Ingredients
Equipment
Method
Instructions
- Step 1: Pop the Popcorn - If you’re using unpopped kernels, pop them according to the package instructions. For bagged popcorn, simply open the bags and pour the popcorn into a large mixing bowl. Make sure to remove any unpopped kernels.
- Step 2: Make the Caramel Sauce - In a medium saucepan, combine 1 cup of butter, 1 cup of corn syrup, and 1 cup of light brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for 4-5 minutes without stirring. Remove from heat and stir in the sweetened condensed milk, vanilla extract, and salt.
- Step 3: Combine Popcorn and Caramel - Pour the hot caramel sauce over the popped popcorn in the large mixing bowl. Use a wooden spoon to gently toss the popcorn until it’s evenly coated with the caramel.
- Step 4: Spread on Baking Sheet - Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper.
- Step 5: Bake for Extra Crunch - Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes. This helps to create a crunchy texture.
- Step 6: Cool and Serve - Once baked, remove the popcorn from the oven and let it cool completely. Once cooled, break it into pieces and serve in a bowl or store it in an airtight container.
Notes
- Store cooled caramel corn in an airtight container to maintain freshness.
- For a dairy-free option, substitute coconut oil for butter.
- Add nuts or chocolate for a personalized touch!