepared baking sheet, layering it evenly.

Place the popcorn in the oven to keep it warm while preparing the caramel coating.

In a medium sized saucepan over medium heat, melt 1/2 cup of unsalted butter.

Add 1 and 1/3 cups of brown sugar (1 cup light brown and 1/3 cup dark brown) and 1/4 cup of light corn syrup to the melted butter.

Add 1/2 teaspoon of salt and stir until the mixture comes to a boil, cooking for 3 minutes while stirring frequently.

Remove the saucepan from heat and stir in 3/4 teaspoon of vanilla extract and 1/4 teaspoon of baking soda until well combined.

Remove the popcorn from the oven and drizzle the caramel over it, adding 1 cup of nuts if desired.

Use a spatula to gently stir the popcorn, caramel, and nuts together, aiming for about 75% of the popcorn to be coated.

Return the tray to the oven on the center rack and bake for 40 to 45 minutes, stirring every 10 to 15 minutes to encourage even cooking and coating.

After 45 minutes, stir the popcorn one last time and let it cool completely on the baking sheet before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens