Caramel popcorn

Sometimes I try new recipes just to see if I can even make something I’ve never thought of making (in this case, caramel). And since popcorn is one of my top favorite foods, I knew this wouldn’t disappoint unless I totally burned the caramel.

It turned out really well, and this is the perfect example of why I make my food. It was super easy and customizable and it’s a treat that, although not healthy, I know exactly what’s in it, and no extra not-good-for-you ingredients are added!

This seems like a great autumn or holiday treat, so I will probably make this again. I could see trying butterscotch or adding nuts or cinnamon to this in the future. It was easy (and fun!) to make and made the house smell great.

Caramel popcorn


  • Cooking spray
  • 1 cup packed dark brown sugar
  • 1/2 cup light-colored corn syrup
  • 1/3 cup butter
  • 1 tablespoon light molasses
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 cups popcorn (popped without salt or fat)


  1. Preheat oven to 250°.
  2. Coat a large jelly roll pan with cooking spray.
  3. Combine sugar, corn syrup, butter and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once.
  4. Remove from heat; stir in vanilla, baking soda and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
  5. Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
  6. Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature. Store in an airtight container for up to 1 week.

What is your favorite snack food?

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