Ridiculously Easy Snickerdoodle Caramel Corn
This Ridiculously Easy Snickerdoodle Caramel Corn is buttery, crunchy, and kissed with cinnamon -everything you love about snickerdoodle cookies in irresistible caramel corn form! It’s made in the microwave with minimal mess and makes a perfect gift with our free printable labels.
Servings: 15 servings
Calories: 232kcal
Ingredients
- 15 cups popped popcorn I use mushroom popcorn, popped in a Whirley Pop
- ¾ cup butter I use salted butter
- 1 cup dark brown sugar
- ½ cup light brown sugar
- ⅓ cup light corn syrup not high fructose; I use Karo
- 2½ teaspoons ground cinnamon
- 1 teaspoon cream of tartar optional, adds a snickerdoodle-like tang
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
For the prep:
- Lay a large 3-foot-long piece of parchment paper on a countertop.
For the popcorn:
- After popping, transfer the popcorn to a large bowl. Gently shake the bowl so unpopped kernels fall to the bottom. Lift out 15 cups of popcorn and place into a large brown paper grocery bag. 15 cups popped popcorn
For the caramel:
- In a large microwave-safe bowl, combine butter, both sugars, corn syrup, cinnamon, cream of tartar (if using), and salt. ¾ cup butter, 1 cup dark brown sugar, ½ cup light brown sugar, ⅓ cup light corn syrup, 2½ teaspoons ground cinnamon, 1 teaspoon cream of tartar, ½ teaspoon kosher salt
- Microwave on high power for 2 minutes. Stir to combine. If butter isn’t fully melted, return for 30-60 seconds.
- Microwave for 1 minute, stir, then repeat this process 3 more times (for a total of 4 minutes of bubbling cook time). The mixture will be hot and foamy.
- Remove the bowl from the microwave and stir in vanilla and baking soda. The mixture will foam up- that’s normal! Stir vigorously until well combined. 2 teaspoons vanilla extract, 1 teaspoon baking soda
To finish:
- Carefully, pour the hot caramel over the popcorn in the paper bag. Fold the top down once and shake well to coat.
- Microwave the popcorn filled bag for 1 minute. Carefully remove (it will be hot!) and holding onto the top and one bottom corner (I use a potholder for this) shake again. Repeat 3 more times (4 minutes total), shaking between each interval.
- Pour the caramel corn onto the prepared parchment paper and spread it out to cool completely.
To store:
- Once cool, store in an airtight container. The caramel corn keeps well for 1–2 weeks stored in an airtight container. I like to use large glass jars with tight fitting lids.
Nutrition
Serving: 1cup | Calories: 232kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 306IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg