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“The best caramel corn ever!”
READY IN:
1hr 30mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Pop popcorn using a hot air popper. Keep popcorn warm by placing it in oven set to 250 degrees while making caramel sauce. I put it in a large turkey roaster, I also like to spray it with cooking spray so that the caramel sauce does not stick as badly.
  2. Bring butter, sugar, corn syrup, and salt to a boil over medium high heat and stir for 5 minutes.
  3. Remove from heat add vanilla and baking soda. This will cause the caramel to bubble or fizz up make sure that you use a big enough pan.
  4. Slowly pour over popped corn, I usually pour half the mixture then stir the corn, stirring up the popcorn from the bottom to the top. Then pouring the rest of the caramel and carefully stirring so as to not break up the popped kernels.
  5. Return caramel corn to oven and bake for 15 minute intervals. I remove between the 15 minute intervals, I use the lid of the roaster to flip the caramel so that as the caramel settles to the bottom of the pan it goes back the other direction. After an hour remove from oven and allow to cool. Store in covered container to preserve the crispness.

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