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
- 1 to 2 teaspoons Chef Paddy’s Sweet Shamrock 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 and immediately sprinkle with a light dusting of kosher salt and Chef Paddy’s Sweet Shamrock. Cool completely to crisp.
Chef Paddy’s Tips
- Don’t Rush the Caramel: Let it cook cleanly so you get that glossy, even coating.
- Use Quality Popcorn: Air-popped or stovetop popcorn gives the best crunch.
- Finish While Warm: That’s when Sweet Shamrock sticks best and pops the most.
- Add Texture: Mix in pretzels or nuts before baking for extra crunch.
- Cool Completely: This is what gives you that perfect snap.
- Storage Tip: Store airtight up to a week. Re-crisp at 300°F if needed.
Sweet, crunchy, and built for ballgame snacking—this is the kind of treat that disappears fast.
Let’s cook with heart and hustle.
