Here’s a sweet, crunchy homemade caramel corn recipe that’s perfect for snacking or gifting:
Ingredients (makes about 10–12 cups)
- 10 cups popped popcorn (about ½ cup kernels)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- ¼ cup light corn syrup
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
1. Prep
- Preheat oven to 250°F (120°C).
- Line a large baking sheet with parchment paper.
- Place popped popcorn in a very large mixing bowl. Remove any unpopped kernels.
2. Make the caramel
- In a medium saucepan over medium heat, melt butter.
- Stir in brown sugar, corn syrup, and salt.
- Bring to a gentle boil, stirring constantly.
- Once boiling, stop stirring and let it boil for 4–5 minutes.
3. Finish the caramel
- Remove from heat.
- Quickly stir in baking soda and vanilla (it will foam up—this is normal and helps make it crispy).
4. Coat the popcorn
- Immediately pour caramel over popcorn.
- Stir gently until evenly coated.
5. Bake for crispness
- Spread coated popcorn onto prepared baking sheet.
- Bake for 45–60 minutes, stirring every 15 minutes.
6. Cool
- Remove from oven and let cool completely.
- Break into clusters and enjoy!
Tips for Perfect Caramel Corn
- Use fresh popcorn for best crunch.
- Don’t skip baking—it keeps the caramel crisp instead of sticky.
- Add-ins: roasted peanuts, pecans, or a drizzle of melted chocolate after cooling.
If you’d like, I can also give you a microwave shortcut version that’s faster and still delicious.
