Homemade Caramel Popcorn (with Video)

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A delicious homemade popcorn recipe, this Caramel Popcorn is sweet, crunchy and totally satisfying.

A delicious and easy Homemade Salted Caramel Popcorn recipe is the perfect fall dessert for a Halloween party

Caramel Popcorn Recipe

Caramel Popcorn is one of those classic fall desserts that people seem so intimidated to make at home.

Making homemade caramel can be a bit intimidating, but if you have a good recipe and an attentive eye, you are guaranteed success in the form of a tasty treat. This recipe doesn’t even require a candy thermometer – that’s how easy it is!

I love making this recipe for fall parties – and if you want to make a homemade Chicago Mix, you can just make another batch of plain popcorn and season it with a cheese popcorn seasoning or sprinkle it with shredded cheese and bake for a few minutes.

Or, for homemade Cracker Jack mix, you can toss in some nuts in the last 5 minutes of baking.

This caramel popcorn recipe is great on it’s own or as a topping on cupcakes, cakes, or used in a party mix. I think it would be great to pass out small bags of these at a Halloween party or as a classroom treat. They would also be great if you have a Halloween bake sale or fundraiser (people go crazy for this stuff!)

You can also use this popcorn recipe to top our Caramel Popcorn Cupcakes (over on In the Kids’ Kitchen).

Why is my homemade caramel corn grainy? This is due to the sugar molecules seizing up while cooking. Our baking soda trick removes this issue in our caramel popcorn recipe by forming carbon dioxide (when reacting with the acidity of the brown sugar and corn syrup), which aerates the caramel and gives it a smoother, softer texture.

Why is my homemade caramel corn chewy? This is most likely due to not baking the caramel corn for long enough. Pop it back in the oven for a few more minutes and test to see if the caramel has hardened enough. (Also, if your caramel has separated due to overheating/scorching, the butter and sugar will separate, causing the popcorn to be unevenly coated and those pieces that only receive the butter will be soggy.)

How long can caramel popcorn be stored? Caramel popcorn is best enjoyed within the first 3-5 days of making it. Store in an airtight container at room temperature. If your home is especially hot or humid, you may want to keep it in the fridge and allow to come slightly to room temperature before serving.

Can you freeze homemade caramel popcorn? Yes! Fill an airtight ziptop bag and freeze your caramel popcorn for up to a year.

What if I don’t have an airpopper? You can use this paper bag microwave popcorn tutorial to make airpopped popcorn without a machine, but I highly recommend grabbing an airpopper if you enjoy popcorn! Ours was only $15 and considering a box of microwave popcorn is about $5 for a package of 6 bags, our airpopper paid for itself within 18 uses (bags of popcorn kernals are suuuuper cheap and last us for months).

What is the best popcorn to use for caramel corn? Yellow popcorn is the most common, but if you want that fluffy popcorn just like they have at gourmet popcorn stores (like Garret’s) you will want mushroom popcorn kernals.

Watch our how to make caramel popcorn video to see just how easy this recipe is to make, and then don’t forget to scroll down to grab your free printable recipe:

 

How to make homemade caramel popcorn from scratch

Ingredients for Homemade Caramel Popcorn

  • Popped popcorn
  • Butter – do not replace with margarine or coconut oil, the chemical structure of the butter is essential. You can use salted for a salted caramel popcorn or unsalted for plain caramel popcorn
  • Brown sugar – avoid using dark brown sugar or a low-quality brand. Quality brown sugar will yield a better, smoother texture
  • Corn syrup – we use very little in this recipe, I have not experimented with substituting it with agave, honey or maple syrup. I’ve had success with both dark and light corn syrup in this recipe
  • Vanilla extract – can be swapped for maple extract (etc), if desired
  • Salt – I use sea salt in this recipe, avoid using an iodinized table salt as it’s easy to overdo it (and the flavor is lacking)
  • Baking soda

Scroll down to the printable recipe card for full measurements.

