Vanilla Creme Caramel Corn
Vanilla Creme Caramel Corn
Ingredients
For the Caramel Corn
- 24 cups popped popcorn, (approximately 1 1/2 cups unpopped kernels)
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Preheat your oven to 250°F. Spread the popped popcorn evenly across two large aluminum baking pans (or more, if needed, to avoid overcrowding). Set aside.
⏱️ 5 min•🌡️ 250
- 2
In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, and light corn syrup. Place the pot over medium heat, stirring constantly with a wooden spoon until the butter is melted and the sugar is dissolved.
⏱️ 5 min
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and continue to boil, stirring frequently, until the caramel reaches a rich amber color and thickens. This process can take 10-15 minutes. Watch carefully to prevent burning.
⏱️ 15 min
- 4
Remove the pot from the heat. Immediately sprinkle the baking soda over the hot caramel. Stir vigorously until the mixture foams up and lightens in color. This reaction creates the airy texture of caramel corn.
⏱️ 1 min
- 5
Stir in the vanilla extract until fully incorporated.
⏱️ 1 min
- 6
Carefully pour the hot caramel mixture over the popcorn in the prepared baking pans. Using a heat-resistant spatula, gently but thoroughly mix the popcorn and caramel until all the popcorn is as evenly coated as possible.
⏱️ 3 min
- 7
Place the baking pans in the preheated oven. Bake for 15 minutes. After 15 minutes, remove the pans from the oven, stir the caramel corn well with the spatula, and sprinkle with 1/2 teaspoon of fine sea salt.
⏱️ 15 min•🌡️ 250
- 8
Return the pans to the oven and bake for another 15 minutes. Remove, stir again, and sprinkle with the remaining 1/2 teaspoon of fine sea salt.
⏱️ 15 min•🌡️ 250
- 9
Bake for a final 15 minutes, or until the caramel corn is golden-brown and feels crunchy when stirred. The caramel should be set and not sticky.
⏱️ 15 min•🌡️ 250
- 10
Remove from the oven and let cool completely in the pans. Once cool, break apart any large clumps. Store in an airtight container for up to 2 weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Creme Caramel Corn
Ingredients
For the Caramel Corn
- 24 cups popped popcorn, (approximately 1 1/2 cups unpopped kernels)
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Preheat your oven to 250°F. Spread the popped popcorn evenly across two large aluminum baking pans (or more, if needed, to avoid overcrowding). Set aside.
⏱️ 5 min•🌡️ 250 - 2
In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, and light corn syrup. Place the pot over medium heat, stirring constantly with a wooden spoon until the butter is melted and the sugar is dissolved.
⏱️ 5 min - 3
Bring the mixture to a boil, then reduce the heat to medium-low and continue to boil, stirring frequently, until the caramel reaches a rich amber color and thickens. This process can take 10-15 minutes. Watch carefully to prevent burning.
⏱️ 15 min - 4
Remove the pot from the heat. Immediately sprinkle the baking soda over the hot caramel. Stir vigorously until the mixture foams up and lightens in color. This reaction creates the airy texture of caramel corn.
⏱️ 1 min - 5
Stir in the vanilla extract until fully incorporated.
⏱️ 1 min - 6
Carefully pour the hot caramel mixture over the popcorn in the prepared baking pans. Using a heat-resistant spatula, gently but thoroughly mix the popcorn and caramel until all the popcorn is as evenly coated as possible.
⏱️ 3 min - 7
Place the baking pans in the preheated oven. Bake for 15 minutes. After 15 minutes, remove the pans from the oven, stir the caramel corn well with the spatula, and sprinkle with 1/2 teaspoon of fine sea salt.
⏱️ 15 min•🌡️ 250 - 8
Return the pans to the oven and bake for another 15 minutes. Remove, stir again, and sprinkle with the remaining 1/2 teaspoon of fine sea salt.
⏱️ 15 min•🌡️ 250 - 9
Bake for a final 15 minutes, or until the caramel corn is golden-brown and feels crunchy when stirred. The caramel should be set and not sticky.
⏱️ 15 min•🌡️ 250 - 10
Remove from the oven and let cool completely in the pans. Once cool, break apart any large clumps. Store in an airtight container for up to 2 weeks.
⏱️ 5 min