This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Learn to make the best caramel corn and make your holidays and movie nights a little extra special! A sweet, crunchy caramel treat that is perfect for sharing, or not! Done in just under an hour, this is great for gift-giving as well.
Step-by-step photos and instructions are below!
This easy homemade caramel corn recipe is a masterpiece. Like, seriously, it’s way better than it has any right to be, given that the recipe is super easy to make!
Years back before I figured out how to perfect homemade caramel corn, I couldn’t figure out why my popcorn always ended up soggy. I popped my popcorn, coated it in caramel sauce, tossed it to coat, and then blah. Soggy.
I quickly figured out that I was missing a key component! The popcorn needs to be baked afterward to get rid of excess moisture. This way we can enjoy it for a couple of days instead of having to eat it all right away!
That’s how the caramel hardens forming a crunchy, yet buttery and melt-in-your-mouth coating surrounding each light and airy popped kernel.
This recipe I’m sharing with you couldn’t be easier. I’m going to show you how to make the best homemade caramel corn and trust me when I say, once you try it, there’s no going back to store-bought caramel corn again!
What you'll find in this post: hide
1 Why you’ll love this Caramel Popcorn recipe:
2 Frequently Asked Questions
3 Kylee’s Notes
4 Recipe Ingredients and Possible Substitutes
5 Recommended Equipment/Tools
6 How to make this recipe
7 More delicious caramel recipes:
8 Homemade Caramel Corn
Why you’ll love this Caramel Popcorn recipe:
- It’s an easy recipe for caramel corn made from scratch that requires no candy thermometer or special tools.
- Family favorite snack for the holidays, movie nights, an after-school snack, or lunch box treats!
- Perfectly popped light and airy popcorn with just the right amount of caramel coating.
Frequently Asked Questions
What kind of popcorn should I use?
My preference and recommendation is to use freshly popped popcorn using the stove. It’s much better for you than microwave popcorn, however, you can use that in a pinch. Just be sure to use the nonbutter-flavored version.
Can I add salt to my popcorn before the caramel?
Certainly. If you like that salty-sweet combination (who doesn’t?!) then by all means. Once the kernels have popped, salt them generously right away so that the salt sticks.
Why do you add baking soda to caramel corn?
The bubbles that form when you add in the baking soda help to aerate the caramel. This chemical reaction allows the caramel to trap air making the caramel crisp yet light. In other words, it ensures caramel corn stays softer, and prevents you from breaking a tooth when you bite down on it as it’s not as rock solid as it would be without the baking soda.
Do I have to put my caramel corn in the oven?
Technically you don’t. Especially if you plan to eat it right away. If however, you are gifting it, or saving it, I would recommend baking it to ensure the coating is nice and crisp and with as little moisture as possible.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Since this recipe yields about 10-12 cups you may very well have leftovers. Store homemade caramel corn in an airtight container or a brown paper bag at room temperature for a few days.
Substitutions/Additions
Sometimes we like to go all out when we’re serving this at parties or for movie night and add in some mix-ins for extra flavor and texture. Once you spread the caramel corn onto the parchment-lined baking sheet, toss in your favorite add-ins. Perhaps some holiday M&Ms, mini Reese’s Pieces, chopped nuts, candied nuts, peanuts, chocolate chips, white chocolate chips, you name it!
You can use air popped popcorn to make your popcorn. Around ½ cup of corn kernels (aka popping corn) will be needed for the full recipe (you’ll need 10-12 cups of popcorn), so you may need to work in batches.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Popcorn kernels – For this recipe, 1/2 cup of unpopped kernels will suffice. You’ll end up with about 10 cups of popcorn, maybe 12. You can always use more or less depending on how much you need. You can use microwave popcorn, but an unflavored (or just salted) one is best.
- Vegetable oil – A great neutral flavored oil for popping popcorn. If you’re looking for an alternative oil, you can use coconut oil instead. It won’t be overpowering in coconut flavor, but it won’t be nonexistent either. Just a tad healthier!
- Brown sugar – What is used and cooked down to make homemade caramel sauce. Light brown sugar is what I use.
- Light corn syrup – While some people have success making caramel without corn syrup, I prefer to use the tried and true method. It’s what helps prevent the sugars from crystalizing and becoming gritty. I love how it makes a silky smooth sauce. You can also use maple syrup if you prefer.
- Water – Used to thin out the sauce so that it is nice and pourable.
- Butter – Pieces of butter get added once the sauce is off the heat. This adds a buttery, rich consistency and helps to mellow out the sugary sauce.
- Vanilla extract – For the best flavor!
- Baking soda – Aerates the caramel so that it’s not rock solid once it gets baked.
- Salt – Adding salt to caramel helps balance the sweetness and enhances the overall flavor. This is especially great if you’re not planning on salting the popcorn.
