Irresistible Paula Deen Caramel Popcorn Recipe Bursting with Sweetness

Caramel popcorn elevates a humble snack into a golden-brown delight that tantalizes taste buds with its sweet-salty symphony.

Kernels transform under a glossy caramel spell, creating an addiction-worthy treat that beckons from the bowl.

Generations of snack enthusiasts have swooned over this decadent creation, perfecting its delicate balance of crunch and richness.

Molten caramel cascades over each popped kernel, creating a luxurious coating that gleams with promise.

Butter, sugar, and corn syrup dance together, weaving a magical spell that turns simple ingredients into culinary magic.

Get ready to become the snack hero with this irresistible crowd-pleaser.

How to Make Paula Deen’s Caramel Popcorn at Home

• Whip Up Caramel Magic

Grab a saucepan and toss in butter, brown sugar, salt, and corn syrup. Crank up the heat to medium and let the mixture bubble and dance for about 5 minutes. Don’t touch or stir – just watch the flavors mingle and intensify.

• Create Fluffy Caramel Cloud

Yank the pan off the heat and quickly swirl in baking soda. Prepare for kitchen wizardry as the mixture transforms into a light, airy golden cloud that’ll make your taste buds do a happy dance.

• Drench Popcorn in Sweet Goodness

Dump your freshly popped corn into a big roasting pan. Pour the molten caramel over the kernels and gently toss until every single piece is coated in sticky sweet deliciousness.

• Bake to Crispy Perfection

Warm up the oven to a low 200°F. Slide the pan inside and let it bake for an hour. Give the popcorn a gentle stir every 15 minutes to ensure maximum caramel coverage and crunch.

• Cool and Crunch

Spread the caramel-coated popcorn onto waxed paper. Let it cool completely, then break apart any clumpy bits. Get ready for the most addictive snack ever created.

Tips and Variations for Caramel Popcorn

• Mix in Crunchy Nuts: Sprinkle chopped almonds, pecans, or cashews into the popcorn before coating for extra texture and nutty flavor. Toasting the nuts beforehand enhances their richness.
• Control Crispiness: Adjust baking time to achieve your perfect crunch. Less time means softer caramel corn, while longer baking creates a crispier, more brittle-like treat.
• Flavor Boost: Experiment with spices like cinnamon, cayenne pepper, or sea salt to create unique taste profiles. A pinch of vanilla extract can also elevate the caramel's sweetness.
• Keep Fresh: Store cooled caramel corn in an airtight container at room temperature for up to a week. Use parchment paper between layers to prevent sticking and maintain maximum crunchiness.

Serving Tips for Paula Deen’s Caramel Popcorn

• Serve at Movie Night: Grab a big bowl and spread out this irresistible caramel popcorn during your favorite film. Friends and family will love diving into these crunchy, sweet clusters that perfectly complement your movie-watching experience.
• Package as Festive Gifts: Wrap portions in clear cellophane bags tied with colorful ribbons. These homemade treats make delightful presents for holidays, birthdays, or spontaneous surprises that will make someone's day extra special.
• Create a Dessert Topping: Crumble cooled caramel popcorn over vanilla ice cream or yogurt. The unexpected crunch and rich caramel flavor will transform an ordinary dessert into a gourmet-style treat that tingles taste buds.
• Store for Snacking Later: Keep the caramel popcorn in an airtight container at room temperature for up to one week. Quick grab-and-munch snacks are ready whenever hunger strikes or you need a sweet energy boost.

Storing Paula Deen’s Popcorn the Right Way

• Store your caramel popcorn in airtight containers to maintain maximum crunchiness and prevent moisture from softening the delicate coating. Glass jars or plastic containers with tight-fitting lids work perfectly for keeping your snack fresh.
• Enjoy your homemade caramel popcorn within 5-7 days for optimal taste and texture. Keep the container at room temperature in a cool, dry place away from direct sunlight or heat sources that could compromise its crispy goodness.
• Extend the life of your caramel popcorn by freezing in moisture-proof freezer bags. Seal tightly, removing as much air as possible, and store for up to 2 months. Thaw at room temperature for 15-20 minutes before serving to restore its original crunch.
• Divide the batch into smaller portions using individual zip-lock bags or small containers. This method prevents unnecessary exposure to air and helps maintain the perfect caramel crispiness each time you're ready to indulge.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 452 kcal

Servings: 11

What’s Inside Paula Deen’s Caramel Popcorn

• Popcorn: Select fresh, high-quality kernels that pop evenly without burning.
• Butter: Choose unsalted butter for precise flavor control and smooth caramel texture.

• Brown Sugar, Light Corn Syrup: Look for pure, uncrystallized sugars that will create smooth, glossy caramel.
• Salt: Use fine sea salt for balanced sweetness and depth of flavor.
• Baking Soda: Select fresh baking soda to ensure proper chemical reaction and fluffy caramel texture.

• Waxed Paper: Pick sturdy, non-stick waxed paper for easy cooling and clean separation of caramel popcorn clusters.

Equipment for Preparing Paula Deen’s Caramel Popcorn

• Large roasting pan: Spacious baking dish for evenly coating and baking popcorn.
• Medium saucepan: Perfect for creating smooth, bubbling caramel sauce.
• Wooden spoon or spatula: Helps gently toss and coat popcorn kernels.
• Whisk: Essential for blending baking soda into caramel mixture.
• Waxed paper: Prevents sticky popcorn from sticking while cooling.
• Measuring cups: Ensures precise ingredient quantities.
• Oven: Low-temperature setting for crisping caramel coating.

Gooey Paula Deen Caramel Popcorn Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 11 1x

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Description

Paula Deen’s caramel popcorn melds sweet and salty flavors in a classic Southern treat. Crisp kernels coat with rich caramel, creating an irresistible snack you’ll crave again and again.

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Ingredients

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• 8 quarts (7.6 liters) popped popcorn
• 1 cup (227 g) butter
• 2 cups (440 g) packed brown sugar
• ½ cup (120 ml) light corn syrup
• 1 tsp salt
• 1 tsp baking soda

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Instructions

1. Caramel Preparation: Meld butter, brown sugar, salt, and light corn syrup in a medium saucepan over medium heat, allowing the mixture to bubble vigorously for 5 minutes without stirring.
2. Transformation Stage: Abruptly remove caramel from heat and whisk in baking soda, creating a voluminous, foamy concoction that expands dramatically.
3. Coating Process: Pour freshly popped popcorn into a spacious roasting pan, then lavishly drench kernels with molten caramel, ensuring comprehensive and uniform coverage.
4. Caramelization Technique: Preheat oven to 200°F, positioning caramel-coated popcorn inside for one hour. Periodically interrupt baking every 15 minutes to toss and redistribute kernels, promoting even caramelization and preventing burning.
5. Cooling and Finishing: Carefully spread caramelized popcorn across waxed paper, allowing complete cooling and crystallization. Gently separate any substantial clusters, rendering the treat ready for indulgent snacking.

Notes

• Prevent Burning: Carefully monitor caramel mixture during boiling to avoid scorching, which can quickly ruin the entire batch’s flavor and texture.
• Baking Soda Magic: Whisk baking soda vigorously and immediately after removing from heat to create a light, airy caramel that coats popcorn evenly and adds signature crunch.
• Even Coating Technique: Stir popcorn thoroughly during baking to ensure each kernel receives consistent caramel coverage and develops a crispy, golden-brown finish.
• Cooling Crucial Step: Allow popcorn to cool completely on waxed paper before breaking apart to maintain optimal crispness and prevent sticky clumping.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 452
• Sugar: 38 g
• Sodium: 196 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 61 mg