Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (80ml) light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 12 cups freshly popped popcorn (about 1/2 cup unpopped)
- Optional: Halloween sprinkles or themed edible decorations
Instructions
- Pop your popcorn using your preferred method and set aside in a large bowl.
- In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and cook for 4-5 minutes without stirring.
- Remove from heat and stir in vanilla extract and baking soda. The mixture will foam up.
- Pour the caramel sauce evenly over the popcorn, tossing gently to coat all pieces thoroughly.
- Preheat oven to 250°F (120°C). Spread coated popcorn on a parchment-lined baking sheet. Bake for 45 minutes, stirring every 15 minutes. Let cool completely before serving.
Notes
- Store in airtight containers or resealable bags for up to two weeks.
- For longer storage, refrigerate and bring to room temperature before serving.
- Add nuts, sprinkles, or edible glitter for festive variations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Bake, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (around 20g)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg