I remember it like it was yesterday, the day I wandered into (actually I was sucked in against my will by the seductive aroma) Popcornopolis in South Deerfield, Mass., (curiously, located inside the Yankee Candle Village Store) and walked out with the most amazing gourmet caramel popcorn.

As an admitted lover of good caramel corn, I have to say a few things about this gourmet popcorn. These people know how to make caramel corn!

With its rich depth of flavor, Popcornopolis Caramel Corn is about as close to perfection as I have ever tasted. But as wonderful as it is, it is also very expensive.

For years, I’ve tried to make good caramel corn, without success. It was either too soggy or too chewy. Or the caramel turned sugary. Once, I needed a hammer and chisel to get the stuff out of the bowl.

I’d really given up until my encounter with Popcornopolis. I had to figure this out―I had to find a way to create a reasonable facsimile in my kitchen that would hit the mark without breaking the bank.

I am excited to let you know that I believe I have.

Just in time for the holidays, here’s a quick and easy way to make what I find amazing gift-worthy caramel corn, with stovetop and microwave instructions, your choice.

Either way, the secret to crunchy, caramelly awesomeness is to finish by baking the caramel corn in a low-temperature oven, stirring often.

Caramel Corn

This is what it will look like

Homemade Golden Caramel Popcorn in a Bowl

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5 from 3 votes

Caramel Corn

Here’s a quick and easy way to make what I find amazing gift-worthy caramel corn, with stovetop and microwave instructions, your choice. Either way, the secret to crunchy, caramelly awesomeness is to finish by baking the caramel corn in a low-temperature oven, stirring often.

Prep Time15

Cook Time49

Total Time1 4

Course: Dessert, Gifts, Sweets

Cuisine: Western

Servings: 1-cup servings

Calories: 204kcal

Ingredients

1/2 cup popping corn kernels (See NOTES for shortcut)
1 cup light brown sugar, packed (OK to sub dark brown sugar)
1/2 cup butter, 1 stick (no substitutes, please)
1/2 cup light corn syrup
1/2 teaspoon sea salt (omit if using salted microwaved popcorn)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat oven to 225F.

Ready the Popcorn

Pop the popcorn. Place the popped popcorn (approx. 12 cups) into a big bowl that is at least twice the volume of the popcorn itself. Do not err on the side of a bowl that is too small, because you are going to do some serious stirring in a bit. Remove and discard any un-popped kernels.

Make Caramel - Stovetop Instructions

Melt butter in a medium saucepan over medium heat
Add the brown sugar, corn syrup, and salt, stirring until just combined.
Once the mixture starts to bubble, reduce to simmer and allow to cook for 4 minutes—DO NOT STIR.
Remove from the heat and quickly whisk in the baking soda and vanilla. You’ll get a little show here as the vanilla will “sizzle” while the baking soda gets all foamy and gorgeous. Make sure the mixture is stirred very well, then immediately pour over the popcorn.
Stir well to coat all of the popcorn until caramel begins to harden. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Make Caramel - Microwave Instructions

Cut the butter into chunks and place in a microwave-safe bowl along with the brown sugar, corn syrup, and salt. Microwave on high for 30 seconds. Stir well to combine. Microwave on high for an additional 2 minutes.
Remove bowl from microwave and stir very well. Return to microwave and heat for 2 more minutes on high.
Remove from microwave and stir in vanilla and baking soda. It will make popping sounds and get light and foamy. After stirring, immediately pour over the popcorn in the bowl. Stir well to coat all of the popcorn. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Either Way, Continue Here

Whichever method you’ve followed, now spread the coated popcorn on one large or two smaller cookie sheets, breaking up any clumps. Bake at 225 F for 45 minutes, stirring every 10 minutes. Spread out on waxed paper and allow to cool.

The Big Finish

This last step is critical, so don’t skip it. Sample the caramel corn to make sure it is fit for human consumption—perhaps even for gift-giving. You cannot be too careful here. Once you are satisfied, and if any caramel corn remains, store in airtight containers or bags.
Stays 100% crisp and fresh for 2 - 3 weeks in an airtight container, provided it is completely cool before closing the container.