- Large pot
- Small saucepan
- Rimmed baking sheet
- Rubber spatula
- Whisk
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat your oven to 250°F (120°C) and line a large baking, cookie sheet or roasting pan with parchment paper or a silicone baking mat.
You may need to line two sheets. You don’t want to overcrowd the caramel corn.
- Make the popcorn
Stovetop popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels and once you see a kernel pop, cover the pot with a lid.
Shake the pot occasionally to prevent the popcorn from burning. You should hear frequent popping for a while.
When the popping slows down, remove the pot from the heat immediately. Open the lid and transfer the popcorn to a large bowl.
An air popper machine can also be used if you have one.
- Make the caramel coating
In a medium saucepan, combine sugar, corn syrup, and water. Stir gently to combine.
Cook over medium-high heat, without stirring so the sugar doesn’t caramelize. It should take about 5 minutes for the mixture to turn light golden.
Remove from heat, and carefully stir in the butter, vanilla extract, baking soda, and salt. The mixture will bubble up and thicken. Stir the caramel well.
- Coat the popcorn with hot caramel
Carefully pour the caramel evenly over the popcorn, and gently mix with a rubber spatula to ensure each piece is evenly coated. Be cautious when working with hot sugar, as it can cause burns.
- Bake
Spread the caramel coated popcorn onto the prepared baking or cookie sheet(s).
Bake for about 40-45 minutes, stirring every 15 minutes or so to ensure it cooks evenly.
- Let it set
Then, remove from the oven, and let the popcorn harden as it cools.
Break it apart and store it in an airtight container or serve immediately.
Ensure that the caramel corn is completely cool before storing it to prevent it from becoming soggy.
More delicious caramel recipes:
- Caramel fudge. Also known as Russian fudge, this decadent sweet treat is made with just 6 ingredients and is perfect for sharing and gifting!
- Caramel pecan cheesecake. A crumbly crust, a creamy cheesecake filling, and a topping of gooey caramel and pecans.
- Chocolate caramel tart. A layered tart starting with a chocolate crust, a salted caramel filling, and a top layer of rich chocolate ganache.
- Simple caramel cookies. A basic cookie recipe is taken to new heights with the addition of homemade caramel in the cookie dough.
- Caramel apple cinnamon rolls. Fresh cinnamon rolls filled with an apple cinnamon swirl topped with caramel sauce are the perfect Christmas morning breakfast!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Homemade Caramel Corn
5 from 2 votes
You can make caramel corn right in your own kitchen! A sweet, crunchy treat that is perfect for sharing, or not! Done in just under an hour, this is great for gift giving as well.
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Recommended Equipment
Popcorn air popper (or large pot)
Yield: 12 cups
Ingredients
For the popcorn:
- 1/2 cup popcorn kernels
- 1 tablespoon vegetable oil
For the caramel sauce:
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter (cut into pieces)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions
Get prepped
Preheat your oven to 250°F (120°C) and line a large baking sheet or roasting pan with parchment paper or a silicone baking mat.
Make the popcorn
Heat the oil in a large pot over medium heat. Add the popcorn kernels and cover the pot with a lid.
Shake the pot occasionally to prevent the popcorn from burning. When the popping slows down, remove the pot from the heat. Place in a large bowl.
Make the caramel coating
In a medium saucepan, combine sugar, corn syrup, and water. Stir gently to combine.
Cook over medium-high heat, without stirring, until the mixture turns a light golden color, this should take around 5 minutes.
Remove from heat, and carefully stir in the butter, vanilla extract, baking soda, and salt. The mixture will bubble up.
Mix popcorn and caramel coating
Pour the caramel sauce over the popcorn, and gently mix to coat each piece with caramel.
Bake
Spread caramel coated popcorn on the baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes or so to ensure it cooks evenly.
Remove from the oven, and let the popcorn cool completely. The caramel will harden as it cools.
Break it apart and store in an airtight container or serve immediately.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
You can use an air popper to make your popcorn. Around ½ cup of popping corn will be needed for the full recipe, so you may need to work in batches.
You may need 2 baking sheets for this
Be super careful when working with hot sugar, it can burn you!
Ensure that the caramel corn is completely cool before storing it to prevent it from becoming soggy.
Nutrition Facts
Calories: 194kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 142mg | Potassium: 46mg | Fiber: 1g | Sugar: 23g | Vitamin A: 236IU | Calcium: 19mg | Iron: 0.3mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
Reader Interactions
Leave a Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Jessica says
Used blackstrap molasses and coconut brown sugar instead of corn syrup and reg brown sugar. Still tasted great! Also, next time I’ll strain out the unpopped kernels better for an uninterrupted eating experience.
Reply
Macy says
Hi, wondering if you’ve tried this with dark corn syrup or molasses instead?
Reply
Kylee Ayotte says
Hi Macy – I have not, but Jessica (another commenter has!)
