Caramel Popcorn

This easy Caramel Popcorn combines fresh popcorn with homemade caramel and almond slivers. This popcorn is a must try!  It has just the right amount of crunch and fresh caramel flavor. You will never buy that boxed stuff again!  Forget that stuff that you get in the big tin at Christmas time.  Make it fresh and enjoy all the sweet and salty flavor.

I remember going to baseball games when I was a kid with my Dad. One of my fondest memories was that he would always purchase me a box of Cracker Jack.  I just loved the sweet and salty taste of the Cracker Jack and the little trinket toy.  This easy popcorn recipe helps kindle those old sweet memories of the good times I had with my Dad. Enjoy this treat for a snack, dessert or after school munchie.

How to make Caramel Popcorn

Start by popping the popcorn kernels. Then cover a couple of baking sheets with aluminum foil.  Spread the popped popcorn and almonds over the prepared baking sheets in a single layer.  Place in the oven while you make the caramel.

Now in a medium saucepan over medium heat add the brown sugar, corn syrup, salt, and butter.  Then bring it to a low boil stirring constantly with a silicon spatula. Continue boiling over low to medium heat for 4 minutes without stirring. Remove from the heat and add the baking soda and vanilla. The mixture will bubble up a lot so be careful. Remove the popcorn from the oven and pour the caramel mixture over the popcorn and nuts right in the pan turning to coat. Finally place the popcorn mixture back into the oven for about one hour flipping every 10-15 minutes.  Remove from the oven and cool.  Once cooled enough to handle separate any pieces that are stuck together. When it is fully cooled store in an airtight container on the counter.

Tips for making Caramel Corn

• You can use salted or unsalted popcorn for this recipe however I prefer the salty sweet combination so I always use salted.
• For a change of pace substitute peanuts, cashews, or pistachios in place of the almonds.
• Cover the baking sheet with aluminum foil or parchment paper and for extra ease in removal of the caramel corn, spray with nonstick cooking spray.
• The mixture will bubble a lot when you add the baking soda and vanilla so use a pot that is large enough for some serious bubbling action and be careful.
• To mold into popcorn balls use your buttered hands and mold into balls.  This must be done when the popcorn is still hot and sticky so be careful.  If it cools too much to work with return the popcorn to the oven for about 5 minutes.
• To easily clean the sticky saucepan fill it with water and place it back on the stove to simmer. Stir frequently until the sticky caramel releases.
• This is a small batch recipe and is enough for a family of four for movie night snacking.
• Store in airtight container for up to a week at room temperature.

Almond Caramel Popcorn Recipe

This easy Caramel Popcorn combines freshly microwaved popcorn with homemade caramel and almond slivers.  Perfect for movie night or game night.

5 from 5 votes

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

Calories: 341kcal

Author: Beth Pierce

Ingredients

• 2 bags microwave popcorn bags have approximately 4.5 cups of popped corn each
• 1 2 ounce bag slivered almonds (approximately 1/2 cup)
• 1/2 cup brown sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven to 250 degrees.
• Pop the popcorn according to the instructions on the bag. Place the popcorn and the almonds in a single layer on two baking sheets covered with aluminum foil and sprayed with nonstick cooking spray. Place in the oven while you prepare the caramel.
• In a medium saucepan over medium heat add the brown sugar, corn syrup, salt, and butter. Bring it to a low boil stirring constantly with a silicon spatula. Continue boiling over low to medium heat for 4 minutes without stirring. Remove from the heat and add the baking soda and the vanilla extract. The mixture will bubble up a lot so be careful.  Drizzle over the popcorn and nuts turning to coat.
• Place back in the oven at 250 degrees for one hour. Flip every 10-12 minutes. Remove from oven, allow to cool and separate any pieces that are stuck together.

Notes

• You can use salted or unsalted popcorn for this recipe however I prefer the salty sweet combination so I always use salted.
• For a change of pace substitute peanuts in place of the almonds.
• The mixture will bubble a lot when you add the baking soda and vanilla so use a pot that is large enough for some serious bubbling action.
• To mold into popcorn balls use your buttered hands and mold into balls.  This must be done when the popcorn is still hot and sticky so be careful.  If it cools too much to work with return the popcorn to the oven for about 5 minutes.
• This is a small batch recipe and is enough for a family of four for movie night snacking.
• Store in airtight container for up to a week.

 

Nutrition

Calories: 341kcal | Carbohydrates: 46g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 158mg | Fiber: 3g | Sugar: 29g | Vitamin A: 289IU | Calcium: 27mg | Iron: 1mg

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This post was originally published August 28, 2016 and was republished on July 1, 2020 with new content.