Ingredients
Scale
- 1 cup popcorn kernels
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Step 1: Pop the popcorn kernels in a large pot, air popper, or microwave according to package directions. Remove any unpopped kernels.
- Step 2: In a large, heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Cook, without stirring, until the mixture reaches 245°F (firm-ball stage) on a candy thermometer.
- Step 3: Remove the saucepan from the heat and carefully whisk in the sweetened condensed milk and butter until smooth. Stir in the vanilla extract.
- Step 4: Pour the caramel sauce over the popcorn in a large bowl. Gently toss until all the popcorn is evenly coated.
- Step 5: Spread the caramel corn in a single layer on a large baking sheet lined with parchment paper. Let it cool completely before breaking it apart.
Notes
- Store your caramel corn in an airtight container at room temperature for up to a week, or freeze for longer storage.
- For a warm, gooey treat, gently reheat a small portion in the microwave for 15-20 seconds, stirring well.
- Serve this irresistible caramel corn alongside ice cream for a delightful sweet and salty contrast.
- To prevent sticking, lightly grease your baking sheet before spreading the caramel corn, ensuring easy separation and perfectly coated pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American