Name: Gift-Worthy Caramel Popcorn
Prep time: 15 min
Cook time: 49 min
Total time: 64 min
Ingredients: 1/2 cup popping corn kernels (see shortcut in Notes); 1 cup light brown sugar (packed (dark brown sugar works too)); 1/2 cup unsalted butter (no substitutes, please); 1/2 cup light corn syrup; 1/2 teaspoon sea salt (skip if using salted popcorn); 1/2 teaspoon baking soda; 1 teaspoon vanilla extract

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Here it is, the ultimate caramel corn recipe. Easy to make, stays crispy and crunchy for weeks if you can possibly make it last that long. It’s that good. Perfect for parties, snacking, movie night, Christmas Eve, and gifting!

What follows is 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.

Time Saver

When I make a lot of caramel corn, I buy it already popped instead of popping it myself. Costco sells a huge bag (it’s 2 feet tall) of Popcornopolis Nearly Naked Popcorn that measures out to 22 cups, for about $8. Saves so much time.

This popcorn comes with every kernel perfectly popped, unsalted, bright white, and just perfect for making multiple batches of caramel corn.

If you are not a Costco member, check your supermarket. There are other brands of plain popped corn, of course.

UPDATE: As I write, I am learning that sadly, this product may no longer be available in all Costco warehouse clubs.

Substitute for Corn Syrup

Not fond of corn syrup? A suitble substitute is food-grade glucose. Look for this in the baking aisle of a very well-stocked supermarket, or online.

NOTE: Because glucose has higher water content than corn syrup, you will need to bake the caramel corn for about 15 minutes longer.

Enjoy!

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5 from 7 votes

Gift-Worthy Caramel Popcorn

Looking for a delicious treat that's both affordable and irresistibly crunchy? This homemade caramel corn has you covered! With stovetop and microwave options, it's easy to create this golden, crispy treat right at home. Perfect for holiday gifting or cozy nights in. The secret? Baking it at a low temperature to achieve that dreamy crunch.

Prep Time15

Cook Time49

Total Time1 4

Course: Dessert, Gifts, Sweets

Cuisine: Western

Servings: cups

Calories: 204kcal

Ingredients

1/2 cup popping corn kernels see shortcut in Notes
1 cup light brown sugar packed (dark brown sugar works too)
1/2 cup unsalted butter no substitutes, please
1/2 cup light corn syrup
1/2 teaspoon sea salt skip if using salted 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 Popcorn: Costco’s Popcornopolis Naked Popcorn offers a huge time-saver and is perfect for this recipe!

Corn Syrup Alternatives: Food-grade glucose works as a corn syrup substitute. Increase bake time by 15-20 minutes if using glucose, as it has a higher water content.

Storage Tip: Fully cool before sealing in containers to keep caramel corn crisp and fresh!

Nutrition

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

Celeste says:

December 6, 2023 at 5:18 am

We always add more popcorn vs topping. Still super delicious but a bit less sweet that way & we can eat a bit more. Very addictive.

anonymous says:

December 4, 2023 at 7:00 pm

Can you please confirm the nutrition information? If a serving has 145 grams of carbohydrate it has to have over 500 calories, plus the calories from the fat. Either the calories or the other info is incorrect.

Mary Hunt says:
December 4, 2023 at 8:13 pm

Nutriton calculations are all done with the recipe program I use. It helps if I give that program correct information! Ha. I had it set up to calculate 12 cups of unpopped corn kernels. Whoops. So with your prompting, I it a re-do. I’m no nutritionist, but it does look more reasonable to me now. Take another look (thanks for the heads up!)

JanetA says:

December 25, 2022 at 2:13 pm

This caramel popcorn is so delicious! I made it for the first time yesterday, and my husband says it’s better than the Popcornopolis he was given. Hard to stop eating it! Thanks, Mary, for the recipe!

Mary Hunt says:
December 4, 2023 at 8:18 pm

That’s saying a lot because as your husband (and I know) Popcornoplis carmel corn is pretty good! Thanks for your great feedback.

caramel corn says:

December 22, 2022 at 6:08 am

can i use a bag of caramels instead of making it?

Mary Hunt says:
December 22, 2022 at 6:47 am

I have never attempted the substitution, so I have to say no. But if you try it, let us know.

Tamara says:

December 9, 2022 at 7:30 pm

Wow! This stuff is delicious and easy to make. I used the microwave and would recommend doing it that way. I also popped my own popcorn in a microwave popper. Healthier way to make it with no oil, salt or chemicals, just popcorn. I’m making it again tomorrow. This stuff is addictive!

Mary Hunt says:
December 10, 2022 at 7:32 am

Thanks for your feedback, Tamara! And YES to the part about it being addictive …

Simply addictive! says:

December 20, 2021 at 11:24 am

Absolutely terrific! Easy, simple ingredients. Used air popped quality corn and dark brown sugar; it turned out perfectly. Caramel is delicious. Corn is crispy. Simply mmmmmmm.

Angela L says:

December 19, 2021 at 7:55 pm

I’ve made this! Delicious! The only thing I do differently is I use Chester’s Puff Corn butter flavored. No kernels, no hulls!

The Ultimate Gift-Worthy Caramel Corn Recipe (Quick, Easy, Good!)

Time Saver

Substitute for Corn Syrup