Makes about 16 cups of caramel corn
- 1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
- 1 cup salted butter
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 2 teaspoons kosher or sea salt, divided
- Preheat oven to 300°F.
- Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Pop popcorn kernels using air popper into a large bowl.
- In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
- Pour caramel mixture over popcorn and stir to coat evenly.
- Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp – 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
- Allow popcorn to cool on a parchment lined counter.
You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!
- Serving Size: 1 cup
- Calories: 168
- Sugar: 9.1 g
- Sodium: 295.8 mg
- Fat: 11.9 g
- Carbohydrates: 15.3 g
- Protein: 1.2 g
- Cholesterol: 30.5 mg
Keywords: popcorn, cookies and cups, caramel corn, salted caramel, popcorn recipe