Tip: remove unpopped popcorn kernals by placing the popcorn over a cooling rack and lifting. The unpopped kernals should fall through the gaps, leaving you with just freshly popped popcorn.

Kitchen Tools You May Find Helpful

  • Air Popper <– I highly recommend grabbing an airpopper if you enjoy popcorn! Ours was only $15 and considering a box of microwave popcorn is about $5 for a package of 6 bags, our airpopper paid for itself within 18 uses
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Silicone baking mat
A delicious and easy Homemade Salted Caramel Popcorn recipe is the perfect fall dessert for a Halloween party

How to Make Caramel Corn

Preheat oven to 225F. Line 2 large baking sheets with silicone baking mat. (If you only have one silicone mat, you can line the second baking mat with parchment paper – a silicone baking mat has the best baking results for this recipe.)

Use an air popper to pop your popcorn to avoid adding extra oil to the recipe.

Spread popped popcorn evenly across one sheet, then set aside.

In a saucepan over medium heat, combine the butter, brown sugar, and corn syrup.

Whisk the mixture constantly until butter has melted and brown sugar has dissolved, about 3-5 minutes.

While continuing to whisk, add the vanilla, salt and baking soda into the caramel. The baking soda will cause some bubbling.

Remove saucepan from heat once the caramel has thickened and takes on a lighter, fluffier texture, about 1-2 minutes.

Pour caramel over popcorn and (working quickly) use a spatula to toss popcorn to coat fully.

Place caramel popcorn in the oven and bake for 3 or 4 15-minute intervals, for a total of 45-60 minutes.

At each 15 minute interval, remove the baking sheet from the oven, toss popcorn to coat completely and break up any clumps. At the 45 minute mark, gauge if the popcorn is sticky and well-coated.

Transfer the baked caramel popcorn to the second baking sheet to cool. Use a spatula to break up any lumps.

If you want a salted caramel popcorn, be sure to sprinkle on a bit of coarse salt now.

Store in an airtight container once cool.

Pin this Homemade Caramel Popcorn Recipe:

Caramel Popcorn from Scratch, this easy Chicago-style Salted Caramel Popcorn is the best caramel dessert for fall and delicious used in party mixes or served on its own

Grab your free printable recipe card for our homemade caramel popcorn recipe:

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Yield: 8 cups popcorn

Homemade Caramel Popcorn

Homemade Caramel Popcorn

A delicious and easy Homemade Salted Caramel Popcorn recipe is the perfect fall dessert for a Halloween party

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 8 cups popped popcorn
  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 1/3 cup corn syrup
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt, plus additional if desired
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 225F. Line 2 large baking sheets with silicone baking mat. (If you only have one silicone mat, you can line the second baking mat with parchment paper - a silicone baking mat has the best baking results for this recipe.)
  2. Use an air popper to pop your popcorn to avoid adding extra oil to the recipe.
  3. Spread popped popcorn evenly across one sheet, then set aside.
  4. In a saucepan over medium heat, combine the butter, brown sugar, and corn syrup.
  5. Whisk the mixture constantly until butter has melted and brown sugar has dissolved, about 3-5 minutes.
  6. While continuing to whisk, add the vanilla, salt and baking soda into the caramel. The baking soda will cause some bubbling.
  7. Remove saucepan from heat once the caramel has thickened and takes on a lighter, fluffier texture, about 1-2 minutes.
  8. Pour caramel over popcorn and (working quickly) use a spatula to toss popcorn to coat fully.
  9. Place caramel popcorn in the oven and bake for 3 or 4 15-minute intervals, for a total of 45-60 minutes.
  10. At each 15 minute interval, remove the baking sheet from the oven, toss popcorn to coat completely and break up any clumps. At the 45 minute mark, gauge if the popcorn is sticky and well-coated.
  11. Transfer the baked caramel popcorn to the second baking sheet to cool. Use a spatula to break up any lumps.
  12. If you want a salted caramel popcorn, be sure to sprinkle on a bit of coarse salt now.
  13. Store in an airtight container once cool.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 252mgCarbohydrates: 24gFiber: 0gSugar: 22gProtein: 0g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This homemade caramel popcorn recipe is super simple and easy to make and tastes even better than store bought caramel popcorn.

For more delicious party recipes, check out our Magic Chocolate Pumpkin Cake or our Homemade Soft Caramel Fruit Dip.

A delicious and easy Homemade Salted Caramel Popcorn recipe is the perfect fall dessert for a Halloween party  A super simple recipe for homemade caramel popcorn - no special equipment (like candy thermomters) or fancy ingredients needed! The best party popcorn recipe - and you can use it to make homemade Chicago Mix Popcorn   A delicious and easy Homemade Salted Caramel Popcorn recipe is the perfect fall dessert for a Halloween party   Caramel Popcorn from Scratch, this easy Chicago-style Salted Caramel Popcorn is the best caramel dessert for fall and delicious used in party mixes or served on its own A super simple recipe for homemade caramel popcorn - no special equipment (like candy thermomters) or fancy ingredients needed! The best party popcorn recipe - and you can use it to make homemade Chicago Mix Popcorn  Caramel Popcorn from Scratch, this easy Chicago-style Salted Caramel Popcorn is the best caramel dessert for fall and delicious used in party mixes or served on its own

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29 Comments

    1. Please change amount of butter to read 1/2 cup. I didn’t watch video before making it and used one cup when video shows 1/2 cup

      1. Hi Carla,
        Don’t worry – the recipe does use 1 cup, the video just shows a half portion being made (hence only 1 sheet pan of popcorn). Sorry for any confusion – let me know how your caramel popcorn turns out!

      2. So good! But, it definitely needs more popped corn! 8 cups is not enough to fill 2 sheet pans. There is a serious popcorn to caramel ratio problem that no one in my home really minds. But if you’re wanting to stretch it you could probably use up to 16 cups and be covered.

        1. Hi Sara,
          Thanks so much for your comment! I definitely think the type of popped corn matters – some seem to have more nooks and crannies, while some are smoother and I think the smoother ones you need more of since there’s less surface area for the caramel to cling to.
          I’ll update the recipe with your feedback to include a bit more of a range. Thank you again.

    1. I made this today, as a birthday gift for a friend. This is such a delicious recipe. Thank you very much for sharing. I’ve tried making other caramel sauce and so far this one is the best flavored one.

    1. Hi Barb,
      I never mentioned Weight Watchers anywhere in my post and definitely don’t ever mention Weight Watchers on social media – so I’m not sure where the idea that this is a Weight Watchers-friendly recipe came from?

      1. Somebody changed the title on the cover photo to WW. I clicked on it too looking for a low point snack, lol. Still pinning it for the kids! 🙂

        1. Someone created a pin linking to my recipe/website saying weight watchers? That’s really bizarre.. why go through that effort to misdirect traffic to someone else’s site? LOL People can be strange! If you see the pin again, please send it my way so I can have it removed. I appreciate you letting me know – hopefully the kids like it!

    1. As long as you line it first with parchment paper or a silicone baking mat (if that is approved for use in your roaster), I don’t think you’ll run into any problems using a roaster 🙂

  1. Hi! This is an awesome recipe. We subbed the corn syrup for pure maple syrup – no problem in texture or any baking part of it!!! Best caramel popcorn ever. Also, definitely sub the vanilla for butter flavoring! 😉

  2. A new favorite for the drive in, the second batch I used about 11 cups of popcorn, the coating for 8 cups was a little too thick for us, this third time I went back to my childhood and substituted molasses for the corn syrup and it’s just like my mom’s homemade Cracker Jacks. I only needed 2 fifteen minute increments in the oven.

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