Description
Sweet, crunchy, and buttery, this Halloween caramel popcorn is the perfect homemade snack for spooky movie nights or festive treat bags. Made with simple pantry ingredients, it’s baked until golden and crisp delivering irresistible flavor in every bite.
Ingredients
Units
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- Salt (to taste)
- 1 cup butter (unsalted preferred)
- 1 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Place popped popcorn in a large mixing bowl. Set aside.
- In a medium saucepan, melt butter over low heat. Stir in brown sugar and bring to a gentle boil, stirring constantly. Cook for 5 minutes.
- Remove from heat and stir in vanilla and baking soda. The caramel will foam up.
- Immediately pour caramel over popcorn and toss to coat evenly.
- Spread coated popcorn on prepared baking sheet in a single layer.
- Bake for 45–60 minutes, stirring every 15 minutes for even crispness.
- Remove from oven and let cool completely before serving.
Notes
- Use air-popped or stove-popped popcorn for best results.
- Mix in candy corn, peanuts, or pretzels before baking for festive twists.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
- Calories: 180
