Description
A deliciously sweet and crunchy caramel corn recipe made with sweetened condensed milk for extra creaminess. This homemade caramel corn is coated in a rich caramel sauce and baked until perfectly crisp, making it an irresistible snack or dessert treat.
Ingredients
Scale
Popcorn
- 10 cups popped popcorn (ensure no unpopped kernels)
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Popcorn: Place the popped popcorn into a large mixing bowl, ensuring that any unpopped kernels are removed to avoid biting hazards.
- Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter until fully liquid.
- Combine Ingredients: Add the brown sugar, sweetened condensed milk, and light corn syrup to the melted butter. Stir the mixture thoroughly to combine all ingredients evenly.
- Cook Caramel: Bring the mixture to a gentle boil, stirring constantly. Once boiling, continue cooking for 5 minutes while stirring frequently to dissolve the sugar completely and achieve a smooth caramel sauce.
- Add Flavorings: Remove the saucepan from heat, then stir in the vanilla extract and salt to enhance the flavor complexity of the caramel.
- Coat Popcorn: Pour the hot caramel sauce evenly over the popcorn. Use a spatula or wooden spoon to gently toss and coat all popcorn pieces with the caramel thoroughly.
- Spread Evenly: Transfer the caramel-coated popcorn onto the prepared baking sheet. Spread it out in an even layer for uniform baking.
- Bake: Bake the caramel corn in the preheated oven for 45 minutes. Stir the popcorn every 15 minutes to ensure even caramel coating and crispiness throughout.
- Cool: Remove the caramel corn from the oven and allow it to cool completely on the baking sheet. Once cooled, break apart any large clusters if desired for easier serving.
- Serve or Store: Serve immediately for best freshness or store in an airtight container once fully cooled to maintain its crunch.
Notes
- Make sure to remove all unpopped kernels before coating the popcorn to avoid hard bites.
- Stirring the caramel mixture frequently during boiling prevents burning and ensures a smooth sauce.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Stirring the popcorn every 15 minutes during baking helps achieve an even crisp texture and prevents clumping.
- Store caramel corn in an airtight container at room temperature to keep it fresh for up to one week.
