Ingredients
- 3 (3.2 oz) bags of popcorn (or 1 cup unpopped kernels)
- ½ cup butter
- 1 cup corn syrup
- 1 cup light brown sugar
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Pop the popcorn and place it in a large mixing bowl. Lightly spray a baking sheet with nonstick spray and set aside.
- In a heavy-bottomed pot over medium heat, combine butter, corn syrup, and light brown sugar. Stir well and bring to a boil.
- Once boiling, add the sweetened condensed milk and stir constantly with a wooden spoon.
- Continue boiling for 4–5 minutes, or until the mixture reaches the soft ball stage (235°F).
- Remove from heat and stir in vanilla extract and salt.
- Immediately pour the caramel over the popcorn and gently stir with a greased wooden spoon until fully coated.
- Transfer the coated popcorn onto the prepared baking sheet and spread it out evenly. Let cool to room temperature before serving.
Notes
- Use freshly popped popcorn without added butter for best results.
- Grease your spoon and mixing bowl lightly to prevent sticking.
- For extra crunch, bake the coated popcorn at 250°F for 30–45 minutes, stirring every 15 minutes.
- Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Candy, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 20g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
