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Caramel Popcorn

If you’re a Cracker Jack fan like me, you can adapt this caramel popcorn recipe to suit your fancy. I like to double the ratio of caramel to corn and dump in honey-glazed peanuts sometimes, other times cashews or pecans, although allergy-aware moms can just skip nuts entirely. That’s the beauty of homemade Cracker Jack—no matter what you do, it looks and tastes exactly as it’s supposed to.

Homemade caramel popcorn doesn’t have the same shelf life as the store-bought kind, but that’s fine, too—this won’t last more than an inning.–Allison Parker

LC Popcorn-Palooza Note

We like caramel popcorn as much as the next person—perhaps more. Quite a lot more, actually, when it comes to this old-fashioned, crowd-pleasing recipe from Wendy Bazilian, DrPH, MA, RD, and co-author of The SuperFoodsRx Diet. (Hey, if a nutritionist chooses to spend her splurge calories on this recipe, it must be good!) This makes a whoppingly big batch. Not that it doesn’t disappear quickly, mind you. But if restraint isn’t your strong suit, you may wish to take strategic action, such as halving the recipe. Or if you have no qualms about temptation, by all means, go ahead and make the full batch. Consider yourself warned.

Caramel Popcorn Recipe

  • Quick Glance
  • 20 M
  • 2 H, 20 M
  • Serves 8 to 12 (if you're lucky)

Ingredients

  • 1 1/4 cups unpopped popcorn kernels
  • 1 1/2 sticks salted butter
  • 1 cup packed brown sugar (preferably light brown, although dark brown will work if that’s all you have)
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Directions

  • 1. Preheat the oven to 200° F (93°C). (If your oven doesn’t go this low, simply heat it to the lowest temperature it can maintain and take a few minutes off the total baking time.)
  • 2. Pop the popcorn in an air popper or the conventional stove-top way (some may refer to this as the “old-fashioned” way). The unpopped kernels should yield about 6 to 8 quarts (24 to 32 cups) of popped corn. Transfer the popcorn to 2 large roasting pans.
  • 3. In a small saucepan, heat the butter and brown sugar until the butter melts and the sugar dissolves. Add the corn syrup and salt and bring to a boil. Keep at a rolling boil for 5 minutes.
  • 4. Remove the pan from the heat and immediately and carefully stir in the baking soda (the mixture may roil and sputter). The caramel will be thick. Quickly pour the caramel over the popcorn, drizzling it back and forth as you stir the popcorn with a wooden spoon. The caramel should be pretty evenly distributed, although it may be impossible to coat every single piece of popcorn. This is okay.
  • 5. Bake the caramel corn for 1 hour total, stirring it every 15 minutes. (The corn will not darken appreciably. Just trust us on the overall timing.) Remove the pans from the oven and let the popcorn cool for 1 hour, if you can wait. Then stir again. If by chance you have any leftover, you can store it in an airtight container for up to a few days. (We’re guessing on how long it will last because no one we know who tried it could keep any around that long. If you can resist temptation, do let us know how the caramel corn holds up after a couple of days!)
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