Caramel Popcorn

Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It’s everything you hope for in the perfect caramel popcorn recipe!

I love everything about this easy homemade caramel popcorn recipe, especially that it only requires a few inexpensive ingredients that I usually have on hand. Have you tried Chicago Popcorn?  It’s essentially cheddar popcorn mixed with caramel popcorn! I also love Peanut Butter Popcorn, and White Chocolate Popcorn with M&M’s.

Caramel Popcorn

I  have noticed that a lot of caramel popcorn recipes out there just don’t have the right caramel to popcorn ratio. They’re either too sticky, or too hard. With a little trial and error, I believe I’ve created the Best Caramel Popcorn you can find!

The caramel is made on the stove, without the need of a candy thermometer. Then we drizzle the caramel all over the popcorn and bake it over low heat, stirring a few times, to allow the soft caramel to lightly coat all of the popcorn and bake until it’s the perfect texture and crunch.  Now, who’s ready for movie night?

Ingredients in Caramel Popcorn:

• Popcorn– For a healthier version of Caramel Popcorn, pop your own popcorn without adding salt, sweeteners, or butter.  For over the top amazing Caramel Popcorn, use movie theater style popcorn.
• Brown Sugar
• Corn Syrup
• Butter
• Vanilla Extract
• Baking Soda

Did you know you can pop your own popcorn kernels without a popcorn popping machine?

Add 1/4 cup popcorn kernels to brown paper lunch bags and fold the top closed.  Microwave for a minute or two, until you hear the popping begin to slow.

Add melted butter and salt and shake the bag to coat the popcorn.

Why does my caramel corn get grainy?

Grainy caramel (or crystalized caramel) occurs when the sugar crystals in the caramel seize up or cling together.  You can prevent this from happening by adding an acid (baking soda) which will cause the sugar molecules to break up, or by adding a different type of sugar along with the table sugar (sucrose).

This Caramel Popcorn recipe will not result in grainy caramel because we have added baking powder and corn syrup, both of which will help break up the brown sugar molecules and prevent them from crystalizing.

How to make caramel popcorn:

Pro Tip: I use a large non-stick skillet to make the caramel sauce for the popcorn because it’s much less messy to clean afterwards, and it comes to a boil faster. I also use a silicon spatula to stir the caramel because it’s heat resistant and doesn’t get as messy as say, a wooden spoon would.

How to keep caramel popcorn fresh:

To keep your caramel corn fresh, be sure to store it in an air tight container or ziplock bag (making sure to press as much air out as you can). The better you seal your container, the longer it will last.  You can store it at room temperature on your counter for up to 2-3 weeks. (Though at my house it’s all eaten in about 2-3 hours.)

Why add baking soda to the caramel?

You will notice that when you add the baking soda to the caramel mixture, the caramel will start to foam.  This foam is basically carbon dioxide air bubbles that are the result of the chemical reaction between the brown sugar and the corn syrup.  Essentially, the baking soda allows the caramel to have a softer, silky texture that sticks to the popcorn and keeps it from getting hard.

Check out my other DESSERT RECIPES!  Some of my favorite snack-like desserts include:

• Gourmet Chocolate Covered Strawberries
• Chocolate and Caramel Dipped Marshmallows
• Rocky Road Fudge
• Chocolate Peanut Butter Pretzel Bars

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

5 from 1 vote

Caramel Popocorn

Print RecipeSave to Meal Plan

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Easy Homemade Caramel Popcorn is soft, crunchy, chewy, and everything you hope for in the perfect caramel popcorn recipe. 

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel corn recipe, caramel popcorn, homemade caramel popcorn

Unit: cup, Tablespoon, teaspoon

Servings: 8

Calories: 819 kcal

Author: Lauren Allen

Ingredients

• 8 cups popped popcorn (about 1 microwaveable bag, or 1/4 cup kernels)
• 6 Tablespoons butter
• 1 1/2 cups light brown sugar
• 6 Tablespoons light karo syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda (heaping)
• 3/4 teaspoon vanilla extract

Instructions

1. Preheat the oven to 200 degrees F.

2. Line a jelly roll pan with parchment paper or tinfoil sprayed lightly with nonstick cooking spray. Add popcorn to pan in an even layer and place in the oven to warm

3. Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.

4. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring.

5. Remove from the heat and stir in baking soda and vanilla.

6. Immediately drizzle caramel over popcorn. Toss gently with a spatula until coated.

7. Bake for 45 minutes, stirring the popcorn every 15 minutes.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe March 2015. Updated March 2019.

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