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Published: November 30, 2020Author: Amy
Easy Homemade Caramel Popcorn that’s sweet, chewy, crunchy and all dressed up for Christmas. It’s the most delicious and fun caramel popcorn recipe!
Love popcorn like we do? Try this Garlic Bread Popcorn – so yummy!
Life without popcorn would be a sad life. And none of this microwave or brown paper bag, dry, air popped nonsense. Stovetop popcorn in a pot with oil and salt is the only way to go! Only thing better? Caramel Popcorn. Only thing more fun? Red and green caramel popcorn for Christmas!
Caramel Popcorn Recipe
The list of ingredients for this caramel popcorn recipe is short and most likely items you already have on hand. (For exact measurements and directions, scroll to the bottom.) Here’s what you need:
- Popcorn
- Unsalted butter
- Light brown sugar
- Light corn syrup
- Baking soda
- Vanilla
- Red and green food coloring
How to Make Caramel Popcorn
If you think caramel corn is hard to make, think again! It’s super easy right on the stove, without needing a candy thermometer. The popped popcorn gets coated with caramel, which is then baked in the oven at a low temperature, and stirred a few times so the caramel adheres to each kernel. You end up with a perfectly sweet, crunchy treat, without sticking to your teeth.
- Pop the kernels – you’ll start by making popcorn. My preferred method is stovetop popcorn, but you can use air popped or bagged popcorn, if you prefer. You’ll need 14 cups, divided between 2 large bowls.
- Make the caramel sauce – melt the butter, brown sugar, and corn syrup in a pot. Bring to a boil, stirring continuously for 3 minutes. Remove from the heat and add in the baking soda and vanilla.
- Divide the caramel mixture – since we’re making Christmas caramel corn, we’ll need to divide the caramel sauce between two bowls and tint one with red food dye, the other with green. Working very fast before it hardens, pour one bowl of colored caramel over one bowl of popcorn and toss to coat. Repeat with the other bowl of colored caramel and bowl of popcorn. Transfer mixtures to baking sheets coated with nonstick spray.
- Bake and stir – Bake for 45 minutes at 250 degrees F, rotating and stirring pans with a spatula every 15 minutes.
- Cool and serve – cool the popcorn completely and enjoy!
Caramel Corn Recipe Notes
- Have your popped popcorn, food dye, and utensils ready to go. Once the caramel sauce comes off the heat it hardens fairly fast.
- You can cook your caramel sauce in a pot or a nonstick skillet, for easier clean-up.
- Use a silicon spatula to stir the caramel instead of a spoon, so it doesn’t stick.
- Is caramel popcorn gluten free? It sure is!
Storage or Gift Giving
How long does Caramel Popcorn last? To keep the caramel corn fresh, store it in an air-tight container at room temperature on your counter. It will keep for about 2 weeks. (Good luck with that, though. In my house, we’re lucky if it lasts 1 day!)
If you can stop eating it yourself, this also make a great gift. A couple cups in a cello bag with bow and it’s a perfect for neighbors, teachers, and friends!
Watch it Being Made
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
{Christmas} Caramel Popcorn
5 from 8 Ratings
Easy Homemade Caramel Popcorn that's sweet, chewy, crunchy and all dressed up for Christmas. It's the most delicious and fun caramel popcorn recipe!
Print Recipe Rate Recipe Pin Recipe
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings: 14 cups
Ingredients
- 14 cups stovetop popcorn
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- red and green food coloring
Instructions
First, make the stovetop popcorn. Divide the popcorn evenly among two large bowls.
Preheat oven to 250 degrees F. Spray 2, 9×13 pans with cooking spray.
In a medium pot, melt together the butter, brown sugar, and corn syrup. Bring to a boil, stirring continuously with a silicon spatula. Continue to gently boil and stir for 3 minutes. Remove from heat and stir in the baking soda and vanilla.
Divide the caramel between two medium bowls, add red food coloring to one, green food coloring to the other until you reach the desired shades (I used 10 drops each.)
Working fast before the caramel hardens, pour one bowl of colored caramel over one bowl of popcorn. Toss to coat. Repeat with the other bowl of colored caramel and bowl of popcorn.
Transfer popcorn to the prepared pans; place in the oven and bake for 45 minutes, rotating pans and stirring each pan with a spatula (coated with cooking spray) every 15 minutes.
Cool completely before serving.
Enjoy in a big bowl, individual bowls, or wrap in cellophane bag with a ribbon and give as gifts!
Video
Nutrition
Calories: 243kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 70mg | Fiber: 2g | Sugar: 29g | Vitamin A: 325IU | Calcium: 24mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Snack
Cuisine: American
Keyword: Caramel Popcorn, Caramel Popcorn recipe
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