Ingredients
Equipment
Method
Instructions
- Step 1: Pop the Popcorn - Start by popping the popcorn. If using microwave popcorn, pop both bags according to the package instructions. If using kernels, heat a large pot over medium heat, add a few tablespoons of oil, and then add your popcorn kernels. Cover and shake the pot until popping slows down, then remove from heat.
- Step 2: Prepare the Caramel - In a medium saucepan, melt the butter over medium heat. Once melted, stir in the white Karo syrup, brown sugar, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, stop stirring and let it boil for about 4-5 minutes without stirring.
- Step 3: Add Baking Soda - Remove the saucepan from the heat and carefully stir in the baking soda. The mixture will bubble up, so be cautious.
- Step 4: Combine Popcorn and Caramel - Pour the hot caramel over the popped popcorn in the large mixing bowl. Use a wooden spoon or spatula to gently toss the popcorn until it’s evenly coated with the caramel.
- Step 5: Bake for Crunchiness - Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper. Bake for 45 minutes, stirring every 15 minutes.
- Step 6: Cool and Enjoy - Once the popcorn is baked, remove it from the oven and let it cool completely on the baking sheet. Once cooled, break it into pieces and enjoy your homemade caramel popcorn!
Notes
- This caramel popcorn is freezer-friendly; store in an airtight container for up to 3 months.
- For a spicier version, add cayenne pepper or chili powder when mixing the caramel with the popcorn.
- Ensure the caramel doesn't cook too long to avoid hardness.