Homemade Caramel Corn Gift Bags
A quick and easy recipe for perfectly crunchy, buttery caramel corn that’s ideal for gift-giving or snacking. This recipe uses simple pantry ingredients and yields a delicious treat with a smooth caramel coating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1/2 cup popcorn kernels (115 g)
- 1 cup unsalted butter (225 g), melted
- 1 1/2 cups packed brown sugar (300 g), preferably dark brown
- 1/2 cup light corn syrup (120 ml)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- Parchment paper for cooling
Instructions
- Pop the corn: Heat a large pot over medium heat with a tablespoon of oil. Add the popcorn kernels and cover with a lid. Shake occasionally to prevent burning. When popping slows to 2-3 seconds between pops, remove from heat and transfer popcorn to a large mixing bowl. Remove any unpopped kernels.
- Preheat oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper.
- Make the caramel sauce: In a large heavy-bottomed saucepan, melt the unsalted butter over medium heat. Stir in brown sugar, light corn syrup, and salt. Bring to a boil while stirring constantly. Once boiling, stop stirring and let boil for 4-5 minutes without stirring. (Use a candy thermometer to check for 250°F/121°C if available.)
- Remove saucepan from heat. Stir in baking soda and vanilla extract. The mixture will foam and lighten.
- Pour hot caramel sauce over the popped corn. Gently fold and toss until popcorn is evenly coated.
- Spread coated popcorn evenly on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to keep coating even and prevent clumps.
- Remove from oven and let caramel corn cool completely on parchment paper. Break into clusters and portion into gift bags or airtight containers.
Notes
Stir the caramel corn every 15 minutes during baking to prevent clumping. Use fresh popcorn kernels for best results. Let the caramel corn cool completely before breaking into clusters to avoid sticky fingers. For a dairy-free version, substitute vegan butter and maple syrup for butter and corn syrup. Sprinkle flaky sea salt after baking for a sweet-salty contrast. Store in airtight containers at room temperature to maintain crunch. Reheat in a 250°F oven for 5-10 minutes to refresh crispness if needed.
Nutrition
- Serving Size: 1 cup (30 g)
- Calories: 150
- Sugar: 18
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: caramel corn, homemade caramel corn, caramel popcorn, gift bags, easy caramel corn recipe, crunchy caramel corn, buttery caramel corn