Oven Baked Caramel Popcorn
The BEST baked caramel popcorn recipe ever. Crunchy, sweet, buttery and perfectly baked.
- 8 quarts of popped popcorn about 2 batches, air popped
- 1 cup butter
- 2 cup brown sugar
- 1/2 cup light karo syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
Place popcorn into a roasting pan or large baking pan. Set aside.
Combine butter, sugar, salt and karo syrup in a medium sauce pan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
Remove from heat and add baking soda. Stir.
Pour over popped corn and stir to coat evenly.
Bake at 200 degrees, stirring every 15 minutes, for 1 hour. Pour out onto waxed paper and cool.
Why do you need to use baking soda in this caramel popcorn recipe?
The baking soda reacts with the caramel to create a softer texture, even after baking. Making it easier to bite into!
How long will caramel popcorn last?
If kept in a air tight container it will last at least a month.
Can you make caramel popcorn with margarine?
No. For any caramel recipe you must use butter. For flavor and texture.
Why is my caramel mixture grainy?
A grainy texture could indicate that the sugar hasn't been dissolved completely. Stir constantly and scrape the sides while cooking to make sure everything gets mixed.