Sit back and snack on everyone’s favorite sweet and crunchy treat with a recipe for Easy Homemade Caramel Corn.
My mom and grandmother declare every holiday as the perfect excuse to send me my favorite treat—a tri-colored assortment of butter, cheddar and caramel popcorn from my best buddies over at The Popcorn Factory.
Since I polished off my latest tin weeks ago, and the next holiday shipment is way too far away, this kernel-crazed aficionado has resorted to making her own.
Few foods are as satisfying to crunch into as homemade caramel corn. That sticky, chewy, crispy bite satisfies like no other sweet and salty snack.
With a 10-minute prep time, and endless mix-in options, going the DIY route is much easier than you might think!
Homemade caramel corn begins with freshly popped kernels that are then tossed in a quick-fix combination of butter and sugar. But to really achieve the classic caramel corn consistency, the coated kernels are then baked until slightly crispy.
Serve this sweet and salty treat in bowls or go the extra accessible step and make parchment paper cones for finger-friendly snacking year-round.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- Cooking spray
- 1/4 cup vegetable oil
- 3/4 cup unpopped popcorn
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 250ºF. Grease two baking sheets with cooking spray.
- Add the vegetable oil to a large stockpot set over medium heat.
- Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for one minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. Discard any unpopped kernels.
- Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and stir in the baking soda.
- Immediately pour the caramel over the popcorn, stirring to coat the kernels.
- Transfer the coated popcorn onto the baking sheets, spreading it out into an even layer.
- Bake the popcorn for one hour, stirring every 15 minutes.
- Remove the caramel corn from the oven and stir it one more time before allowing it to cool completely. Break it into pieces and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
First time ever to make caramel corn. My popcorn usually turns out tough, followed directions in recipe it was perfect. So I continued on to the caramel part. It turned out delicious…so now I have to make a batch for my son, his Dad and I have nearly eaten the first batch… fantastic recipe 5 stars.
So glad you enjoyed it, Dora!
I didn’t want to use corn syrup, so I used honey. It worked great. I also crisped up some bacon and added it to the popcorn. Bacon caramel popcorn.
YESSSS! I’m so glad you enjoyed the recipe, Rhonda!
Do you have to add the salt to the mixture? I know I should add the baking soda, but with the salt also, it would be too much sodium for our diet.
Thanks
Hi Kay! You can omit the salt :)
Can you use this sauce for other things? Can you put it in jars in fridge and melt it for later use?
Absolutely, Dana!
Best caramel corn ever! My kids and I devoured this last night. Making another batch today for our Halloween party tonight.
Thrilled you enjoyed the recipe, Jane!
I’ve tried to make caramel popcorn (not your recipe) but my question is how to I make it so it’s not a big glob and more like popcorn than popcorn balls?
Hi Marci! You’ll avoid the popcorn from balling up based on how quickly you stir in the caramel mixture. Once it hits the popcorn, stir as quickly as possible then spread it out on a baking sheet to cool in a single layer :)
It looks so good!! How long do these keep for, please? :)
It’ll last for several days if stored in an airtight container.
My spouse and I stumbledd over here frim a different web address and
thought I might check thigs out. I like what I see so now i’m following you.
Look forward to looking at your web page for a second time.