Sit back and snack on everyone’s favorite sweet and crunchy treat with a recipe for Easy Homemade Caramel Corn.

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.

Caramel being poured over popcorn in stockpot

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 over freshly popped popcorn

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.

Child's hands on baking sheet of homemade caramel corn

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.

The best caramel popcorn

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Dessert

Easy Homemade Caramel Corn

Homemade caramel corn is a breeze to make!
5 from 3 votes
Easy Homemade Caramel Corn
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 20 servings

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!

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Nutrition

Calories: 236kcal, Carbohydrates: 33g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 24mg, Sodium: 157mg, Potassium: 49mg, Fiber: 1g, Sugar: 28g, Vitamin A: 284IU, Calcium: 22mg, Iron: 1mg

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 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

  4. 5 stars
    Best caramel corn ever! My kids and I devoured this last night. Making another batch today for our Halloween party tonight.

  5. 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?

    1. 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 :)

  6. 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.

  7. OMG I love caramel popcorn. Thank you for providing a print link, this is absolutely perfect for my Canada Day celebration (which is today xD) thank you.

  8. If you don’t have time to make your own delicious homemade caramel corn, check out TheBigPopper.com. Their caramel popcorn is an old-fashioned favorite that is as delicious and addictive a snack as ever. I recommend ordering a tin or two today for home or as a gift.

  9. Nice to see that you did your own thing with the corn. It looks decadent and really yummy! I want to dive in to that cone of crunch.

    Here is my Strawberry, Roasted Corn & Avocado Salsa for Summer Fest:

    http://su.pr/1CYkMZ

  10. Love your caramel corn! I used to work in a candy store, and we made caramel corn in this large copper pot with a huge wooden paddle. It was hard work, but it was totally worth it at the end!
    I’ve made some Fresh Corn and Black Bean Salsa to celebrate Summer Fest. Cheers!

  11. Yum! Caramel corn is one of those things I just can’t resist! This time of year, I can’t help but just eat corn straight off the cob most of the time, grilled or steamed, but if I do cook with it, my favorite recipes include:

    Calabacitas
    http://heartlandrenaissance.com/2009/08/calabacitas/

    Three Sisters Chili, and
    http://heartlandrenaissance.com/2009/09/three-sisters-chili/

    Green Chile Chicken Tortilla Soup
    http://heartlandrenaissance.com/2007/11/green-chile-chicken-tortilla-soup/

    A few have been on the blog for a while, but I couldn’t help but share them this week for SummerFest! Thank you for hosting!

    Best,
    Sarah