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Homemade Caramel Popcorn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 142 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings (10–11 cups)
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade caramel corn recipe delivers a perfect balance of buttery, sweet, and crunchy popcorn coated with rich, from-scratch caramel. Made with simple ingredients and cooked on the stovetop before baking to crisp, this treat is ideal for parties, bake sales, or cozy movie nights. The recipe yields about 10 to 11 cups of irresistible snackable caramel corn that stays fresh for up to two weeks when stored properly.

Ingredients

Scale

Popcorn

  • 10–11 cups (about 70–75g) air-popped popcorn

Caramel Sauce

  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (80g) light corn syrup
  • 1/2 cup (113g) unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
  2. Prepare popcorn: Place the air-popped popcorn into the largest bowl you have or spread it evenly onto the prepared baking sheets. Either method works for coating the popcorn with caramel.
  3. Make the caramel sauce: In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture comes to a gentle simmer. Once bubbling around the edges, allow it to cook without stirring for about 4 minutes until it reaches 234–235°F (112–113°C) on a candy thermometer.
  4. Add baking soda: Remove the saucepan from heat and immediately stir in the baking soda. The caramel will bubble vigorously and become frothy. Stir carefully to combine but handle with caution as the mixture is very hot.
  5. Coat the popcorn: Pour the hot caramel over the popcorn and stir gently with a large spoon or spatula, slowly turning the popcorn to coat all pieces evenly. Be patient as the caramel starts to harden during this process.
  6. Spread and bake: Evenly spread the coated popcorn onto the prepared baking sheet(s). Bake in the preheated oven at 200°F (93°C) for 1 hour, stirring gently every 20 minutes to ensure even crisping.
  7. Cool and store: Remove from oven and allow the caramel corn to cool on the pan for at least 30 minutes. The caramel will harden as it cools. Once cooled sufficiently, break apart any large clusters. Store the caramel corn tightly covered in an airtight container to maintain freshness for up to 2 weeks.

Notes

  • This caramel corn boasts rich buttery flavor and a sweet crunch that’s perfect for snacking.
  • A candy thermometer is helpful for making the caramel but not strictly necessary; careful watching of simmering time can substitute.
  • The recipe can be easily doubled for larger batches.
  • You can customize this basic caramel corn by adding nuts, chocolate drizzle, or spices for different flavor profiles.
  • Ensure stirring every 20 minutes while baking to avoid burning and promote even coating.
  • Store in an airtight container to keep it fresh and crunchy.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 16g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://emilyscook.com/homemade-caramel-popcorn-recipe/