Caramel Popcorn Recipe

I found this recipe for Caramel Popcorn in the October 2011 Real Simple magazine and had to try it out.  It was wonderful!  It was easy to make and oh so yummy!  It’s perfect for your next movie night or make it for your next party.  You won’t be disappointed.

Here are the ingredients:

The recipe says to make your popcorn on the stovetop but I cheated and used microwave popcorn.

First you make the popcorn and dump it into a bowl.  Then you mix the butter, brown sugar, and corn syrup in a sauce pan over medium heat for 3 to 5 minutes.

Make sure you stir it frequently.  This is how it looks when it’s ready…

Stir in the vanilla and salt.  Then pour it over the popcorn and toss it all together.

After it’s tossed together, spread it on a baking sheet and bake it in a 300 degree oven for 30-35 minutes. (Mine was perfect in 30 minutes).  Toss the popcorn once while it’s baking.  Allow it to cool on the baking sheet.  The popcorn will crisp as it cools down.  We only left it cool for 5 minutes or so because we couldn’t resist tasting it!  Delicious!


(Originally found in the Real Simple magazine, October 2011)


Nonstick Cooking Spray

One bag of microwave popcorn (or if you wish to make it on the stove top:  1/4 cup popcorn kernels and 3 T. canola oil)

6 Tablespoons butter, cut into pieces

1/3 cup packed light brown sugar

3 Tablespoons light corn syrup

1 teaspoon vanilla extract

1/4 teaspoon kosher salt


-Heat the oven to 300 degrees.  Spray a rimmed baking sheet with cooking spray.

– Pop the microwave popcorn.*  Transfer to a bowl when done popping.

– In a medium saucepan, combine the butter, brown sugar, and corn syrup.  Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3-5 minutes.  Stir in the vanilla and salt.  Pour over the cooked popcorn and toss to coat using a rubber spatula (I used a wooden spoon).

– Spread the popcorn mixture on the baking sheet and bake, tossing once, until deep amber, 30-35 minutes.  Remove from the oven, toss, and let cool on the baking sheet.  (The popcorn will crisp as it cools).

The popcorn will keep in an airtight container at room temperature for up to 1 week.

*If making popcorn on the stovetop:  Heat the oil in a large saucepan over medium heat.  Add the popcorn kernels, cover, and cook, shaking the saucepan constantly once the kernels begin to pop, until there is a 2-3 second interval between pops, 5 to  7 minutes.


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