Sheet Pan Caramel Corn

Sheet Pan Caramel Corn is baked in the oven and includes just four ingredients, including marshmallows, for a chewy texture you can really sink your teeth into. Bonus: it’s gluten-free!

There are so many treats to be had at this time of year, but I’ll take my mom’s homemade caramel corn over all the fun-size candy bars in the world any day. It’s not overly sweet, and has a just-right, buttery, caramel flavor. And, when I get the right piece that’s slathered in a bit more caramel than the other pieces, it feels like winning the caramel corn lottery because it has this slightly chewy texture that is hard to resist.

The Dish

Sheet Pan Caramel Corn calls for marshmallows that are melted together with butter and brown sugar for a luxurious coating that gives this caramel corn its soft and chewy texture. Baked on a foiled sheet pan, it gets just crisp enough to counter the little pools of ooey-gooey caramel that you can really sink your teeth into. So good! Bonus, there are only four ingredients and they are likely ones you already have in your pantry.

The Tell

My mom would make her special caramel corn in the fall leading up to Halloween when I was a kid, and she still makes it today. It’s definitely a tried-and-true recipe that has become a cherished favorite in our family and always reminds me of home and this festive time of year.

I loved trick or treating in our small town with my brothers, but I was the kid who would agonize over finding the right costume. My mom always helped to pull together something creative, making the most of things we had around the house (see pictures). And, while the candy from trick or treating didn’t last long, thankfully my mom made sure there were homemade treats like caramel corn and other goodies in the house.

Tips for Sheet Pan Caramel Corn:

• Popcorn Pointers: While my mom uses her trusty popcorn popper to make popcorn, I’ve made this recipe with microwave popcorn as well as stovetop popcorn. If using microwave popcorn, choose a plain variety (no salt or butter). I find stovetop popcorn can take some practice, but I found these tips for Perfect Stovetop Popcorn from Cookie and Kate to be very helpful.
• Sheet Pan Prep: Carol suggests using two sheet pans, prepping each by covering with foil and spraying with Pam. This is important or you will risk a sticky mess! Using two sheet pans, allows you to bake all the popcorn at once, spreading it out on both pans and placing one on the top rack, one on the bottom and alternating them halfway through baking.
• Storage: The popcorn keeps well as long as you store it in airtight container. My mom prefers double-bagging all her baked goods, using the old-fashioned baggies with twisty fasteners. I use a regular Ziploc bag or some type of Tupperware. An old gallon-size ice cream bucket works too.