Homemade Caramel Corn
Homemade Caramel Corn is a classic treat that combines buttery caramel with light, crunchy popcorn.
It’s perfect for holidays, parties, or movie nights at home. This recipe delivers a rich caramel coating
that hardens beautifully, giving you that perfect sweet crunch in every bite.
With simple pantry ingredients and easy steps, you can create a batch of old-fashioned caramel corn
that tastes far better than anything store-bought.
Ingredients
| Ingredient | Amount |
|---|---|
| Popped popcorn (plain, unsalted) | 10–12 cups |
| Unsalted butter | 1/2 cup (1 stick) |
| Brown sugar | 1 cup |
| Corn syrup | 1/4 cup |
| Salt | 1/2 tsp |
| Baking soda | 1/2 tsp |
| Vanilla extract | 1 tsp |
Instructions
- Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Place the popped popcorn in a large bowl. Remove any unpopped kernels.
- In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar, corn syrup, and salt.
- Bring the mixture to a gentle boil while stirring. Let it boil for 4–5 minutes without stirring to thicken.
- Remove from heat and stir in the vanilla extract and baking soda. The caramel will foam—this is normal.
- Quickly pour the caramel over the popcorn and toss until well-coated.
- Spread the coated popcorn onto the prepared baking sheet.
- Bake for 45–60 minutes, stirring every 15 minutes so the caramel spreads evenly.
- Remove from the oven and let it cool completely. It will crisp up as it cools.
Tips for Perfect Caramel Corn
- Use fresh popcorn for the best crunch.
- Stir during baking—this is key for even coating.
- If you like clumps of caramel corn, stir less.
- Add nuts (like peanuts or pecans) before baking for extra flavor.
Storage
Store cooled caramel corn in an airtight container for up to one week.
It stays crisp longest when kept away from humidity.
Serving Ideas
Homemade caramel corn makes a wonderful holiday gift, party snack, or dessert table addition.
Package it in decorative bags or jars for festive sharing.