This caramel popcorn is so delicious, it can only be eaten one way – by the handful! Enjoy a movie at home tonight with this incredibly easy and scrumptious popcorn recipe.
Easy Caramel Corn Recipe
Now that movie theaters are pretty obsolete, it’s time to bring the joys of the cinema to your living room! Trust me – once you enjoy a bowl of this caramel popcorn, you won’t be missing the greasy movie theater stuff ever again.
And don’t get me wrong, you don’t need to watch a movie to enjoy this crunchy, buttery caramel popcorn! I love making a big bowl just to snack on throughout the day. Homemade sweet snacks are a speciality of mine, and this is one I just can’t get enough of.
There is something you should be aware of before making this sweet snack, though. If you leave a bag or container of this caramel popcorn on your counter, it’ll probably disappear within an hour. No one can seem to keep their hands out of it!
Why you’ll love this Caramel Popcorn recipe
- Easy: The steps to make this caramel popcorn are very easy to follow. So easy, in fact, that I highly doubt you’ll buy caramel popcorn again when you see how quickly it can be done at home!
- Gift: Next time you need to give a tasty gift to a teacher, neighbor, or friend, consider a little baggie of this homemade caramel popcorn. It’s a snack that everyone loves!
- Always in season: There’s not a time of the year that isn’t good for caramel popcorn. Enjoy this popcorn on a hot summer day, during a Halloween scary movie marathon, or on a cozy winter evening.
How to make Caramel Popcorn
- Pop the popcorn, then spread it over a large cake pan or cookie sheet.
- To make the sweet coating, melt the sugar, butter, and corn syrup together. Then, stir in the baking soda.
- Pour the delicious mixture evenly over the popcorn and toss it all together to fully coat.
- Bake the popcorn.
- When it’s finished baking, allow the popcorn to cool. Then, break up any large pieces, and serve.
How long does caramel popcorn stay fresh?
In an airtight container at room temperature, caramel popcorn will stay fresh and crunchy for about 4-5 days. Make sure your bag or container is truly airtight – you don’t want your popcorn drying out! No one likes stale popcorn.
What kind of popcorn should I use?
Microwavable movie theater style popcorn is the way to go! It’s already buttery flavored and salted. Avoid using any other flavored popcorns like kettle or cheese. The homemade caramel sauce pairs best with salty, buttery popcorn.
How do I get rid of the kernels?
There really isn’t anything more annoying than taking a bite of popcorn, only to get a hard kernel in there! To avoid this, all you need to do it 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.
Recipe Tips and Tricks
- Is your inner child craving a bag of Cracker Jack? Satisfy that craving by tossing some roasted peanuts in with your 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 250F for a few minutes.
This seriously addictive homemade caramel popcorn is loved by everyone. Kids, grandparents, and everyone in-between will be so happy you made this sweet treat!
More sweet snack recipes we love
- Salted Caramel Puppy Chow Snack Mix
- Cookies and Cream Popcorn
- Crockpot Candied Nuts
- Pink Yogurt Covered Pretzels
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Caramel Popcorn Recipe
- 3 bags of popped popcorn (about 15 cups) with unpopped kernels removed
- 1 cup brown sugar
- 1/2 cup salted butter
- 1/3 cup light corn syrup
- 1 tsp baking soda
- Preheat the oven to 225 degrees.
- Spread the popped popcorn over a large cake pan or cookie sheet that has sides. Set the pan aside while you prepare the caramel coating. (For easy clean up, you can line your pan with parchment paper)
- To begin the coating, use a medium saucepan, or dutch oven, and melt the sugar, butter, and corn syrup on medium to high heat. 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 stove top. Stir in the baking soda, which will begin to foam in the mixture. Keep stirring until it is well combined.
- Pour the mixture evenly over the popcorn and toss the popcorn so each piece is coated in the caramel sauce. Use a rubber spatula to do this and not your hands! The caramel is VERY hot! (You can even divide the popcorn into two smaller cookie sheets, so you have more room to combine it with the caramel.)
- Place the cake pan or cookies 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. Store in an airtight container or bag so the popcorn won’t dry out.