- 2 cups sugar
- 1 1/3 cups water
- 1/2 cup light corn syrup
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 18 cups popped corn
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
This homemade caramel popcorn recipe is perfect for snacking on at home or giving away as gifts during the holiday season.
- Cooking spray
- 1 cup packed dark brown sugar
- 1/2 cup light-colored corn syrup
- 1/3 cup butter 1 tablespoon light molasses
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda 1/2 teaspoon salt
- 12 cups popcorn (popped without salt or fat)
Preheat oven to 250°.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.
Let the caramel popcorn cool completely before dividing it into holiday tins for giving.
For more fun recipes: check this out: Popcorn recipes