It’s so easy to make your own buttery sweet caramel corn at home! This oldie-but-goodie snack will be a hit at any party.
When Terri said that Angie had a Dumbo-themed baby shower, I knew exactly what recipe I was going to make for this event. Dumbo is all about the circus, and what says circus more than caramel corn?
Traditional caramel corn requires baking, but this one does not. It’s so very easy to make at home, too. You can use any kind of plain popcorn: microwave-popped, air-popped, stovetop-popped, etc.
Though it might not seem like a lot of caramel sauce, you do need to use a deep pot, because the mixture bubbles up quite a bit as it cooks, and if it boils over the edge of your pot, it will make a HUGE mess.
The caramel will become foamy when the baking soda is added — don’t worry, you want that texture! The baking soda aerates the caramel and prevents it from becoming too dense. Aerated caramel means lighter caramel corn.
This caramel corn has the best taste and texture when eaten the same day it is made, but you can store it in a zip-top plastic bag for up to 2 days.
- 10 cups popped popcorn
- 1/2 cup salted butter 1 stick
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tsp vanilla extract
- 1/2 tsp baking soda
Place the popped popcorn in a large bowl. Line a baking sheet with wax paper or a silicone baking mat. Set aside.
Place the butter, brown sugar and corn syrup in a large, heavy-bottomed saucepan. Turn the heat to medium-high, and stir as the butter melts and the ingredients combine. Continue stirring until the mixture starts to boil.
Once the mixture starts to boil, stop stirring and set a timer for 5 minutes.
After 4 minutes, add the vanilla and stir briefly.
Once the 5 minutes has passed, turn off the heat and stir in the baking soda.
Add the popcorn by the handful, leaving any unpopped kernels in the bowl. Quickly but gently stir the popcorn into the caramel until it is coated, then spread on the prepared baking sheet. Let stand at room temperature until cool.
Once cool, break the popcorn into small chunks. The caramel corn is best eaten the same day it is made, but can be stored in an airtight zip-top bag for up to 2 days.
Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!
- Baby Blue Punch from Or Whatever You Do
- Easy Fall Party Punch from Miss in the Kitchen
- Mimosa Bar from My Life Well Loved
- Simple Southern Sweet Tea from Love and Confections
Appetizers & Salads
- Creamy Grape Salad with Toasted Pecans from Unsophisticook
- Mini Chicken & Waffles from Sweet Beginnings
- Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi
- Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos
- Spicy Southern Deviled Eggs from This Gal Cooks
- American Pierogi Casserole from Rants From My Crazy Kitchen
- Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla
- Pimento Cheese Tomato Ham Sliders from Honey and Birch
- Banana Pudding Layered Dessert from High Heels and Grills
- Brookies from Baked Bree
- Caramel Corn from The Redhead Baker (recipe above)
- Caramel Pecan Cheesecake from Cooking with Carlee
- Chocolate Chip Clouds from All Day I Dream About Food
- Lemon Donuts with Raspberry Glaze from Ashlee Marie
- Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom
- Mickey Mouse Candy Pops from The Decorated Cookie
- Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet
- Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
- Yellow Butter Cake with Chocolate Icing from That Skinny Chick Can Bake
- Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt
- Worms and Dirt Cookie Cups from Cupcakes & Kale Chips