Caramel Popcorn
Posted Oct 04, 2024
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Learn how to make caramel popcorn that’s better than fancy popcorn shops. This homemade caramel popcorn recipe is easy to make with 8 ingredients and is a delicious edible gift or snack.
Being raised in Chicago resulted in me having incredibly high standards for caramel popcorn (and pizza of course)!
This caramel popcorn recipe is truly the best, and even rivals the popular (and my personal favorite) Garrett’s Popcorn ship in the windy city.
A homemade caramel sauce is poured over freshly popped popcorn and baked low and slow until it’s perfectly crispy and soft. This delicious caramel corn is a perfect treat for movie night (along with kettle corn and butter popcorn), and a great gift to give to friends during the holidays.
Carmel Popcorn Recipe Ingredients & Substitutions
- Salted butter. Unsalted butter works well in this recipe.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- Light corn syrup. you could use honey, but the caramel corn may not be as crispy.
- Vanilla extract. the seeds of 1 vanilla bean, or 1 teaspoon vanilla bean paste are good substitutes.
- Popcorn Kernels. I suggest classic popcorn kernels or mushroom popcorn for a fluffier end product.
- Coconut oil. this is used to pop the popcorn and does not impart even the slightest coconut taste. You can use canola oil if desired.
How to Make Caramel Popcorn
Let’s walk through this caramel popcorn recipe step-by-step, and watch the video for further guidance.
Begin by preheating the oven to 250 degrees F and lining two large baking sheets with silicone baking mats, or grease them with butter or spray (do not use parchment paper).
Pop the Popcorn
Next, you will pop the popcorn. Put 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker. Place over medium heat and stir with the lid closed until you hear all 3 kernels pop.
Once the three kernels pop, add the rest of the popcorn kernels, cover and stir continuously as the popcorn pops.
When the popping slows down, turn off the heat and continue stirring until you do not hear any more popping.
Then, transfer the popcorn to a large bowl.
Make the Caramel Sauce
Next, make the sauce for the caramel corn. Begin by melting the butter over low heat.
Once the butter is melted, increase the heat to medium and add the brown sugar, corn syrup and salt.
Bring the mixture to a boil, whisking often.
Once it’s boiling, boil for 4 minutes without stirring.
After 4 minutes, remove the mixture from the heat and add the vanilla and baking soda.
Whisk until smooth – the mixture will increase significantly in volume and become lighter in color.
Assemble & Bake the Caramel Popcorn
Pour the caramel sauce over the popcorn in the bowl and then stir to coat.
Then, spread the caramel corn in an even layer on the two prepared baking sheets.
Bake the caramel popcorn for 1 hour, stirring every 15 minutes.
After 1 hour, remove the popcorn from the oven and let cool completely before breaking it into pieces.
Serve
Serve the homemade caramel popcorn at room temperature. We love to serve it with homemade kettle corn, buttered popcorn or puppy chow as delicious treats for movie nights.
How to Store Caramel Popcorn
Store leftovers in an airtight container at room temperature for up to 2 weeks.
Freeze
You can freeze caramel popcorn in an airtight container, or even better – a vacuum sealed bag – for up to 2 months.
To Reheat
If the caramel softens while it’s being stored, you can reheat it at 250 degrees for 5-10 minutes at a time, until it has regained it’s crispy texture.
Caramel Popcorn Recipe FAQS
Yes, you can double (or triple) this recipe with great results. Just be sure to use a large pot to make the caramel sauce because it increased in volume significantly when the baking soda is added.
Baking soda causes a chemical reaction that releases gas into the caramel mixture, causing it to increase in volume. This results in a light and airy caramel that isn’t too dense, which yields a delicious crunchy and soft caramel corn.
Yes, if this recipe gets softer after storing, you can crisp up the caramel corn by putting it in the oven preheated to 250 degrees F for 5-15 minutes.
If your caramel corn isn’t crunchy, it’s possible you didn’t boil the caramel sauce mixture long enough. Make sure to follow the instructions exactly. You can also bake the popcorn longer int he oven to make it crispier.
No, you do not have to refrigerate caramel corn. Store it in an airtight container or a bag that you have squeezed all the air out of, at room temperature.
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Caramel Popcorn Recipe
Equipment
Ingredients
- ½ cup salted butter
- 2 cups light brown sugar
- ½ cup light corn syrup
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ cup popcorn kernels* (not popped)
- 1 Tablespoon coconut oil
Instructions
- Preheat oven to 250 °F
- Line two large baking sheets with silicone baking mats, or grease them with butter or spray (do not use parchment paper).
Pop the Popcorn
- Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker. Place over medium heat and stir with the lid closed.
- Keep stirring until the three kernels pop.
- Once the 3 kernels have popped, add the rest of the popcorn kernels.
- Cover and stir continuously as the popcorn pops.
- When the popping slows down, turn off the heat and continue stirring the popcorn on the warm burner until you do not hear any more popping.
- Transfer the popped popcorn to a large bowl.
Make the Caramel Sauce
- Melt the butter over low heat.
- Increase heat to medium and add the brown sugar, corn syrup and salt.
- Bring the mixture to a boil, whisking often.
- Once it’s boiling, boil for 4 minutes without stirring.
- After 4 minutes, remove the mixture from the heat and whisk in the vanilla and baking soda. (the mixture will increase significantly in volume).
Assemble & Bake the Caramel Popcorn
- Pour the caramel over the popcorn in the bowl and stir to coat.
- Spread the caramel corn in an even layer on the two prepared baking sheets.
- Bake for 1 hour, stirring every 15 minutes.
- After 1 hour, remove the popcorn from the oven and let cool completely before breaking it into pieces and serving.
Video
Notes
- Salted butter. Unsalted butter works well in this recipe.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- Light corn syrup. you could use honey, but the caramel corn may not be as crispy.
- Vanilla extract. the seeds of 1 vanilla bean, or 1 teaspoon vanilla bean paste are good substitutes.
- Popcorn Kernels. I suggest classic popcorn kernels or mushroom popcorn for a fluffier end product.
- Coconut oil. this is used to pop the popcorn and does not impart even the slightest coconut taste. You can use canola oil if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
