Best 6 Crispy Vanilla Caramel Popcorn Recipes

CRISPY VANILLA-CARAMEL POPCORN

Steps:

• Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
• Stir in vanilla.
• Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan.
• Bake, uncovered, for 15 minutes, stirring once.
• Transfer popcorn to a large piece of foil or a large roasting pan to cool.

CARAMEL POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

VANILLA POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.

SKINNY CRISPY VANILLA-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan. Bake, uncovered, for 15 minutes, stirring once. Transfer popcorn to a large piece of foil or a large roasting pan to cool.

MAPLE PECAN CARAMEL CORN

Steps:

• Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
• In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
• Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
• In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
• Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.