I am sure everyone has some sort of memory involving the big tin – festively decorated – popcorn tins that would be at every family Christmas. I know I sure do. Caramel corn can often be associated with fall, but I personally think of Christmas every time I have this sweet treat. This year, I am focusing on making gifts for my loved ones to go along with their presents. I just think there is something so much more special if you gift something that you put time into for someone, rather than just store-bought items or gift cards. With prices rising, homemade caramel popcorn is a simple and cost-effective treat you can gift or just have to eat!
Recipe for Holiday Caramel Popcorn
Follow these simple steps. (Full recipe can be found below.)
Directions:
1. First, pop your popcorn. Put the Lehman’s Popcorn Popper onto your stove top on high heat.
2. Coat half of the bottom of the popper with oil of your choice (I used vegetable oil)
3. Put in your popcorn kernels immediately after covering the whole bottom of the popper and place lid on.
4. Using the handle, on top, stir the kernels around constantly. The popcorn will begin popping and do not stop stirring until you hear 2 seconds between pops.
5. Turn off the heat, remove popper from the burner and set aside.
Prepare the Caramel Sauce:
1. Preheat oven to 250 degrees Fahrenheit.
2. Melt the butter in a medium saucepan over medium heat.
3. Stir in the brown sugar, light Karo syrup, and salt. Bring the mixture to a boil, stirring constantly.
4. Once boiling, stop stirring and let it boil for 5 minutes. Remove from heat, then carefully stir in the baking soda and vanilla. The mixture will foam up.
5. Carefully drizzle the warm caramel sauce over the popped popcorn, stirring gently. You will not be able to coat every piece right away and this is okay.
6. Spread the caramel-coated popcorn across a 9×13-inch shallow pan. Bake at 250°F for 1 hour, stirring every 15 minutes to ensure an even coating.
7. Let it cool completely for at least 2 hours.
*Optional: You can add whatever you want to your popcorn! I melted some semi-sweet chocolate and drizzled it onto mine. Try different melted candies, colored white chocolate, or even spicy!
Once cooled, break the caramel corn into clusters and package it in festive holiday tins, mason jars, or cellophane bags tied with ribbon or decorated with bows. You can even paint the jars you gift them in with customized names as well to make your loved ones feel even more special
The holidays can be a stressful time for everyone, and showing you care in the smallest ways can give someone that warm smile they need. Take some time and make it simple with a recipe that is not only tasty, but a quick way to make something homemade and full of love.
Happy Holidays!
Homemade Caramel Popcorn
Ingredients
- 2 sticks of butter
- 2 cups of brown sugar
- 1/2 cup of light Karo syrup
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 4 quarts of popcorn
Instructions
Directions:
1. First, pop your popcorn. Put the Lehman’s Popcorn Popper onto your stove top on high heat.
2. Coat half of the bottom of the popper with oil of your choice (I used vegetable oil)
3. Put in your popcorn kernels immediately after, covering the whole bottom of the popper and place lid on.
4. Using the handle, on top, stir the kernels around constantly. The popcorn will begin popping and do not stop stirring until you hear 2 seconds between pops.
5. Turn off the heat, remove popper from the burner and set aside.
Prepare the Caramel Sauce:
1. Preheat oven to 250 degrees Fahrenheit
2. Melt the butter in a medium saucepan over medium heat.
3. Stir in the brown sugar, light Karo syrup, and salt. Bring the mixture to a boil, stirring constantly.
4. Once boiling, stop stirring and let it boil for 5 minutes. Remove from heat, then carefully stir in the baking soda and vanilla. The mixture will foam up.
5. Carefully drizzle the warm caramel sauce over the popped popcorn, stirring gently. You will not be able to coat every piece right away and this is okay.
6. Spread the caramel-coated popcorn across a 9×13-inch shallow pan. Bake at 250°F for 1 hour, stirring every 15 minutes to ensure an even coating.
7. Let it cool completely for at least 2 hours.
Notes
*Optional: You can add whatever you want to your popcorn! I melted some semi-sweet chocolate and drizzled it onto mine. Try different melted candies, colored white chocolate, or even spicy!
Find Lehman’s exclusive popper and a wide variety of popcorn here.
