Olivias Killer Caramel Korn a.k.a. Easy caramel popcorn. The easiest and best homemade caramel popcorn recipe I've ever tried.
Simple caramel popcorn
My daughter Olivia found this recipe and we made a few changes to it. This is a great recipe for the kids on a snowy afternoon like yesterday when we opened this batch.
I'm afraid the adults ate a lot more than the children. Totally addicting!
TIP: The darker the brown sugar you use, the deeper the caramel flavor. However, any type of brown sugar still makes an exceptionally tasty caramel popcorn.
Dark brown sugar.
Have you ever baked caramel corn in chocolate chip cookies? Get the recipe here.
Caramel Corn Chocolate Chip Cookies
Like this easy caramel popcorn recipe?
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Originally published March 2008.
Preparation time:
15 minutes
Cooking time:
1 hour 5 minutes
Total time:
1 hour 20 minutes
The best caramel corn I have ever tried.
ingredients
-
½ cup of popping corn
-
¼ cup canola oil
-
2 teaspoons of sea salt
-
½ cup butter
-
½ cup corn syrup (light or dark is fine)
-
1 cup of brown sugar
-
½ teaspoon vanilla extract
-
½ teaspoon baking powder
manual
- Add the corn to the oil, mix with the sea salt and set aside in a very large bowl. You can use air dried corn if you want.
- In a medium saucepan, mix the butter, brown sugar, and corn syrup together.
- Bring to a boil and simmer over medium heat for 5 minutes.
- Remove from heat and add vanilla extract and baking powder.
- Stir well and immediately pour over the corn. Stir well to coat the popcorn on all sides.
- Spread on a baking sheet lined with parchment paper and bake for an hour at 250 degrees Celsius, throwing the popcorn every 15 minutes. Take out of the oven and spread in a layer on parchment or waxed paper to cool completely. Store in an airtight container.
suggested products
Rock Recipes is a participant in the Amazon Services LLC Affiliate Program, an affiliate advertising program that allows us to earn fees by linking to Amazon.com and related websites. Our product recommendations are aimed almost exclusively at those we are currently using or have used in the past.
Nutritional information
yield
8th
Serving size
1 serving (1/2 cup)
Amount per serving
Calories 316Total fat 19gSaturated fat 8gTrans fat 1gUnsaturated fat 10 gcholesterol 31 mgsodium 771 mgcarbohydrates 39gFiber 0gsugar 39gprotein 0g
The nutrition information provided is calculated automatically by third party software and is intended as a guide only. The exact accuracy cannot be guaranteed. For recipes where not all ingredients may be used in full, e.g. For example, with meat coatings or sauces or dressings, the calorie and nutritional values per serving are probably a little lower than stated.
