Ingredients
Scale
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 10 cups popped popcorn
- Optional: seasonal sprinkles, candy eyes, or chocolate drizzle for extra spookiness
Instructions
- In a large saucepan over medium heat, melt 1 cup of unsalted butter. Stir in 2 cups of brown sugar and 1/2 cup light corn syrup. Bring to a rolling boil while stirring constantly.
- Once boiling, let it simmer for 4-5 minutes without stirring. Remove from heat and quickly stir in 1 teaspoon of baking soda and 1 teaspoon of vanilla extract. The mixture will bubble up.
- Pour the hot caramel sauce over the 10 cups of popcorn in a large mixing bowl. Gently stir to evenly coat each kernel with caramel.
- Preheat your oven to 250°F (120°C). Spread the coated popcorn on a lined baking sheet. Bake for 45 minutes, stirring every 15 minutes for even crispiness.
Notes
- Add seasonal decorations like sprinkles or candy eyes for a spooky effect.
- Store in an airtight container for up to two weeks to maintain freshness and crunch.
- For an extra crunch, bake longer or use a lower oven temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg