Printable Old-Fashioned Caramel Corn Recipe Card
Crunchy, glossy caramel corn with rich molasses flavor; no stickiness, no burning, just consistent results every time.
Servings: 8 Servings
Calories: 200kcal
Ingredients
- ¾ cup popcorn kernels , about 14 cups popped
- ¼ cup coconut oil
- ½ cup molasses
- ¼ cup dark brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 250 degrees and line a large rimmed baking pan with parchment paper.
- Pop popcorn in a large stovetop pan, then transfer it to a large bowl. Do not use microwave popcorn!
- Combine coconut oil, molasses, and dark brown sugar in a small saucepan over low heat. Stir in salt and cinnamon. Bring to a boil for 3 – 5 minutes, stirring constantly.
- Remove from heat and quickly stir in soda and extract; it will bubble!
- Quickly pour over your reserved popcorn and stir to combine.
- Spread on a parchment-lined pan.
- Place in the oven and bake for 45 minutes to an hour, and stir every 15 minutes.
- Remove from the oven to the wire racks to cool before serving.
Notes
- Do not use vegan butter; coconut oil produces a crispier, crunchier popcorn.
Doneness Cues
- Caramel coating should look glossy, not wet.
- Popcorn should feel dry to the touch, not sticky.
- There should be no pooling of caramel at the bottom of the pan.
Success Tips
- Stir every 15 minutes to avoid uneven coating.
- Do not skip baking because this is what creates crunch.
- Work quickly after adding baking soda before the caramel thickens.
Storage
- Store in an airtight container for up to 1–2 weeks.
- Keep away from humidity to prevent stickiness.
- If soft, reheat briefly in a low oven to restore crunch.
Nutrition (Estimated)
These estimates below are based on standard ingredient inputs using nutrition calculators:- Calories: ~200–210 kcal
- Carbohydrates: ~32g
- Fat: ~8–10g
- Sugar: ~18–22g
- Protein: ~1–2g
Nutrition
Calories: 200kcal