Soft and Chewy Caramel Popcorn
This homemade caramel popcorn is sweet, salty, buttery, and super addictive. It blows away any store-bought caramel corn and is so simple to make.
Servings: 16 cups of caramel popcorn (1/2 cup per serving)
Calories: 301kcal
Ingredients
- 14 cups air-popped popcorn (about 1/2 cup kernels)
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup karo syrup
- 1 14-ounce can sweetened condensed milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Pop popcorn, then split between 2 large bowls and set aside.
- In a large nonstick saucepan over medium heat, melt butter, then add the sugar, brown sugar, karo syrup, sweetened condensed milk, and salt.
- Bring to a boil while stirring. Using a candy thermometer, cook until it reaches 235-240 degrees F, then remove from heat and stir in the vanilla extract.
- Pour half of your caramel sauce over the popped corn in one of the bowls and stir with a silicone spatula or wooden spoon until all of the popcorn is evenly covered in caramel. Pour the rest of the caramel sauce over the popcorn in the second bowl and stir to coat the popcorn evenly. If your popcorn is too sticky, pop a bit more and mix in up to 2 cups more popcorn.
- Spread the caramel corn onto two lightly greased or parchment paper lined baking sheets and let it cool for at least 20 minutes to allow the caramel to set.
- Serve in individual cups or large bowls, then transfer the rest into an airtight container to store. Enjoy!
Notes
Storing instructions: store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 301kcal | Carbohydrates: 50g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 146mg | Potassium: 55mg | Fiber: 1g | Sugar: 42g | Vitamin A: 374IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 0.4mg