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!
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 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 soda and corn syrup, both of which will help break up the brown sugar molecules and prevent them from crystalizing.
How to make caramel popcorn:
- Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
- Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes stirring.
- Remove from the heat and stir in baking soda and vanilla
- Immediately drizzle caramel over popcorn. Toss gently with a spatula until coated. Bake for 45 minutes, stirring the popcorn every 15 minutes.
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!
Caramel Popocorn
Video
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
- Preheat the oven to 200 degrees F.
- 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
- Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
- Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring.
- Remove from the heat and stir in baking soda and vanilla.
- Immediately drizzle caramel over popcorn. Toss gently with a spatula until coated.
- Bake for 45 minutes, stirring the popcorn every 15 minutes.
Nutrition
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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Mary Harris says
Excellent, my husband and I loved it ,great receipe!
Fay Brink says
Made it before without the baking soda it was good but had some chinks of caramel that were big and super sticky making it hard to eat though it still tasted good. Making it again today with the baking soda and it really does look different and have a better texture. Highly recommend this recipe. I added a good sprinkle of cinnamon to mine. Delicious!
Robert says
Simple excellent recipe. Delicious result for such a quick easy recipe.
Penny Burt says
It was delicious , but what a mess! How do you “drizzle” boiling sugar mixture over popcorn and stir to coat it and toss while on a cookie sheet? (or jelly roll pan as you call it) Cleaning up took longer than eating it!
Shelley StClair says
I leave mine my roast and stirs much better then put roast and all in the oven for the 45 mins stirring often YUMMY.
Lizzy says
Delicious and easier to stir up by using a deep enamel roasting pan that has been buttered or oiled a bit in advance.
I also added some peanuts to mine. And I especially love salt with sweet so I think it could stand to have a little more salt.
Yum! The most difficult part is only having one serving!!!!
Diana Feliciano says
I love making this popcorn! There are time you just want a good sweet but salty treat, and this totally does it for me. I am a baker by trade and I love the fact that I tried the baking soda in the caramel; what a wonderful surprise!! This is a repeat recipe in my home.
Lucille says
When we made the caramel it burnt and it hardened to the point that we couldn’t even stir it into the popcorn. In the end the popcorn was really hard and it tasted horrible.
Shelley StClair says
I am wondering if your bottom of the pan was thin and that is why it burnt this had happened to me before.. Must have a heavy bottom pan to avoid burning.. Try again 🙂