Ingredients
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon kosher salt (plus extra for sprinkling)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
If you want to swap things up, you can use coconut oil instead of butter for a dairy-free twist. For the corn syrup, honey or maple syrup can work, although the texture might be slightly different. And if you prefer a finer salt, feel free to use sea salt flakes instead of kosher salt—it adds a nice crunch on top.
Instructions
- Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps the clusters crisp up without sticking.
- Place the popped popcorn in a very large bowl, making sure to remove any unpopped kernels. I usually enlist my kids for this part—it’s a great way to get them involved and keep the kitchen safe!
- In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, corn syrup, and 1 teaspoon kosher salt. Bring the mixture to a gentle boil, stirring constantly. Let it boil without stirring for exactly 4 minutes. This is the magic window where the caramel thickens just right.
- Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up, so be careful here—this reaction is what gives the caramel its light, airy texture.
- Immediately pour the caramel sauce over the popcorn. Use a heatproof spatula or wooden spoon to gently fold the caramel into the popcorn, making sure it’s evenly coated. Try not to crush the popcorn as you mix.
- Spread the coated popcorn evenly onto the prepared baking sheets. Sprinkle a light pinch of sea salt over the top to enhance that salty-sweet contrast we all love.
- Bake for 45 minutes, stirring every 15 minutes to help the clusters bake evenly and get crispy all around. The slow bake is key to achieving that perfect crunch, something I learned from many trial-and-error evenings in my kitchen.
- Remove from oven and let cool completely on the baking sheets. As it cools, the caramel hardens, binding the popcorn into irresistible clusters.
- Once cool, break into bite-sized clusters and store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International