Bleacher Bum Caramel Crunch
Capture that authentic ballpark vibe from your own bleacher seats with this crunchy, sweet, and utterly addictive caramel corn.
Ingredients
- 8 cups freshly popped popcorn
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, plus extra for finishing
Instructions
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- Place popcorn in a large heat-proof bowl and set aside.
- In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil.
- Cook without stirring for exactly 4 minutes. Remove from heat immediately.
- Stir in vanilla extract and baking soda. The caramel will bubble up—quickly whisk until smooth.
- Pour caramel evenly over popcorn, gently tossing to coat all kernels.
- Spread popcorn onto the prepared baking sheet in an even layer.
- Bake for 40–45 minutes, stirring gently every 15 minutes for even coating.
- Remove from oven, sprinkle with extra kosher salt, and cool completely to crisp.
Chef Paddy’s Tips
- Don’t Rush the Caramel: Cook it slowly and stir constantly to avoid burning or clumping.
- Use Quality Popcorn: Air-popped or stovetop popcorn gives the best crunch. Skip bagged popcorn.
- Add Extra Crunch: Stir in pretzels, chopped nuts, or crushed candy bars before baking.
- Cool Completely: Let it cool on parchment so the caramel sets into that perfect crunchy texture.
- Perfect for Gifting: Fill treat bags or mason jars for an easy, homemade gift that hits on game day or holidays.
- Storage Tip: Store in an airtight container for up to a week. Re-crisp in a 300°F oven if needed.
Let’s cook with heart and hustle.
