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This Caramel Popcorn is crunchy, buttery, and totally addictive. It’s made with simple ingredients like brown sugar, butter, and vanilla, then baked until perfectly crisp and golden.
“Once you try this homemade caramel corn, you’ll never go back to store-bought.”
-Becky
This homemade caramel corn recipe is perfect for movie nights, parties, or as a sweet homemade gift during the holidays. I like to wrap some up in cellophane and tie with a bow, for a fun Christmas gift for neighbors or teachers. Or you serve it in a festive bowl at your next holiday party. No matter how you eat it, this popcorn is going to be a family favorite!
If you love fun sweet snacks like this, try these Cheesecake Stuffed Strawberries, Lego Brownies, or Churro Cheesecake. Or if you need a sweet drink, try a Gummy Bear Shot or a fun Scooby Snack Shot.
Table of Contents
Ingredients You Will Need
- popcorn (popped): About 1/2 cup unpopped kernels; use plain, not buttered or salted. (If using microwave popcorn, it will be 2-3 bags)
- light brown sugar: Packed—light or dark both work.
- light corn syrup: Helps create that chewy caramel texture.
- unsalted butter: Adds rich, buttery flavor.
- baking soda: Lightens the caramel and creates crunch.
- vanilla extract: Adds warm, deep flavor.
Variations
- Add chopped peanuts, pecans or almonds: Stir them in with the popcorn before coating.
- Drizzle with chocolate: Once cooled, add melted chocolate for a festive touch.
- Swap corn syrup with maple syrup: For a richer, deeper sweetness.
A full list of ingredients is included in the recipe card below.
How to Make Caramel Popcorn
Preheat oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper or a silicone mat. Pop the popcorn using your preferred method and place in a very large bowl. Remove any kernels that didn’t pop.
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt. Whisk until melted and smooth, then bring to a boil.
- Allow the mixture to boil undisturbed for 4–5 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will bubble up, this is normal!
- Immediately pour the caramel sauce over the popcorn.
- Toss the popcorn with the sauce, until it’s coated evenly.
- Use a rubber spatula and spread the coated popcorn on the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes to get an even coat on the popcorn. Let popcorn cool completely before breaking into clusters and serving.
Expert Tips
- Use freshly popped popcorn: Air-popped or stovetop popcorn works best.
- Don’t skip stirring while baking: It helps coat the popcorn evenly and keeps the texture crisp.
- Store in an airtight container or Ziploc bag: Keeps it crunchy for up to 1 week.
- Double the batch: This makes a great party snack, afterschool snack for kids, or edible holiday gift.
Caramel Popcorn FAQs
Store caramel popcorn in an airtight container at room temperature for up to 7 days.
Yes, you can substitute maple syrup or honey, though the texture may be slightly less crisp.
Baking soda creates air bubbles in the caramel, making it light and crispy instead of hard.
Absolutely! Add chopped nuts before baking or stir in mini M&Ms or chocolate drizzle after it cools.
Use an air popcorn maker, stovetop or microwave popcorn.
More Easy Snack Recipes
Desserts
Homemade Thin Mint Cookies
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Peanut Butter Balls
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Caramel Popcorn
Equipment
- Saucepan
- Baking Sheet
- Rubber Spatula
Ingredients
- 10 cups popcorn, 1/2 cup un-popped kernels
- 1 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
- Pop the popcorn using your preferred method and place in a very large bowl. Remove any kernels.
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt. Whisk until melted and smooth, then bring to a boil.
- Allow the mixture to boil undisturbed for 4–5 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will bubble up, this is normal!
- Immediately pour the caramel sauce over the popcorn and toss to coat evenly.
- Use a rubber spatula and spread the coated popcorn on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even crisping.
- Let popcorn cool completely before breaking into clusters and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This popcorn was delicious!
This popcorn was really good.
This popcorn is so good and so easy to make!