Caramel Popcorn Coating

Caramel Popcorn Coating

A buttery, deep amber syrup that hardens into crackly caramel corn clusters.

Total 30 min Makes 16 oz Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This cooked sugar syrup combines butter, brown sugar, and corn syrup into a glossy caramel that coats popcorn evenly before baking into crisp, crunchy clusters. A touch of baking soda aerates the caramel so it sets light rather than taffy-dense, making it ideal for movie nights, holiday gifting, or snack mixes.

Ingredients

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1/2 cup corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Method

  1. In a 6-quart saucepan, melt the butter over medium heat.

  2. Stir in the brown sugar, corn syrup, and salt until combined, then bring to a boil, stirring occasionally.

  3. Once boiling, stop stirring and let the mixture boil undisturbed until it reaches 250°F to 255°F on a candy thermometer (hard-ball stage).

  4. Remove from heat and quickly whisk in the baking soda and vanilla extract; the caramel will foam and lighten in color.

  5. Immediately pour the hot caramel over popped popcorn in a large bowl, folding gently with a greased spatula to coat evenly before it sets.

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    Caramel Popcorn Coating

    This cooked sugar syrup combines butter, brown sugar, and corn syrup into a glossy caramel that coats popcorn evenly before baking into crisp, crunchy clusters. A touch of baking soda aerates the caramel so it sets light rather than taffy-dense, making it ideal for movie nights, holiday gifting, or snack mixes.

    30 min 16 oz 220 cal

    Ingredients

    • 1 cup unsalted butter
    • 2 cups brown sugar, packed
    • 1/2 cup corn syrup
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon vanilla extract

    Method

    1. 1

      In a 6-quart saucepan, melt the butter over medium heat.

    2. 2

      Stir in the brown sugar, corn syrup, and salt until combined, then bring to a boil, stirring occasionally.

    3. 3

      Once boiling, stop stirring and let the mixture boil undisturbed until it reaches 250°F to 255°F on a candy thermometer (hard-ball stage).

    4. 4

      Remove from heat and quickly whisk in the baking soda and vanilla extract; the caramel will foam and lighten in color.

    5. 5

      Immediately pour the hot caramel over popped popcorn in a large bowl, folding gently with a greased spatula to coat evenly before it sets.