Ah, Caramel Corn—that sweet, crunchy, buttery snack that’s perfect for movie nights, parties, or just satisfying a sweet craving 🍿🍯. Here’s a classic homemade recipe that’s easy to follow:
Homemade Caramel Corn
Yields: ~10 cups
Time: 45–50 minutes
Ingredients
-
10 cups popped popcorn (about ½ cup kernels)
-
1 cup unsalted butter (2 sticks)
-
2 cups brown sugar, packed
-
½ cup light corn syrup
-
1 tsp salt
-
½ tsp baking soda
-
1 tsp vanilla extract
Instructions
-
Preheat oven
-
250°F (120°C). Line a large baking sheet with parchment paper or lightly grease it.
-
-
Pop the popcorn
-
Pop kernels using an air popper or stovetop method. Remove unpopped kernels. Place popcorn in a large bowl.
-
-
Make the caramel
-
In a medium saucepan over medium heat, melt butter.
-
Stir in brown sugar, corn syrup, and salt.
-
Bring to a boil, stirring constantly.
-
Once boiling, let it cook without stirring for 4–5 minutes.
-
-
Add baking soda & vanilla
-
Remove from heat, then stir in baking soda and vanilla.
-
The mixture will bubble up—this gives the caramel a lighter texture.
-
-
Coat the popcorn
-
Pour caramel over popcorn and gently stir with a spatula to coat evenly.
-
-
Bake the caramel corn
-
Spread coated popcorn on the prepared baking sheet in an even layer.
-
Bake for 45 minutes, stirring every 15 minutes for even coating.
-
-
Cool
-
Remove from oven and let cool completely.
-
Break into clusters and store in an airtight container.
-
Tips for Perfect Caramel Corn
-
Avoid burnt caramel: Keep the heat medium and stir constantly until it reaches a gentle boil.
-
Crispy texture: Baking helps the caramel harden and gives popcorn a crunchy coating.
-
Flavor variations: Add cinnamon, sea salt, or nuts for extra flavor.
💡 Pro Tip: If you want a softer, chewier caramel corn, reduce baking time to 25–30 minutes and skip the stirring steps—it will stick together in clusters.
I can also give a microwave version of caramel corn that’s ready in 10 minutes without baking—super quick and just as tasty.