Homemade Caramel Popcorn is simple to make with this easy recipe! My version of caramel corn is crisp and sweet, with a light coating of rich caramel that gets better as you bake the candy-coated popcorn to perfection.
Look no further for the perfect homemade caramel popcorn recipe! I’ve been testing this one for a while now, and have finally cracked the code for the best caramel popcorn.
It’s buttery, sweet, and crispy, just like it should be. This recipe will show you how to make homemade caramel for popcorn, and how to add it to freshly popped corn so that it doesn’t get soggy or soft as some other methods will.
You can also make caramel corn with microwave popcorn or air-popped corn.
If you’re a huge popcorn fan like I am, make sure to check out my homemade kettle corn recipe too!
And if ooey, gooey caramel is your favorite, make my stuffed Chocolate Caramel Cookies!
Why You’ll Love This Recipe
- Perfectly Baked – Many caramel popcorn recipes will have you coat the popcorn with caramel and just let it dry that way. I need my caramel corn to be crisp though, and that method left it too soft and chewy. Baked caramel corn has a hard candy coating that is nicely brittle and crunchy.
- Simple Ingredients – You don’t need any fancy ingredients to make homemade caramel popcorn! Butter, sugar, and a few other common pantry ingredients mean that this recipe is easy to make whenever the mood strikes.
- Everyone Loves it! – I can’t think of an occasion that wouldn’t be made better with the addition of caramel corn. Make this for holidays, birthday parties, summer get-togethers, movie nights, or just for fun!
Need an extra special movie night snack? Check out my Movie Theatre Muddy Buddies recipe next!
Ingredients In Homemade Caramel Popcorn
Here’s what you need to make this sweet and crunchy snack:
Complete list of ingredients and amounts can be found in the recipe card below.
- Popcorn: You’ll need 10 cups of popped corn, or ⅓ cup of popcorn kernels cooked with 2 tablespoons of oil. Instructions for popping corn on the stove are in the recipe card for you.
- Butter: I use unsalted butter to make caramel, and add my own salt instead. This way I can control how much salt is in my snack.
- Brown Sugar and Light Corn Syrup: These two sugars are cooked with the butter to create a richly flavored homemade caramel for popcorn that has the perfect texture.
- Vanilla Extract: A little bit goes a long way to making sweet things taste amazing!
- Baking Soda: This is the fun part! Add baking soda to the caramel will cause it to foam up. This aerates the candy so that it’s light and easy to coat your popcorn kernels with.
How To Make Caramel Popcorn
- Melt Butter: In a medium saucepan over medium heat, melt butter with brown sugar and corn syrup.
- Simmer: Once the butter is melted, stir the mixture and let it come to a simmer. Allow the caramel to simmer for exactly 4 minutes, without touching it! Don’t stir it, don’t shake it. Just set a timer and leave it alone.
- Finish Caramel: When the timer goes off, remove the pan from the heat and immediately stir in salt, vanilla extract, and baking soda. The mixture will foam up.
- Coat Popcorn: Make sure your popcorn is in a large bowl, and any unpopped kernels have been removed. Pour the caramel over the popcorn, and stir with a spatula to cover as much popcorn as possible.
- Bake: Spread the coated kernels on a lined sheet pan, and bake in a 250°F/120°C oven for a total of 40 minutes. Every 10 minutes, stir and flip the popcorn over. Remove from the oven, separate any clumps, and allow the caramel popcorn to cool for at least 15 minutes, or until the caramel hardens.
Tip!
As you bake the caramel coated popcorn, the caramel will re-melt and further cover each kernel. Baking also makes the caramel corn crispy with a hard coating.
Recipe Tips
- Take out any unpopped kernels. You don’t want to be biting into your perfect caramel popcorn and hurt your teeth on a kernel! Take a minute to sort through the bowl of popcorn and remove those first.
- If you are going to use microwave popcorn, be sure to use a brand that has minimal added ingredients or flavors.
- Pay attention! You want to simmer the sugar mixture for exactly 4 minutes, so set a timer. It’s also very important that you don’t stir it while it’s simmering. Candy-making can be tricky, but if you follow the instructions, you’ll be amazed at what you can make!
- Add extra flavor: Try a bit of ground cinnamon or pumpkin pie spice in the caramel mixture to give your homemade caramel corn a warm, festive feel.
- If you want your popcorn covered more thickly with caramel, simply reduce the amount of popcorn you are using to 6-8 cups instead of 10.
How to Store Homemade Caramel Popcorn
I dare you to try to keep this easy homemade caramel popcorn in your house for more than a day! It disappears very quickly when I make it.
It’s best when enjoyed right away, but homemade caramel corn can be stored in an airtight container for 2-3 days if needed.
FAQs
You can, but in my recipe tests, I found that all of the versions that included corn syrup were better. This is because the liquid sugar helps to keep the caramel from seizing or crystalizing, so you won’t have grainy caramel.
Of course! Try adding peanuts, cashews, or colorful sprinkles in with the popcorn, or a drizzle of melted chocolate after the popcorn has cooled.
This easy homemade caramel popcorn recipe is so delicious! I hope you’re going to make it right away, but if not, be sure to Pin the recipe for later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Caramel Popcorn
Equipment
- Large pot with lid
- sheet pan
Ingredients
- 2 tablespoons canola or vegetable oil
- ⅓ cup popcorn kernels unpopped, OR 10 cups popped popcorn
- 1 stick (½ cup, 113g) unsalted butter
- 1 cup (200g) light brown sugar
- ½ cup (150g) light corn syrup
- ¾ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Instructions
- In a large pot, heat oil over medium-high heat. When the oil is hot, add the popcorn kernels, cover with the lid, and cook until all of the popcorn kernels are popped. Keep shaking the pot gently as the popcorn is made.
- Skip the above if you have 10 cups of popped popcorn already made (microwave, air popped, or store-bought plain popcorn can be used)
- Make sure to remove any unpopped popcorn kernels, and add the popcorn to a large bowl.
- Preheat the oven to 250°F/120°C, and line a sheet pan with a silicone mat, parchment or foil.
- In a medium saucepan, over medium heat, combine butter with brown sugar and corn syrup.
- When the butter is melted, give it a stir to combine and bring to a simmer. Allow it to simmer for exactly 4 minutes WITHOUT stirring.
- When the time is up, remove the caramel from the heat and immediately stir in salt, vanilla, and baking soda.
- Pour the caramel over the popcorn, and stir with a spatula so it covers as much popcorn as possible.
- Spread on the prepared sheet pan, and bake in the oven for 40 minutes flipping the caramel popcorn every 10 minutes. Then remove from the oven, separate any clumps and allow it to cool for 15 minutes or until the caramel hardens.
Notes:
- If you would like to make caramel corn with microwave popcorn, be sure to use a brand that has minimal added ingredients or flavors.
- Make sure to remove any unpopped kernels from the popcorn before adding the caramel to it.
- Try a bit of ground cinnamon or pumpkin pie spice in the caramel mixture to give your homemade caramel corn a warm, festive feel.
- If you want your popcorn covered more thickly with caramel, simply reduce the amount of popcorn you are using to 6-8 cups instead of 10.
- To Store: Caramel popcorn is best when enjoyed right away, but it can be stored in an airtight container for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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