Crispy Baked Caramel Popcorn
Achieve perfectly coated, crispy caramel popcorn with a thin, delightful crunch. This recipe uses baking soda and a low oven bake to ensure it stays fresh for weeks.
- Prep10 min
- Cook55 min
- Total1h 5m
- DifficultyEasy
- Servings8
This recipe delivers a superior caramel popcorn experience, moving beyond sticky clumps to a delicate, crisp coating. The secret lies in the careful preparation of the popcorn and the final baking stage, which dries out the caramel, making it last.
It's perfect for sharing, gifting, or simply enjoying as a sweet treat that maintains its delightful texture for an extended period.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pop the corn: Heat the vegetable oil in a large pot over medium heat. Add a few kernels to test; when they pop, remove them quickly.
- Add the rest of the kernels to the pot. Shake gently to distribute them evenly, then cover. Once popping begins vigorously, give the pot one gentle shake.
- Remove from heat once popping slows to about 3 seconds between pops. Transfer the popcorn to a very large bowl; you should have about 10 cups.
- Preheat your oven to 225°F/230°F.
- Make the caramel: Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar, corn syrup, and salt until just combined.
- Bring the mixture to a bubble and simmer for 4 minutes without stirring.
- Remove the saucepan from the heat. Quickly whisk in the vanilla extract and baking soda. The caramel will foam up significantly.
- Immediately pour the hot caramel over the popcorn in the large bowl. Toss well until the caramel begins to cool and harden.
- Prepare for baking: Spread the caramel-coated popcorn evenly onto two baking sheets.
- Bake for 45 minutes, tossing the popcorn every 10 minutes. The caramel will melt and re-coat during the first few tosses, ensuring even coverage. (If using glucose or honey, bake for an additional 15 minutes).
- Let the popcorn cool completely on the baking sheets. Break into pieces and enjoy. It stays crisp for 2-3 weeks!
💡 Tips
- For perfectly popped corn, ensure your pot is large enough to accommodate the expansion.
- Don't stir the caramel while it simmers; this prevents crystallization.
- Work quickly when combining the hot caramel with the popcorn and baking soda.
Inspired by a recipe from RecipeTin Eats