Crispy Homemade Caramel Corn

Far better than any store-bought version, this homemade caramel corn is so fresh, it’ll garner rave reviews and happy chews. Unlike other caramel popcorn recipes, this one utilizes baking soda to produce a more even coating. When mixed with the other ingredients, baking soda causes the caramel to expand and foam, creating a lighter topping. Additionally, as the popcorn is re-baked, the mixture re-melts, ensuring that every piece of popcorn has a thin coat of extra crackly caramel. This sweet treat stays crispy for two weeks, so store any extra in an airtight container and pull it out on your next movie night.

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Crispy Homemade Caramel Corn

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 10 cups

Calories 257 kcal

Author Bob's Red Mill

Ingredients

Popcorn

• 1/3 cup Bob's Red Mill Yellow Popcorn
• 1/4 cup olive oil

Caramel

• 7 Tbsp. unsalted butter
• 1/2 cup corn syrup
• 1 cup brown sugar packed
• 1/2 tsp. sea salt
• 1/2 tsp. Bob's Red Mill Baking Soda
• 1 tsp. vanilla extract

Instructions

Popcorn

1. In large pot over medium heat, heat oil.
2. Drop in three popcorn kernels and wait until they all pop. (Note: This ensures that oil is at correct heat level.)
3. Remove pot from heat, add remaining popcorn and shake to evenly spread kernels.
4. Return pot to heat and cover with lid, shaking frequently.
5. Once popcorn starts popping, shake pot gently to ensure all kernels receive heat.
6. When popping slows and almost stops, remove pot from heat and transfer popcorn to large bowl.

Caramel

1. Preheat oven to 225 degrees F. Line two baking trays with parchment paper.
2. In saucepan over medium heat, melt butter.
3. Add corn syrup, sugar and salt. Stir until just barely combined.
4. Once mixture begins to bubble, let simmer 4 minutes without stirring.
5. Remove from heat and whisk in vanilla and baking soda. (Note: The caramel will start to foam and expand.)
6. Drizzle caramel mixture over popcorn and toss to ensure even coat.
7. On baking trays, spread out coated popcorn.
8. Bake 45 minutes, stopping every 10 minutes to shake and toss as caramel re-melts.
9. After 45 minutes, remove popcorn from oven and let cool.
10. Break apart pieces and serve or store in airtight container for up to two weeks.

Recipe Notes

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Nutrition Facts

Crispy Homemade Caramel Corn

Amount Per Serving

Calories 257 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g30%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 22mg7%

Sodium 181mg8%

Potassium 34mg1%

Carbohydrates 35g12%

Fiber 0.1g0%

Sugar 35g39%

Protein 0.2g0%

Vitamin A 259IU5%

Calcium 23mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.