I love buying a big bag of caramel corn at the state fair, but I can’t wait until next year to get some more. This caramel popcorn recipe helps me get my fix any time of year. I coat crunchy popcorn in a rich and buttery caramel sauce and bake it in the oven to create this sweet and salty snack. It’s one of my favorite things to munch on during family movie nights.

Caramel Popcorn Recipe
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 quick and easy to make! I used microwaveable popcorn to keep things super easy, and a little bit of baking soda in the caramel sauce helps make it light and crisp. I eat this popcorn by the fistful!
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How to Store
Store leftover caramel popcorn in an airtight container at room temperature for up to 5 days.
Tips for Success
- Microwavable movie theater-style popcorn is the way to go! It’s already buttery-flavored and salted.
- 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.
Caramel Popcorn Recipe
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Dutch Oven (optional)
Instructions
- Preheat oven to 225°F. Spread the popcorn over a large baking sheet lined with parchment paper. Use 2 baking sheets if necessary. Set aside.15 cups popped popcorn
- To make the coating, in a saucepan or dutch oven set over medium-high heat, melt the sugar, butter, and 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 stove top. 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
How to Make Caramel Popcorn Step-by-Step
Prep the Popcorn: Preheat your oven to 225°F. Spread 15 cups of popped popcorn over a large baking sheet lined with parchment paper. Use 2 baking sheets if necessary. Set aside.
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. 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 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!
Bake the Popcorn: Place the baking sheet in the oven, and bake for 45-50 minutes, stirring the popcorn every 10-15 minutes.
Cool the Popcorn: Remove from the oven when done, and allow the popcorn to cool. Once it is cool enough, break any large pieces and serve.
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