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Homemade Caramel Corn is the perfect snack for movie night, holiday gatherings, or just when you’re craving something sweet and crunchy.
This caramel corn combines the buttery goodness of caramel sauce with the light, crispy texture of popcorn. It’s one of those treats that you’ll want to make over and over again because it’s just that good!
Making this easy caramel popcorn recipe at home might seem like a big task, but it’s actually super simple.
With just a few basic ingredients and a bit of time, you can create a batch of irresistible caramel corn that’s way better than anything you can buy at the grocery store.
Plus, it makes a big batch, so there’s plenty to share—or not! I like making a big batch and putting it into clear treat bags to give away!
This recipe is perfect for those who love the combination of sweet and salty. I can’t get over that buttery caramel flavor.
It’s gonna make your taste buds dance. This is officially the best recipe that I’ve come across! The end result is just plain mouth watering.
Let’s dive into why this easy treat works so well and how you can make it at home. Bring on the Caramel Corn!
Some of our other favorite snack recipes we have on our site include: Easy Glazed Fresh Peach Fritters Recipe, Perfect Classic Shrimp Cocktail Recipe, and Simple Air Fryer Blueberry Hand Pies Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: This recipe uses basic ingredients that you probably already have in your pantry, making it easy and accessible.
- Perfectly Crispy: The addition of baking soda in the caramel mixture ensures that it stays light and crispy, with just the right amount of crunch.
- Make-Ahead Friendly: This crunchy caramel corn can be made ahead of time and stored in an airtight container, staying fresh and crispy for up to three weeks.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Popcorn
- Light brown sugar
- Salted butter
- Dark corn syrup
- Fine sea salt
- Vanilla extract
- Baking soda
HOW TO MAKE CARAMEL CORN:
- Add the popcorn to a very large bowl or paper bag, set aside.
- Preheat the oven to 250 degrees F. Spray two 9×13 baking dishes with cooking spray, set aside.
- Add the brown sugar, butter, corn syrup, and salt to a dutch oven or large stockpot.
- Place over medium heat, and stir constantly until the butter is melted and the sugar dissolves.
- Stirring occasionally, bring the mixture up to a boil (about 10 minutes). Once at a boil, boil for 5 minutes carefully stir occasionally.
- After 5 minutes take off the heat. Immediately stir in the vanilla and baking soda.
- Pour half of the caramel over the popcorn. If using a bowl, stir to combine. If using a paper bag (I find this easier), close the top of the bag and shake vigorously.
- Add the rest of the caramel over the popcorn, stir or shake again until it is as evenly coated as you can get it.
- Divide the popcorn among the two baking dishes.
- Place in the oven and bake for 45 minutes, stirring every 15 minutes.
- Lay out a large sheet of parchment or wax paper over the countertop.
- Spread out the caramel corn and try to break up any clumps. Allow to cool completely and enjoy.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CORN SYRUP IS THE BEST TO USE?
Dark corn syrup is recommended for this recipe because it gives the caramel a richer, deeper flavor.
However, if you can’t find dark corn syrup, light corn syrup will work too and still give you delicious caramel corn.
WHY DO I ADD BAKING SODA?
Adding baking soda to the caramel mixture creates a chemical reaction that makes the caramel light and crispy, preventing it from becoming too sticky or hard.
Nobody wants super sticky caramel, right?
It’s like the secret ingredient for the best caramel popcorn recipe ever!
WHAT KIND OF POPCORN IS THE BEST TO USE?
Plain, unflavored popcorn is best for this recipe.
You can use stovetop popcorn, air-popped popcorn, or even plain microwave popcorn.
Just make sure there are no added flavors or butter, as the caramel mixture will add all the flavor you need.
ANY ADDITIONS?
This easy homemade caramel corn is just waiting for additions!
- Chopped nuts: Add chopped pecans, walnuts, or almonds for extra crunch and a nutty flavor.
- Chocolate drizzle: Drizzle melted chocolate over everything after it cools for a sweet chocolatey twist.
- Cinnamon: Sprinkle cinnamon over the caramel before baking for a warm, spicy flavor.
- Sea salt: Add a sprinkle of sea salt on top of the caramel corn for a sweet and salty combination.
- Peanut butter: Mix in some melted peanut butter with the caramel sauce for a peanut butter caramel corn.
- Marshmallows: Stir in mini marshmallows before baking for a gooey, sweet addition.
- Coconut flakes: Add shredded coconut for a tropical twist.
