Oven-Baked Caramel Popcorn
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Snacks A classic recipe for perfectly crisp and crunchy caramel popcorn. Popcorn is coated in a simple, boiled brown sugar caramel sauce and then baked low and slow in the oven for an irresistible, non-sticky finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 3 quarts |
🔪 Key Equipment
- large bowl
- medium saucepan
- large cookie sheet
- spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Quarts | Popcorn | Popped |
| 1 Cup | Brown Sugar | Packed |
| 1/2 Cup | Butter / Margarine | 1 stick |
| 1/4 Cup | Corn Syrup | Light |
| 1/2 Teaspoon | Salt | None |
| 1/2 Teaspoon | Soda | Baking |
Instructions
Step 1: Prepare the Caramel
- Preheat your oven to 200°F and prepare a large ungreased cookie sheet.
- In a medium saucepan, melt the 1/2 cup butter/margarine. Add the 1 cup brown sugar, 1/4 cup corn syrup, and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil for 5 minutes until the mixture is smooth and bubbling.
- Remove the sauce from the heat and immediately stir in the 1/2 teaspoon baking soda; the mixture will foam up significantly.
Step 2: Bake and Crisp
- Pour the hot caramel sauce over the 3 quarts popped popcorn and stir well with a large spatula until every kernel is evenly coated.
- Spread the coated popcorn onto the cookie sheet in a single layer.
- Bake for 1 hour, stirring the popcorn every 15 minutes to ensure even crisping and prevent burning.
- Let the popcorn cool completely on the cookie sheet until crisp and firm, then break apart any large clumps.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week to maintain crunch.
Original Recipe Scan
