Ingredients
Scale
- 12 cups popped popcorn (preferably air-popped)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional for extra spice)
- 1 teaspoon vanilla extract
Instructions
- Begin by popping 12 cups of popcorn using your preferred method. Set aside in a large mixing bowl.
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and let it boil for 4-5 minutes without stirring.
- Remove the saucepan from heat and stir in the vanilla, cinnamon, ginger, cloves (if using), and baking soda. The mixture will bubble up; stir until smooth.
- Immediately pour the hot caramel sauce over the popcorn and toss gently to coat evenly. Spread the coated popcorn onto a baking sheet lined with parchment paper.
- Preheat your oven to 250°F (120°C). Bake the caramel-coated popcorn for 30-40 minutes, stirring every 10 minutes to ensure an even coating. Allow to cool completely before breaking into pieces.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze for up to a month to maintain freshness and crunchiness.
- Optional: Stir in roasted nuts or mini chocolate candies before baking for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approximately 50 grams)
- Calories: 180 kcal Kcal
- Sugar: 15 grams
- Sodium: 120 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 20 mg