Ingredients
Scale
- 10 cups of popped popcorn (preferably fresh)
- 1 cup unsalted butter
- 2 cups brown sugar
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: orange and black sprinkles, edible glitter, or candy eyes for decoration
Instructions
- Pop the popcorn using your preferred method and spread evenly on a large baking sheet lined with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Add brown sugar, corn syrup, and salt. Stir constantly until the mixture reaches a gentle boil, then cook for 4-5 minutes without stirring.
- Remove from heat and stir in vanilla extract and baking soda. The mixture will foam; this is normal.
- Pour the caramel sauce over the popcorn and toss gently to coat all kernels evenly. Add sprinkles or edible glitter if desired before baking.
- Preheat oven to 250°F (120°C). Spread coated popcorn on a baking sheet and bake for about 45 minutes, stirring every 15 minutes to ensure even caramel coating.
- Allow to cool completely before breaking into clusters. Store in an airtight container for up to a week.
Notes
- Use fresh popcorn for the best crunch.
- Customizable with seasonal decorations like sprinkles, candy pumpkins, or edible glitter.
- For a vegan version, substitute coconut oil for butter and use vegan caramel recipes.
- Stir every 15 minutes during baking for even caramel distribution.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Holiday Snacks
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg