This Easy Caramel Corn Recipe is buttery, crunchy, and coated in the most irresistible caramel for the ultimate popcorn treat
Next, try flavored caramel corn recipes like Zebra, Cinnamon Roll, or Chocolate Popcorn.
author’s note
How to Make Caramel Corn Like a Pro at Home!
I grew up in a popcorn-loving house, and I fully blame my dad for it. He couldn’t watch a movie without a huge bowl of popcorn, and that tradition stuck with me. While I still love classic buttery popcorn, caramel-coated popcorn has always been my weakness. Once I figured out how to make my own at home, I knew movie nights would never be the same.
Now, whenever I make this recipe, my kids hover in the kitchen waiting for it to cool. Add some chocolate drizzle, and I could honestly eat the whole batch myself!
Caramel corn has also become one of my favorite edible gifts. I package it in little cellophane bags tied with ribbon, and it’s always a hit at parties or as neighbor gifts around the holidays.
Ingredients
Here’s what you need to make this Easy Caramel Corn Recipe:
| Ingredient | Swap or Tip |
|---|---|
| Plain popped popcorn | Swap with plain puff corn for caramel puff corn |
| Unsalted butter | Salted butter works too, just reduce the added salt |
| Light brown sugar | Dark brown sugar gives more molasses flavor |
| Light corn syrup | Honey works in a pinch, but flavor changes slightly |
| Salt | Skip if your popcorn is already salted |
| Baking soda | Do not skip, this is key for texture |
| Vanilla extract | Almond extract gives a fun twist |
Quick Tip
Use a cooling rack over a tray to catch un-popped kernels. Pour the popcorn on the rack, and the kernels will fall through. Then, scoop and measure the popcorn—so easy!
Easy Caramel Corn Recipe Tips
- Prep ahead: Measure everything first; the recipe goes fast.
- Set a timer: Boil 5 mins. For exact results, use a candy thermometer and reach 235°F.
- Keep heat steady: Use medium heat to keep it from burning or cooking unevenly.
- Work quickly: Once the caramel is ready, pour it over the popcorn and toss right away.
- Cool completely: Let the caramel corn cool all the way before eating!
Variations
Swap the popcorn for plain puff corn to make caramel puff corn!
Storage
Store Easy Caramel Corn Recipe in an airtight container at room temp for up to a week. Keep it in a cool, dry place to stay crunchy.
If You Love Caramel, You’ll Love These Treats!
Desserts
Caramel Cookie Bars
Desserts
Caramel Apple Bites
Desserts
Salted Caramel Cookies
Desserts
Caramel Apple Dessert Cups
Caramel Corn Recipe
Video
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
- Large bowl ceramic
Ingredients
- Cooking spray
- 10 cups plain popped popcorn see note 1
- 8 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1 cup light brown sugar firmly packed
- 1/4 teaspoon salt see note 2
- 1/8 teaspoon cream of tartar optional, see note 3
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Line a large cookie sheet (15×21-inch) or two standard sheets with parchment paper or silicone baking mats. Preheat oven to 225°F. Spray a large, non-metal mixing bowl with nonstick spray. (Avoid metal bowls as they can give the popcorn a metallic taste.) Sift baking soda to prevent clumps.
- Pop the popcorn and remove any unpopped kernels. Measure 10 cups and transfer to the greased bowl.
- In a medium saucepan, combine butter (cut into tablespoon-sized pieces), corn syrup, brown sugar, cream of tartar, and salt. Stir over medium heat until the butter melts and the mixture is smooth. Bring to a full rolling boil, then stop stirring. Let the mixture boil for 5 minutes or until it reaches 235°F on a candy thermometer.
- Remove from heat and stir in baking soda and vanilla extract until combined. The mixture will foam up. Quickly pour it over the popcorn and toss with a spatula, stirring for about 2 minutes until evenly coated.
- Spread the coated popcorn in a single layer on the prepared cookie sheet(s). Bake for 45 minutes, stirring every 15 minutes. If using two sheets, rotate them between racks.
- Remove from the oven and let the popcorn cool completely at room temperature for about 1 hour. The caramel will harden as it cools. Break into clusters and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Caramel Corn Recipe Tools
- Medium nonstick pot: Use a larger pot than you think, the caramel grows when baking soda is added.
- A candy thermometer ensures perfect caramel. Use it for other treats like Buttercrunch, Toffee, or Honeycomb!
- Large bowl: To have plenty of room to toss the popcorn and caramel without spilling. If needed, divide between two bowls.
- Extra-large sheet pan or two smaller ones: Spread the popcorn in a single layer with enough space to bake evenly.
- Parchment paper: Keeps the popcorn from sticking and helps it bake evenly.
Caramel Corn Recipe Troubleshooting
This happens if the sugar forms crystals while cooking. Cream of tartar helps stop crystals from forming and keeps the caramel smooth.
Baking soda makes caramel corn chewy and helps the caramel cover all the popcorn. Without it, the texture will be wrong.
The caramel wasn’t boiled long enough or hot enough, or the popcorn wasn’t baked long enough.
The caramel likely boiled too long or at too high a temp. Aim for exactly 235°F for the best texture.
I haven’t made it yet. Maybe the long instructions are necessary but it’s awfully long! My mother used to make this. I have her recipe somewhere. She probably assumed that common sense would be used, which you may not have the luxury of that. 😄
Haha! They are long! After sharing recipes for almost a decade, I’ve learned if I don’t share as many details as possible, I’ll spend hours responding to questions in emails or comments 🙂
Need to make recipe in a PDF format so it can be printed. When you hit PRINT when the recipe comes up it doesn’t work. Unfortunate…. would love to have the printed version.