Homemade caramel popcorn was one of my Mom’s specialties when I was a kid. Every time I go home and see that big metal bowl she makes it in, my mouth starts watering….think Pavlov. Her recipe results in the perfectly sweet and crunchy popcorn I love. Nothing goopy, mushy or sticky with this best recipe! If you have ever wondered how to make caramel popcorn at home, keep on a readin’……
This is another recipe that takes me way back to my childhood and it is still one of my all time favorites. My kid’s friends have come to expect a massive bowl of this golden deliciousness when they come over. To quote one of my son’s friends, “What kind of crazy Mormon magic did you work on this stuff Mrs Jones?”
People ask me all the time for this homemade caramel popcorn recipe and I always get a few questioning looks when they see the recipe calls for margarine instead of butter. If you should know anything about me, it is that I ADORE butter but there are a few, and only a few, recipes where margarine actually works better. This just happens to be one of them. You have to trust me on this. Please!
This recipe makes a large amount of caramel popcorn, 7 quarts! I always mix it up and bake it in my big 20 quart stainless steel mixing bowl. Feel free to cut the recipe in half if you desire, but I speak from experience when I say you will have no problem making all 7 quarts disappear in a snap 🙂
If you love homemade caramel popcorn, I could probably convince you to try out my killer Kettle Corn recipe as well!
7 quarts of popped, unsalted popcorn
2 sticks margarine
2 C brown sugar
1/2 C corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
Preheat oven to 250 degrees. In a very large bowl, place the popped popcorn kernels, with all seeds removed.
In a medium saucepan, melt the margarine then add the brown sugar, corn syrup, and salt. Bring to a boil.
Remove from the heat and add the baking soda and vanilla. Mix well and allow the mixture to bubble up before carefully pouring it onto the popcorn. Gently mix the caramel and popcorn together until all the kernels are covered.
Spread onto greased cookie sheets and bake in the oven for 1 hour, stirring the popcorn every 15 minutes. Allow to cool before storing in an airtight container.
I don’t say this often, but do not substitute butter for the margarine. This is one of the rare recipes that butter does not make it better 🙂
- Category: dessert
- Cuisine: american
- Serving Size: 2 cups
- Calories: 310
- Sugar: 35g
- Sodium: 345mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 3g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: halloween, fall, easy