Caramel Popcorn
This homemade Caramel Popcorn recipe is so flavorful and has the crunchy, chewy texture you want without sticking to your fingers or teeth!
If you want more sweet snacks, try our Peanut Butter Popcorn, Chex Mix, Sweet Chex Mix, or a perfect Rice Krispies Treat!
Not all Caramel Popcorn recipes are created equal.
I’ve had my fair share of caramel corn and for me, the best ones have a healthy coating of caramel covering the entire kearnal, and they’re not too sticky, or too hard. This version accomplishes that and I love that the caramel is made in one pan on the stove and you don’t even need a candy thermometer. Drizzle the caramel over fresh popped popcorn and bake it for a few minutes to get that perfect crunchy, chewy texture. This will be the highlight of your next movie night or game day!
How to make Caramel Popcorn:
Pop Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn. After it’s popped, line a cookie sheet with parchment paper and pour the popcorn on top.
Make Caramel: Add butter to a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt, whisking until smooth. Bring to a boil over medium heat, stirring occasionally. Let it gently boil for 2 minutes then remove from heat and stir in baking soda and vanilla.
Coat Popcorn: Drizzle caramel over popcorn, gently tossing it with a spatula until it’s coated evenly. Bake 200°F for 45 minutes, stirring every 15 minutes. Enjoy the best caramel corn for a movie night, game day, or really anytime!
Pro Tip: Don’t forget a silicone spatula! It’s heat resistant and stays cleaner then a wooden spoon. I love to use a large non-stick skillet for this recipe because it’s so easy to clean and it comes to a boil much quicker than a saucepan.
More Caramel Recipes:
Homemade Caramels
Caramel Apples
Salted Chocolate and Caramel Pretzel Bars
Caramel Sauce
Pumpkin Bars with Caramel Frosting
Caramel Apple Dip
Chocolate Covered Marshmallows
Apple Bundt Cake with Caramel Sauce
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Caramel Popcorn
Our easy caramel corn recipe has the perfect crunchy and chewy texture and is so easy to make. (No popcorn machine or special equipment required!)
Course DessertCuisine American
Prep Time 10 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour
Servings 8
Calories 322kcal
Author Lauren Allen
Cost $4
EquipmentPopcorn Popper optional, you can use the microwave!Silicone Spatula
Ingredients8 cups popped popcorn* (about 1 large microwaveable bag, or ¼ cup kernels)6 Tablespoons butter1 1/2 cups light brown sugar6 Tablespoons light karo syrup1/4 teaspoon salt1/4 teaspoon baking soda3/4 teaspoon vanilla extractUS Customary – Metric
InstructionsPreheat oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popped popcorn and spread in an even layer.Caramel: Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly. Remove from the heat and stir in baking soda and vanillaDrizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.Store caramel corn in an airtight container at room temperature for to 2-3 weeks
Video
Notes
Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn.
To Pop Popcorn without a Popper: Add ¼ cup popcorn kernels to a brown paper lunch bag and fold the top closed. Microwave for about two minutes, or until you hear the popping slowing down.
NutritionCalories: 322kcal | Carbohydrates: 62g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 197mg | Potassium: 94mg | Fiber: 2g | Sugar: 53g | Vitamin A: 284IU | Calcium: 40mg | Iron: 1mg
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*I originally shared this recipe March 2015. Updated March 2019, September 2022 and September 2024.
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