- Cayenne pepper: Add a pinch of cayenne for a spicy kick.
- Candies: Mix in your favorite candies like M&Ms or candy-coated chocolate after the caramel corn cools.
- Caramel corn balls: Shape into balls while it’s still warm for a fun, easy-to-eat treat.
ANY SUBSTITUTIONS?
You’ll never want plain popcorn again after this.
Try these simple swap for your own perfect caramel corn version.
- Butter: Substitute with coconut oil for a dairy-free version.
- Dark corn syrup: Use light corn syrup or a mix of honey and maple syrup for a different flavor.
- Fine sea salt: Use kosher salt or regular table salt if you don’t have sea salt.
- Vanilla extract: Try almond extract or maple extract for a unique flavor twist.
- Brown sugar: Substitute with coconut sugar or granulated sugar for a slightly different sweetness.
HOW TO STORE:
Refrigerator: Storing in the refrigerator is not recommended as it can cause the caramel to become sticky.
It’s best to store it at room temperature.
Freezer: Freezing is not advised as it can lose its crispy texture.
Store it in an airtight container at room temperature for up to three weeks.
DANA’S TIPS AND TRICKS:
- Use fresh popcorn: Make sure your popcorn is freshly popped and free of any un-popped kernels for the best results.
- Don’t skip the baking soda: The baking soda is key to getting that perfect, crispy texture, so don’t leave it out.
- Work quickly: When adding the caramel mixture to the popcorn, work quickly to ensure that the popcorn gets evenly coated.
- Bake it low and slow: Baking at a low temperature for a longer time helps it stay crisp and allows the caramel to set perfectly.
- Stir often: Stirring during baking helps it cook evenly and prevents it from sticking together in clumps.
- Cool completely: Let it cool completely on parchment paper before storing it to keep it from sticking together.
Caramel Corn is a sweet and crunchy treat that’s just perfect.
Great recipes like this don’t come every day.
It’s an instant family favorite. No need to wait for the holiday season!
So grab your ingredients, pop some corn, and get ready to enjoy the best thing you’ve ever tasted!
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If you’ve tried this CARAMEL CORN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Homemade Caramel Corn Recipe
Ingredients
- 6 quarts plain popped popcorn
- 2 cups light brown sugar packed
- 1 cup salted butter cut into small cubes
- ½ cup dark corn syrup
- 1 ½ teaspoons fine sea salt
- 1 ½ tablespoons vanilla extract
- ¾ teaspoon baking soda
Instructions
- Add the popcorn to a very large bowl or paper bag, set aside.6 quarts plain popped popcorn
- Preheat the oven to 250 degrees F. Spray two 9×13 baking dishes with cooking spray, set aside.
- Add the brown sugar, butter, corn syrup, and salt to a dutch oven or large stockpot.2 cups light brown sugar, 1 cup salted butter, ½ cup dark corn syrup, 1 ½ teaspoons fine sea salt
- Place over medium heat, and stir constantly until the butter is melted and the sugar dissolves.
- Stirring occasionally, bring the mixture up to a boil (about 10 minutes). Once at a boil, boil for 5 minutes carefully stir occasionally.
- After 5 minutes take off the heat. Immediately stir in the vanilla and baking soda.1 ½ tablespoons vanilla extract, ¾ teaspoon baking soda
- Pour half of the caramel over the popcorn. If using a bowl, stir to combine. If using a paper bag (I find this easier), close the top of the bag and shake vigorously.
- Add the rest of the caramel over the popcorn, stir or shake again until it is as evenly coated as you can get it.
- Divide the popcorn among the two baking dishes.
- Place in the oven and bake for 45 minutes, stirring every 15 minutes.
- Lay out a large sheet of parchment or wax paper over the countertop.
- Spread out the caramel corn and try to break up any clumps. Allow to cool completely and enjoy.
Notes
- Use fresh popcorn: Make sure your popcorn is freshly popped and free of any un-popped kernels for the best results.
- Don’t skip the baking soda: The baking soda is key to getting that perfect, crispy texture, so don’t leave it out.
- Work quickly: When adding the caramel mixture to the popcorn, work quickly to ensure that the popcorn gets evenly coated.
- Bake it low and slow: Baking at a low temperature for a longer time helps it stay crisp and allows the caramel to set perfectly.
- Stir often: Stirring during baking helps it cook evenly and prevents it from sticking together in clumps.
- Cool completely: Let it cool completely on parchment paper before storing it to keep it from sticking together.
Nutrition
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