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Pumpkin Crisp

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Caramel Corn is a sweet, crunchy treat made by coating popcorn in buttery caramel and baking it until golden and crisp. Perfect for snacking, gifting, or movie nights, it’s easy to make at home and tastes better than store-bought.

Ingredients

  • 10–12 cups popped popcorn (plain, unbuttered)
  • 1/2 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped nuts (peanuts, almonds, or pecans)

Instructions

  1. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Place the popcorn in a large mixing bowl. If using nuts, mix them in with the popcorn.
  3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly.
  4. Once boiling, stop stirring and let boil for 4–5 minutes.
  5. Remove from heat and stir in baking soda and vanilla (mixture will foam).
  6. Quickly pour caramel over the popcorn and toss to coat as evenly as possible.
  7. Spread coated popcorn onto the prepared baking sheet in an even layer.
  8. Bake for 45–60 minutes, stirring every 15 minutes to ensure even coating and crisp texture.
  9. Remove from oven and cool completely. Break into pieces before serving or storing.

Notes

  • Use plain air-popped or stove-popped popcorn for best results.
  • Baking helps the caramel set and gives the popcorn a crunchy finish.
  • Store in an airtight container at room temperature to keep it crisp.
  • Customize with nuts, spices, or a chocolate drizzle after baking.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-crisp/