Easy caramel corn recipe, homemade with simple ingredients. Loaded with caramel sauce. Sweet, crispy, crunchy. Perfect Fall or Thanksgiving snack.
Heat butter, brown sugar and corn syrup in a nonstick saucepan over medium heat until butter is melted and sugar is fully dissolved. Be sure to whisk often.
Remove from heat and mix in vanilla extract, salt and baking soda. Please note that the baking soda causes bubbling, which is normal.
Let this caramel mixture rest at room temperature for about 2-3 minutes or until it starts thickening slightly.
Pour caramel over popcorn and use a spatula to toss popcorn until fully coated. Work quickly!
Spread out this coated popcorn in 1 very large baking tray or 2 medium-sized baking trays, lined with parchment paper.
Bake at 225 degrees F for 45-60 minutes. Remove tray from oven every 15 minutes and toss popcorn with spatula and break any big clumps. I usually just have to do 3 intervals but on really humid days, 4 intervals gives better results.
Transfer the baked popcorn to another baking tray, lined with parchment paper.
Let it cool at room temperature and enjoy!