Ingredients
Scale
- 10 cups of popped popcorn (preferably freshly made)
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Optional: halloween-themed sprinkles or edible decorations for extra spookiness
Instructions
- Pop the popcorn using your preferred method, removing unpopped kernels and placing in a large bowl.
- In a medium saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt; stir until well combined and bring to a boil.
- Stop stirring and cook for 4-5 minutes without disturbance. Remove from heat, stir in vanilla and baking soda; the mixture will bubble up.
- Pour hot caramel sauce over popcorn, tossing gently to coat all pieces evenly. Decorate with sprinkles if desired while still warm.
- Preheat oven to 250°F (120°C). Spread coated popcorn on a lined baking sheet.
- Bake for 45 minutes, stirring every 15 minutes for even coating and crunch.
- Allow to cool completely before breaking into clusters. Store in an airtight container.
Notes
- Use fresh popcorn for maximum crispiness.
- Stir the caramel continuously while boiling to prevent scorching.
- Adjust baking time for softer or crunchier texture.
- Experiment with flavors by adding cinnamon, pumpkin spice, or chili powders.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking, Stovetop
- 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: 30mg