Chewy Caramel-Coated Popcorn
When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! —Shannon Dobos, Calgary, Alberta
Total TimePrep/Total Time: 25 min.
Makesabout 6 quarts
- 1-1/2 cups butter, cubed
- 2-2/3 cups packed light brown sugar
- 1 cup golden syrup
- 1 teaspoon vanilla extract
- 24 cups popped popcorn
- Line two 15x10x1-in. pans with parchment paper. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla.
- Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers.
Editor’s Note: This recipe was tested with Lyles Golden Syrup.
Nutrition Facts1 cup: 303 calories, 16g fat (8g saturated fat), 31mg cholesterol, 216mg sodium, 40g carbohydrate (35g sugars, 1g fiber), 1g protein.
Originally published as The Absolute BEST Caramel Coated Popcorn in Taste of Home Christmas Annual 2017
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