Rehoboth Boardwalk Caramel Popcorn
Crunchy popcorn coated in a buttery caramel glaze, baked until glossy and set, a classic sweet shop treat sold in candy stores up and down Delaware's beach boardwalks.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large roasting pan
- •Candy thermometer
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 40
- protein
- 2
- calories
- 260
Instructions
- 1
Set your oven to 250°F. Spread the popcorn (and peanuts, if using) across a large greased roasting pan.
- 2
Place butter, brown sugar, corn syrup, and salt in a saucepan over medium heat. Stir until melted.
- 3
Bring to a boil. Cook, stirring once in a while, for 4-5 minutes until a candy thermometer reads 250°F.
- 4
Take the pan off the heat. Stir in the baking soda and vanilla as the mixture foams up.
- 5
Pour the hot caramel over the popcorn. Toss quickly to coat every piece evenly.
- 6
Bake for 45 minutes. Stir every 15 minutes to spread the caramel evenly.
- 7
Take the pan out of the oven. Spread the popcorn onto parchment paper to cool completely.
- 8
Break the popcorn into clusters once it is completely cool and hard.
Chef's tips
Stir the popcorn every 15 minutes while baking so the caramel coats evenly and does not pool at the bottom.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Forgetting to stir while baking, which causes burnt spots and uneven clumps.
- •Undercooking the caramel, which leaves the popcorn sticky instead of crisp.
Serving suggestions
Cooked Rehoboth Boardwalk Caramel Popcorn?
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