There’s nothing quite like a big bag of caramel popcorn at the state fair, but now I don’t have to wait all year to get my fix! My easy homemade caramel corn recipe brings all that crunchy, buttery-sweet goodness right into my home kitchen. Whether I’m hosting a movie night, packing up snack bags, or just craving something sweet and salty, this is one of those sweet popcorn recipes that hits every time. It’s the kind of popcorn dessert I know I’ll be eating by the handful (and making again next weekend).
Homemade Caramel Corn
I always make a double batch of this caramel popcorn because it almost always disappears within an hour of making it. Good thing it’s so quick and easy! I use microwaveable popcorn to keep things super simple (it’s already buttered and salted!). And my caramel sauce is foolproof! I make it with corn syrup so it never crystallizes, and a bit of baking soda ensures it dries incredibly light and crisp.
The result? A crunchy, golden batch of caramel corn that tastes like it came straight from a fair stand. You can even dress it up with chocolate drizzle or nuts for a more decadent dessert popcorn, but it’s just as addictive plain.
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Keep the Popcorn Warm for Better Crunch
For the crunchiest, most evenly coated caramel popcorn, I like to warm my popcorn slightly in the oven before adding the caramel sauce. This helps dry out any excess moisture from cooking it in the bag, and it helps the hot caramel flow more evenly. This prevents lumpy and soggy spots so you get a shatteringly crisp shell every time!
Caramel Popcorn Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet(s)
- Candy Thermometer (optional)
Ingredients
- 15 cups popped popcorn with unpopped kernels removed (3 (3.2-ounce) bags)*
- 1 cup brown sugar
- ½ cup salted butter (1 stick)
- ⅓ cup light corn syrup **
- 1 teaspoon baking soda
Instructions
- Preheat oven to 225°F. Spread the popcorn over 1-2 large baking sheet(s) lined with parchment paper. Set aside.15 cups popped popcorn
- In a saucepan or Dutch oven set over medium-high heat, melt the sugar, butter, and corn syrup, stirring constantly. Once it begins bubbling and pull away from the sides of the pan, continue stirring for about 1-2 more minutes (until 235-240°F) before removing from the stovetop. Stir in the baking soda, which will begin to foam in the mixture. Keep stirring until it is well combined.1 cup brown sugar, ½ cup salted butter, ⅓ cup light corn syrup, 1 teaspoon baking soda
- Pour the mixture evenly over the popcorn and toss the popcorn with a rubber spatula so that each piece is coated in the caramel sauce. Do NOT use your hands! The caramel is VERY hot!
- Place the baking sheet in the oven, and bake for 45-50 minutes, stirring the popcorn every 10-15 minutes.
- Remove from the oven when done, and allow the popcorn to cool. Once it is cool enough, break any large pieces and serve.
Notes
- Avoid using any other flavored popcorn, like kettle or cheese. The homemade caramel sauce pairs best with salty, buttery popcorn.
- To remove unpopped kernels, shake the popcorn over something like a colander or cooling rack. That way, the kernels will fall through and you’ll just be left with the popcorn.
- Be sure not to skimp on the corn syrup. The corn syrup helps caramel coating achieve the desired texture instead of being thin and grainy.
- If your popcorn happens to go stale, don’t be sad! Just put the popcorn back in the oven at 250°F for a few minutes.
- Add some nuts for extra crunch. Peanuts, almonds, or pecans are my fav!
- Sprinkles or a chocolate drizzle are also good, but add them after the popcorn has fully cooled.
How to Make Caramel Popcorn Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Pop 3 (3.2-ounce) bags of microwave popcorn (or ½ cup of kernels) according to the instructions. Remove any unpopped kernels by shaking the popcorn in a wide-holed colander. You should have about 15 cups of popped popcorn.
Prep the Popcorn: Preheat your oven to 225°F. Spread the 15 cups of popped popcorn over a large baking sheet lined with parchment paper. Use 2 baking sheets if necessary. Set aside. The popcorn should still be somewhat warm from cooking, but you can warm it back up (and dry it out if it’s a bit soggy) by tossing it in the preheated oven for just 5 minutes while you make the caramel.
Make the Caramel: In a saucepan or Dutch oven set over medium-high heat, melt 1 cup of brown sugar, ½ cup of salted butter, and ⅓ cup of light corn syrup. Be sure to stir it constantly to avoid burning. It will begin to bubble and pull away from the sides of the pan. Continue stirring for about 1-2 more minutes before removing from the stovetop. The mixture should reach 235-240°F. Stir in 1 teaspoon of baking soda, which will begin to foam in the mixture. Keep stirring until it is well combined.
Coat the Popcorn: Pour the caramel evenly over the popcorn and toss the popcorn with a rubber spatula so that each piece is coated in the caramel sauce. Do NOT use your hands! The caramel is VERY hot!
Bake the Popcorn: Place the baking sheet in the preheated oven, and bake the caramel corn for 45-50 minutes, stirring every 10-15 minutes to prevent burning.
Cool the Popcorn: Remove the popcorn from the oven once it’s nice and crisp, and allow it to cool. Once it is cool enough, break up any large pieces and serve.
How to Store, Freeze, and Reheat
Store leftover caramel popcorn in an airtight container at room temperature for up to 5 days. It will start to get soggy beyond that point. You can freeze it in a Ziplock bag for longer storage (up to 3 months), but you’ll need to thaw it and then re-crisp it in a 250°F oven for 10-15 minutes before enjoying.
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