Sweet, buttery, and perfectly crisp, this easy caramel corn recipe is the cozy, old-fashioned treat you didn’t know you needed. Made with simple ingredients and baked to golden perfection—no candy thermometer, no drama.
1 Pop the popcorn and pour it out on two rimmed baking pans.
5 Keep warm in a 250F oven.
6 Meanwhile, add the sugar, the brown sugar, the butter, bacon fat, corn syrup, and salt in a heavy saucepan.
7 Use a candy thermometer and bring the mixture up to 265F to 275F. It scorches very quickly so watch it carefully. Don't stir.
8 When it reaches temperature add the vanilla and baking soda, stir, and remove from the heat.
9 Pour the caramel carefully over the popcorn and stir well.
10 Put the pans in the oven bake for 40-50 minutes, stirring every few minutes until the popcorn is thoroughly coated.
11 Spread the popcorn on waxed paper or parchment and let cool completely.
12 It will crisp as it cools.
