Caramel Corn

Why You’ll Love This Recipe

Caramel Corn is irresistibly addictive with its combination of light, fluffy popcorn and crunchy caramel coating. It’s surprisingly simple to make with just a few pantry staples, and baking it ensures a perfect crunch every time. It stores well, is great for sharing, and can be customized with nuts, chocolate drizzle, or spices. Once you make it from scratch, you’ll never go back to the bagged kind.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Popped popcorn (about 10–12 cups, plain and unbuttered)
• Unsalted butter
• Brown sugar
• Light corn syrup
• Salt
• Baking soda
• Vanilla extract
• Optional: chopped nuts (like peanuts, almonds, or pecans)

Directions

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Place the popped popcorn in a large mixing bowl (use two bowls if necessary) and set aside.
3. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring the mixture to a gentle boil, stirring constantly.
4. Once boiling, stop stirring and allow it to boil for 4–5 minutes.
5. Remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam—this is normal.
6. Quickly pour the caramel over the popcorn and toss gently to coat as evenly as possible.
7. Spread the coated popcorn onto the prepared baking sheet in an even layer.
8. Bake for 45–60 minutes, stirring every 15 minutes to ensure even coating and crisping.
9. Remove from oven and let cool completely. Break into pieces before serving or storing.

Servings and timing

This recipe makes about 10–12 cups of caramel corn.
Prep time: 15 minutes
Bake time: 1 hour
Cooling time: 15 minutes
Total time: 1 hour 30 minutes

Variations

• Nutty Caramel Corn: Add 1 cup of peanuts, pecans, or almonds before baking.
• Spiced Caramel Corn: Add ½ teaspoon cinnamon or pumpkin pie spice to the caramel mixture.
• Chocolate Drizzle: Once cooled, drizzle with melted dark or white chocolate.
• Salted Caramel Corn: Sprinkle with flaky sea salt before baking for a salty-sweet combo.
• Maple Caramel Corn: Replace corn syrup with maple syrup for a richer flavor.
• Popcorn Balls: Shape warm caramel corn into balls and let cool for a fun, portable treat.

Storage/Reheating

Store cooled caramel corn in an airtight container at room temperature for up to 1 week.
Keep away from moisture to maintain crispness.
If it softens, re-crisp it in a 250°F (120°C) oven for 10–15 minutes.
Caramel corn can also be frozen in an airtight bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs

What kind of popcorn works best?

Plain, air-popped or stove-popped popcorn works best. Avoid using buttery or heavily salted varieties.

Do I have to use corn syrup?

Corn syrup helps create a smooth, glossy caramel, but you can substitute with maple syrup or honey for a different flavor.

Why add baking soda?

Baking soda creates tiny air bubbles in the caramel, making it lighter and easier to chew once cooled.

Can I make this without baking?

Yes, but baking helps the caramel set evenly and gives the popcorn that signature crunch.

How do I avoid soggy caramel corn?

Be sure to bake it long enough and store it in an airtight container once completely cool.

Can I add food coloring?

Yes, add gel food coloring to the caramel before pouring it over the popcorn for a festive look.

Can I use microwave popcorn?

Only if it’s plain and unbuttered. Flavored varieties may not work well with caramel.

Is this recipe gluten-free?

Yes, as long as all your ingredients (especially popcorn and vanilla) are certified gluten-free.

Can I double the recipe?

Absolutely! Just use a second baking sheet and stir both batches regularly while baking.

How do I package it for gifts?

Place cooled caramel corn in treat bags or jars, tie with ribbon, and store in a cool, dry place until gifting.

Conclusion

Caramel Corn is the ultimate sweet-and-crunchy snack that’s as fun to make as it is to eat. Whether you’re enjoying it at home or sharing it with friends and family, this homemade version is endlessly customizable and always a hit. From movie nights to holiday gift baskets, caramel corn is a timeless treat that brings joy in every bite.

Caramel Corn

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Caramel Corn is a sweet, crunchy treat made by coating popcorn in buttery caramel and baking it until golden and crisp. Perfect for snacking, gifting, or movie nights, it’s easy to make at home and tastes better than store-bought.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 10–12 cups
• Category: Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 10–12 cups popped popcorn (plain, unbuttered)
• 1/2 cup unsalted butter
• 1 cup brown sugar (packed)
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• Optional: 1 cup chopped nuts (peanuts, almonds, or pecans)

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Instructions

1. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Place the popcorn in a large mixing bowl. If using nuts, mix them in with the popcorn.
3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly.
4. Once boiling, stop stirring and let boil for 4–5 minutes.
5. Remove from heat and stir in baking soda and vanilla (mixture will foam).
6. Quickly pour caramel over the popcorn and toss to coat as evenly as possible.
7. Spread coated popcorn onto the prepared baking sheet in an even layer.
8. Bake for 45–60 minutes, stirring every 15 minutes to ensure even coating and crisp texture.
9. Remove from oven and cool completely. Break into pieces before serving or storing.

Notes

• Use plain air-popped or stove-popped popcorn for best results.
• Baking helps the caramel set and gives the popcorn a crunchy finish.
• Store in an airtight container at room temperature to keep it crisp.
• Customize with nuts, spices, or a chocolate drizzle after baking.

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 16g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg