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Caramel Corn is that buttery, crunchy, can’t-stop-eating-it treat, and this homemade version blows the bagged stuff out of the water with a deep caramel coating that stays perfectly crisp. I make a giant batch for movie nights and the kids fight over the last handful every single time. If you love a sweet, snackable treat, it is right up there with our candied grapes.
A quick brown sugar and butter caramel poured over freshly popped popcorn, then baked low and slow, gives you that signature crunchy, glossy caramel corn that never turns sticky.
Caramel Corn Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 65 minutes
- 🍽️ Serving: 16 servings
- ⚡ Calories: 329kcal
- 🌶️ Flavor Profile: Buttery, crunchy popcorn in a deep, glossy brown sugar caramel
- ✋ Difficulty: Easy, a fun batch snack like our chocolate covered pretzels
Quick Answer
To make caramel corn, pop your popcorn and set it in a large bowl or paper bag. Cook brown sugar, butter, corn syrup, and salt in a pot until it boils, then boil 5 minutes and stir in vanilla and baking soda. Pour the caramel over the popcorn and toss to coat, then divide it between two baking dishes and bake at 250 degrees for 45 minutes, stirring every 15. Spread it out to cool and break up any clumps.
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Why This Recipe Works
Click to see the technique science
- Baking keeps it crunchy. Baking the coated popcorn low and slow dries the caramel onto every piece so it stays crisp instead of sticky.
- Baking soda for crackle. A little baking soda makes the caramel foam and turn light and crunchy rather than hard and tooth-cracking.
- Brown sugar and corn syrup. Brown sugar gives deep caramel flavor while corn syrup keeps the caramel smooth and prevents crystallizing.
- Stir while baking. Stirring every 15 minutes coats the popcorn evenly and keeps it from clumping in the dish.
- The paper bag trick. Shaking the popcorn and caramel in a paper bag is the easiest way to coat it all without crushing the pieces.
- Makes a big batch. This recipe fills two baking dishes, perfect for parties, gifts, and movie nights.
Why You’ll Love This Recipe
- It is buttery, crunchy, and so much better than any caramel corn you can buy in a bag.
- It makes a huge batch that is perfect for parties, gifting, and snacking, like our candied grapes.
- The baked caramel coating stays crisp for days, so you can make it ahead and it never goes sticky.
Key Ingredients
Here is what you need for caramel corn. See the recipe card below for exact amounts.
- Popcorn: Plain popped popcorn is the base. Air-popped or stovetop both work, just keep it unsalted and unbuttered.
- Brown sugar: Light brown sugar gives the caramel its deep, rich flavor.
- Butter: Salted butter makes the caramel rich and balances the sweetness.
- Corn syrup: Keeps the caramel smooth and prevents it from crystallizing or turning grainy.
- Baking soda: The secret to light, crunchy caramel corn instead of a hard candy shell.
See recipe card for exact quantities.
Variations and Substitutions
This caramel corn is easy to make your own. Here are a few fun ideas.
- Add nuts: Toss in peanuts, pecans, or almonds before baking for a caramel-nut crunch.
- Drizzle with chocolate: Once cooled, drizzle melted chocolate over the top and let it set.
- Make it salty-sweet: Sprinkle a little flaky sea salt over the warm caramel corn.
- Spice it up: Add a pinch of cinnamon or a dash of cayenne to the caramel.
- Turn it into snack mix: Stir in pretzels like our chocolate covered pretzels for a sweet and salty mix.
How to Make Caramel Corn
- Pop the popcorn into a very large bowl or paper bag and set aside. Preheat the oven to 250 degrees and spray two 9×13 baking dishes. Add the brown sugar, butter, corn syrup, and salt to a dutch oven or large pot.
- Place over medium heat and stir constantly until the butter melts and the sugar dissolves. Bring to a boil, about 10 minutes, then boil for 5 minutes, stirring occasionally.
- Take the caramel off the heat and immediately stir in the vanilla and baking soda. It will foam up and lighten in color.
- Pour half the caramel over the popcorn and stir or shake the bag to coat. Add the rest of the caramel and toss again until the popcorn is as evenly coated as possible.
- Divide the popcorn between the two baking dishes. Bake for 45 minutes, stirring every 15 minutes so it coats and crisps evenly.
- Spread the caramel corn out on a large sheet of parchment or wax paper. Break up any clumps and let it cool completely before serving.
Recipe Tips & Tricks
- Use freshly popped popcorn. Older popcorn can taste stale, and pick out any unpopped kernels first.
- Do not skip the baking soda. It is what makes the caramel light and crunchy instead of hard.
- Stir every 15 minutes. This evenly coats the popcorn and keeps it from clumping in the oven.
- Try the paper bag method. Shaking the popcorn and caramel in a bag coats it fast without crushing it.
- Let it cool fully. The caramel corn crisps up as it cools, so resist digging in too early.
- Store it airtight. Keep it in a sealed container or bag for up to a week, like our candied grapes.
Serving Ideas and Suggestions
Caramel corn is the ultimate snack for movie nights, game days, and parties. Pile it into bowls, scoop it into paper cones, or bag it up in cellophane with a ribbon for an easy homemade gift.
It is a favorite on a sweet snack table next to our chocolate covered pretzels and candied grapes.
For another crowd-pleasing treat to make ahead, try our fried ice cream next.
Caramel Corn FAQs
Baking the coated popcorn low and slow is the secret. It dries the caramel onto each piece so it sets crisp instead of staying sticky. The baking soda also lightens the caramel, giving it that signature crunchy, airy texture.
Corn syrup keeps the caramel smooth and prevents it from crystallizing, but you can substitute honey or a homemade simple syrup. The texture may be slightly different and a touch more prone to graininess, but it will still be delicious.
Store cooled caramel corn in an airtight container or zip-top bag at room temperature for up to a week. Keeping air out is key to maintaining the crunch. Do not refrigerate, as the moisture can make it sticky.
Yes. Caramel corn freezes well in an airtight container or freezer bag for up to 3 months. Let it come to room temperature before serving and it will be just as crunchy as the day you made it.
Chewy caramel corn usually means it was not baked long enough or the caramel did not boil long enough. Make sure to boil the caramel a full 5 minutes and bake the coated popcorn for the full 45 minutes, stirring every 15, so it dries and crisps.
Absolutely. Peanuts, pecans, almonds, or cashews are all great. Add them to the popcorn before pouring on the caramel so they get coated and baked right along with it for a caramel-nut crunch.
Craving more sweet snacks? Try our chocolate covered peanut butter pretzels next.
Our peanut butter brownies are an easy make-ahead treat perfect for parties and potlucks.
Our butterscotch cookies are an easy, no-chill drop cookie everyone loves.
Try our ding dong cake, a moist chocolate cake topped with fluffy cream and glossy ganache.
Try our oreo brownies, fudgy chocolate brownies loaded with whole Oreos.
Caramel Corn
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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