Homemade Caramel Corn

Homemade Caramel Corn – Sweet, Buttery & Perfectly Crunchy

There’s nothing quite like the smell of freshly made caramel corn filling your kitchen — warm, buttery caramel coating crisp popcorn in every sweet, golden bite.

This recipe gives you perfectly crunchy caramel corn every time, without being sticky or soggy. It’s surprisingly easy to make, using simple pantry ingredients, and it keeps fresh for weeks (if it lasts that long!).

Ingredients

• 10 cups popped popcorn (about ½ cup unpopped kernels)
• 1 cup unsalted butter (2 sticks)
• 2 cups packed brown sugar
• ½ cup light corn syrup
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• Optional add-ins:

• 1 cup peanuts, almonds, or cashews (for a Cracker Jack-style treat)
• A drizzle of melted chocolate once cooled for an extra indulgent twist

Instructions

Step 1: Pop the Popcorn

1. Pop your popcorn using your preferred method — stovetop, air popper, or microwave (avoid using buttered popcorn).
2. Pour the popped popcorn into a large roasting pan or two baking sheets lined with parchment paper.
3. Remove any unpopped kernels so you don’t bite into a hard surprise later!

Step 2: Make the Caramel Sauce

1. In a large saucepan over medium heat, melt the butter.
2. Stir in brown sugar, corn syrup, and salt.
3. Bring the mixture to a boil while stirring constantly.
4. Once it reaches a boil, stop stirring and let it cook for 4–5 minutes, until it turns rich and bubbly.
5. Remove from heat and carefully stir in baking soda and vanilla extract — the caramel will foam up, that’s normal!

Step 3: Coat the Popcorn

1. Immediately pour the hot caramel sauce over the popcorn.
2. Using a rubber spatula (greased lightly with butter or oil), toss gently to coat the popcorn evenly.
3. Tip: Work quickly — the caramel will start to harden as it cools.

Step 4: Bake Until Crisp

1. Preheat oven to 250°F (120°C).
2. Spread the coated popcorn evenly in a large roasting pan or on two baking sheets.
3. Bake for 45–60 minutes, stirring every 15 minutes to ensure even coating.

When done, the caramel corn should be dry and crisp, not sticky.

Step 5: Cool & Store

1. Remove from oven and let it cool completely on parchment paper.
2. Once cooled, break into clusters and store in an airtight container.

It will stay fresh and crunchy for up to 2 weeks (if it lasts that long!).

Pro Tips

• Crispy, not chewy: Baking the caramel corn at low heat is the secret to that perfect crunch.
• Avoid burnt sugar: Don’t boil the caramel for too long — once it’s golden and bubbly, remove it.
• Easy cleanup: Soak your saucepan in hot water right after pouring the caramel; it’ll melt the sticky residue right off.
• Flavor twists: Try adding a sprinkle of cinnamon, pumpkin spice, or sea salt for a gourmet touch.

Serving Ideas

• Package in cellophane bags or jars for homemade holiday gifts.
• Serve in bowls for movie night or parties.
• Mix with pretzels, nuts, and M&M’s for a sweet-and-salty snack mix!

Final Thoughts

This Homemade Caramel Corn is everything you want in a treat — buttery, crisp, and perfectly caramelized.
It’s easy, nostalgic, and dangerously addictive. Once you try making it from scratch, you’ll never go back to store-bought again!