Notes

SHORTCUT. Costco sell a ginormous bag of Popcornopolis Naked Popcorn. It's 22 oz. by weight but get this: It says it contains 22 servings ... and one serving = 4 cups. That means 88 cups of perfectly popped popcorn. Divide that by 12 and you can make this recipe just shy of eight times! This is my best kept secret. The kernals are all big and round and fluffy and not a deadbeat kernel to be found.
Corn syrup is required to stabilize the caramel so it doesn't crystalize. Corn syrup is readily available under the brand name Karo in the U.S. and Canada.
Food grade glucose is a reasonable substitute for corn syrup. Look for this in a well-stocked supermarket, pharmacy, or online.
If substituting glucose for corn syrup, increase baking time by 15-20 minutes, as glucose has a higher water content than corn syrup and takes longer for the caramel corn to dry out.
This caramel corn will remain fresh and crisp for 2 - 3 weeks in an airtight container provided it is fully cooled before closing the container.
kcal calculation made assuming dry popcorn is air-popped without oil.

Nutrition

Now I am thinking about replicating variations on this basic Caramel Corn. Popcornopolis comes in Chocolate Carmel, Pecan Caramel, and—be still my heart—Cinnamon Bun. The possibilities are endless. I will keep you posted.

Should you come up with a variation worth sharing, please do, using the comments feature below. Thanks!

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

David E Stevenson says:

January 3, 2021 at 6:33 am

Do you have a tip for easily removing the un-popped kernels? They can be deadly on the teeth!

Mary Hunt says:
January 3, 2021 at 2:27 pm

Since the unpopped kernels drop to the bottom, gently lift all the popped kernels to another bowl leaving the “unpops” behind to be discared.

Deborah says:

December 27, 2020 at 2:05 pm

I LOVE the Yankee Candle Village!! You are correct, that popcorn is amazing!!! Can’t wait to try your recipe…thank you…

Steffanie Woolen says:

December 15, 2020 at 1:45 pm

I’m a little confused, I’ve been making “your” popcorn for a couple of years now, and this recipe is different. More corn syrup, and shorter time cooking, with no stirring??

Mary Hunt says:
December 15, 2020 at 1:49 pm

Always working to improve things … if you’re happy with the previous version, no worries! But a few changes make it even better.

ET says:

December 15, 2020 at 1:03 pm

Can this recipe be doubled without negative consequences?
Thanks!
ET

Mary Hunt says:
December 15, 2020 at 1:28 pm

I have not tried that, but I think 24 cups of popcorn at once would be quite difficult to manage. Probably better to make two separate batches
Steffanie Woolen says:
December 15, 2020 at 1:46 pm

I have doubled the recipe. I have a REALLY large stainless bowl. It works but I wouldn’t want it any larger. 🙂
- Esther says:
  December 15, 2020 at 8:33 pm
  
  Thanks very much for your input.

J B says:

December 15, 2020 at 10:31 am

I have used this recipe to make Toffee Pretzels. Don’t add salt to Carmel and shake off as much salt from pretzels as you can before pouring over them. Follow recipe for the oven. Yummy!

Cindy says:

December 15, 2020 at 9:11 am

Your recipes are ALWAYS great, but we are vegan so I don’t use any dairy products. It would be wonderful to see an occasional adaptation of some of your awesome recipes! I’m not much of a cook, but I can follow a recipe! Thank you for your consideration.

Mary Hunt says:
December 15, 2020 at 1:31 pm

My suggestion is to substitute the butter with a plant-based product like coconut oil. For the record I have not tried that, but perhaps someone else has. Anyone?

Chris says:

December 15, 2020 at 7:22 am

Can dark corn syrup be used?

Mary Hunt says:
December 15, 2020 at 8:23 am

Sure … but the dark version will affect the taste of the final caramel corn. My experience is that is tastes more molasses-y. But it’s definitely an option! Give it a try and let us know what you think!

Gift-Worthy Caramel Corn Just in Time for the Holidays

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