Name: Caramel Corn
Prep time: 15 min
Cook time: 49 min
Total time: 64 min
Ingredients: 12 cups popped popcorn ((about 1/2 cup kernels or about two bags of plain microwaved popcorn). 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 pure vanilla extract ((do you make it yourself? It's the BEST!))

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The ultimate easy, homemade 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. Add this to your week of celebration—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 for about $7. 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.

Substitute for Corn Syrup

Not fond of corn syrup? A perfect 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!

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: 190kcal

Ingredients

12 cups popped popcorn (about 1/2 cup kernels or about two bags of plain microwaved popcorn). 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 pure vanilla extract (do you make it yourself? It's the BEST!)

Instructions

Preheat oven to 225F.

Ready the Popcorn

Place the popped popcorn (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 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 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 great 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, which has about 31 calories per cup.

Nutrition

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

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!

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 Homemade Caramel Corn—Quick, Easy, Good!

Time Saver

Substitute for Corn Syrup