Ingredients
Scale
- 10 cups popped popcorn (preferably freshly made)
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- Optional: Halloween-themed sprinkles or edible glitter for decoration
Instructions
- Start by popping 10 cups of popcorn using your preferred method—air popper, stovetop, or microwave. Spread the popcorn evenly on a large baking sheet lined with parchment paper or a silicone baking mat.
- In a large saucepan, melt 1 cup of butter over medium heat. Add 1 cup of light brown sugar and 1/2 cup of light corn syrup. Bring to a boil, stirring constantly, and cook for 4-5 minutes without stirring.
- Remove from heat and stir in vanilla extract and sea salt. Add baking soda and mix until light and fluffy.
- Pour the caramel sauce over the popcorn and toss gently to coat evenly, being careful as the caramel is hot.
- Transfer the coated popcorn onto the prepared baking sheet. Bake at 250°F (120°C) for about 45 minutes, stirring every 15 minutes.
- Let cool completely on the baking sheet. Decorate with sprinkles or edible glitter if desired.
Notes
- Store in an airtight container at room temperature for up to a week.
- If longer storage is needed, keep in a sealed container in the fridge, but note that the caramel may become less crunchier.
- You can customize the flavor by adding nuts or candies before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg