Ingredients
Scale
- 10 cups of popped popcorn (preferably plain or lightly salted)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1 cup mixed nuts (optional)
- 1 cup candy-coated chocolates or autumn-themed candies
Instructions
- Pop the popcorn using your preferred method and spread it on a greased baking sheet or large bowl.
- In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and sea salt. Bring to a gentle boil, then cook for 4-5 minutes without stirring.
- Remove from heat, stir in vanilla extract and baking soda (mixture will foam).
- Pour the caramel sauce over the popcorn, gently toss to coat evenly, and add nuts or candies if desired.
- Preheat oven to 250°F (120°C). Spread the coated popcorn on a lined baking sheet.
- Bake for 45-60 minutes, stirring every 15 minutes for even coating and caramelization.
- Remove from oven, cool completely, then break into pieces. Add sprinkles or decorations for a festive look.
Notes
- Store in an airtight container at room temperature for up to one week.
- For extra crunch, keep in the refrigerator for longer storage.
- Feel free to customize with your favorite seasonal candies or omit nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg