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 best caramel corn recipe!
Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
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 constantly.
Remove from the heat and stir in baking soda and vanilla.
Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
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Notes
Storage Instructions: To keep your caramel corn fresh, be sure to store it in an airtight container or resealable 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!)