Hamdi Saidani This easy caramel popcorn recipe by Paula Deen is a perfect treat for movie nights, parties, or simply as a sweet snack! Made with a buttery caramel coating, it’s crunchy, sweet, and slightly salty—everything you want in a classic caramel popcorn. The low oven temperature helps the caramel bake into every piece, giving it that addictive, crispy texture.
Make it in advance to let the caramel fully set, then enjoy it fresh or store it for later. It’s a fantastic make-ahead treat that can stay fresh for days if stored properly!
Ingredients Needed:
- 1 cup butter
- 2 cups packed brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 8 quarts of popped popcorn
How To Make Caramel Popcorn:
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, combine butter, brown sugar, salt, and light corn syrup. Bring to a boil and cook for 5 minutes without stirring.
- Add Baking Soda: Remove from heat and quickly stir in baking soda. The mixture will bubble up, creating a light and fluffy caramel texture.
- Coat the Popcorn: Pour the hot caramel mixture over the 8 quarts of popped popcorn in a large roasting pan. Stir to coat each piece evenly.
- Bake: Preheat oven to 200°F (93°C). Place the roasting pan in the oven and bake for 1 hour, stirring every 15 minutes to ensure even coating.
- Cool and Serve: Spread the caramel popcorn on waxed paper to cool and dry. Once completely cool, break apart any large clusters and enjoy!
Recipe Tips:
- Use Freshly Popped Corn: For best results, use plain popcorn without added butter or salt. Air-popped or stove-popped works great.
- Even Coating: Stirring every 15 minutes during baking is key to ensuring every kernel is fully coated in caramel.
- Storage: Store in an airtight container at room temperature for up to 1 week to keep the popcorn crispy and fresh.
How To Store:
- Room Temperature: Store the cooled caramel popcorn in an airtight container at room temperature for up to 1 week. Avoid storing in humid areas, as the caramel can become sticky.
- Freezing: Although caramel popcorn typically doesn’t need freezing, it can be stored in a freezer-safe container for up to 2 months. Let it thaw at room temperature for about 30 minutes before serving.
Nutrition Facts:
- Calories: 150
- Fat: 8g
- Carbohydrates: 19g
- Protein: 1g
- Sugars: 15g
- Fiber: 1g
Try More Paula Deen Recipes:
- Paula Deen Buttermilk Pie
- Paula Deen Lemon Bars
- Paula Deen Peach Cobbler Canned Peaches
- Paula Deen Mini Cheesecake
Paula Deen Caramel Popcorn Recipe
Description
This easy caramel popcorn recipe by Paula Deen is a perfect treat for movie nights, parties, or simply as a sweet snack! Made with a buttery caramel coating, it’s crunchy, sweet, and slightly salty—everything you want in a classic caramel popcorn. The low oven temperature helps the caramel bake into every piece, giving it that addictive, crispy texture.
Ingredients
Instructions
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, combine butter, brown sugar, salt, and light corn syrup. Bring to a boil and cook for 5 minutes without stirring.
- Add Baking Soda: Remove from heat and quickly stir in baking soda. The mixture will bubble up, creating a light and fluffy caramel texture.
- Coat the Popcorn: Pour the hot caramel mixture over the 8 quarts of popped popcorn in a large roasting pan. Stir to coat each piece evenly.
- Bake: Preheat oven to 200°F (93°C). Place the roasting pan in the oven and bake for 1 hour, stirring every 15 minutes to ensure even coating.
- Cool and Serve: Spread the caramel popcorn on waxed paper to cool and dry. Once completely cool, break apart any large clusters and enjoy!
Notes
- Use Freshly Popped Corn: For best results, use plain popcorn without added butter or salt. Air-popped or stove-popped works great.
- Even Coating: Stirring every 15 minutes during baking is key to ensuring every kernel is fully coated in caramel.
- Storage: Store in an airtight container at room temperature for up to 1 week to keep the popcorn crispy and fresh.
