Caramel Corn Recipe: Your go-to recipe for buttery, crunchy, caramel-coated popcorn!
Next, try flavored caramel corn recipes like Zebra, Cinnamon Roll, or Chocolate Popcorn.
Caramel Corn Recipe
This Caramel Corn is a favorite in my house! I blame my dad for my love of popcorn. Movie nights always meant a big bowl of popcorn, and now I can’t watch a movie without it!
I love classic buttery popcorn, but caramel-coated popcorn is my favorite. Add some chocolate, and I could eat the whole batch myself!
Caramel Corn is great to make ahead. It’s perfect for holiday gifts, parties, or just as a snack to enjoy later. Make it a few days early, and it’s still delicious!
Variations
Swap the popcorn for plain puff corn to make caramel puff corn!
Ingredients
Here’s what you need to make this Caramel Corn Recipe:
- Plain popped popcorn: Use store-bought (no butter or salt) or make it fresh at home.
- Unsalted butter: Cut into pieces for easier melting.
- Light corn syrup: Makes the caramel smooth and sweet.
- Light brown sugar: Sweetens and gives rich caramel flavor.
- Salt: Cuts the sweetness. Skip it if the popcorn is already salted.
- Cream of tartar: Optional, but helps keep the caramel smooth.
- Baking soda: Works with the corn syrup to add air bubbles, making the caramel light and crunchy.
- Vanilla extract: Adds warmth and brings out the caramel flavor.
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!
Caramel Corn Recipe Tools
- Medium nonstick pot: Use a larger pot than you think—the caramel grows when baking soda is added.
- 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 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 before it sets.
- Cool completely: Let the caramel corn cool all the way before eating!
Quick Tip
A candy thermometer ensures perfect caramel. Use it for other treats like Buttercrunch, Toffee, or Honeycomb!
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.
Storage
Store Caramel Corn 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!
- Caramel Snickerdoodles stuffed with a Rolo candy
- Caramel Cookie Bars with a shortbread cookie base
- Salted Caramel Cookies with homemade Caramel Sauce
- Caramel Oatmeal Cookies with a chocolate drizzle
- Caramel Apple Cheesecake with a Graham Cracker Crust
Caramel Corn Recipe
Equipment
- Sheet pan 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 the oven to 225℉. 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℉ 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!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.