There is nothing quite like homemade Caramel Corn. And, this Caramel Corn Recipe definitely does not disappoint. We first made it at Christmas and it didn’t stick around for long! The buttery, rich caramel was a perfect match for the salty, crunchy popcorn. I found this recipe over at the Tomkat Studio. For Valentine’s Day, I tweaked this Caramel Corn Recipe ever so slightly, giving it a pinkish, peachy color.
Caramel Corn Recipe (adapted from the Tomkat Studio)
3 bags popped white microwave popcorn
1 cup butter
1/2 cup light corn syrup
2 cups light brown sugar
1/2 teaspoon salt
Red or pink food coloring
1 teaspoon vanilla extract
1 teaspoon baking soda
Preheat oven to 180 degrees. Pour microwave popcorn into a deep roasting pan, one bag at a time. Remove as many unpopped corn kernels. Repeat for each bag of popcorn and place all popcorn in a large roasting pan once finished.
Mix butter, corn syrup, brown sugar, and salt in saucepan. Place over medium heat. Bring to a boil for 5 minutes. Drop in food coloring, 1-2 drops at a time, until you achieve the desired color. Remove from heat. Stir in vanilla extract and baking soda.
Pour caramel sauce over popcorn, stir, covering the popcorn well. Bake at 180 degrees for 1 hour, stirring every 15 minutes. Remove from oven and cool. Store in an airtight container up to one week.