Introduction

Homemade caramel corn is a delightful treat that combines the crunch of popcorn with a rich, buttery caramel coating. It’s perfect for movie nights, parties, or just a sweet snack to enjoy anytime. This recipe is easy to follow and yields a batch of addictive, crispy caramel corn.

The image shows a close-up view of a full container lined with white parchment paper, filled with golden caramel popcorn. The popcorn pieces are densely packed, each coated evenly with a shiny caramel layer that gives a rich amber color mixed with lighter white parts of the popcorn. The popcorn texture is bumpy and glossy, making it look crunchy and sweet. The container edges have a red and white striped pattern, and the background features a white marbled texture softly blurred behind the popcorn. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper.
Step 2: Pour the popcorn into your largest bowl or spread it evenly onto the prepared baking sheets. Either method works.

Step 3: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture begins to simmer. Once simmering around the edges, let it bubble without stirring for 4 minutes. Use a candy thermometer if you have one; the caramel should reach 234–235°F (112–113°C).
Step 4: Remove the caramel from heat and immediately stir in the baking soda. The mixture will bubble up and become frothy; this is normal. Be careful as it will be very hot.
Step 5: Pour the caramel over the popcorn. Using a large spoon or spatula, gently stir to coat all the popcorn evenly. This may take several turns as the caramel starts to harden. If using a bowl, transfer the coated popcorn to the prepared baking sheet(s) and spread it out evenly.

Step 6: Bake for 1 hour, stirring gently every 20 minutes to ensure even coating and baking.
Step 7: Remove from the oven and allow the popcorn to cool on the baking sheet for at least 30 minutes. The caramel will harden as it cools. Once cool enough to handle, break apart any large clusters.
Step 8: Store the cooled caramel corn in an airtight container. It stays fresh for up to 2 weeks.

Tips & Variations

Use silicone baking mats for easy cleanup and to prevent sticking.
Substitute light corn syrup with golden syrup or honey for a different flavor profile.
For a sprinkle of flavor, add a pinch of cinnamon or a dash of vanilla extract to the caramel mixture before baking.

If you prefer smaller clusters, gently break the popcorn into pieces before baking, and stir thoroughly during baking.

Storage

Store caramel corn in an airtight container at room temperature for up to 2 weeks. To refresh the crunch, spread the caramel corn on a baking sheet and warm it in a 250°F (120°C) oven for 5–10 minutes before serving.

How to Serve

A large silver baking tray filled with one thick layer of caramel popcorn pieces that are golden brown and glossy, spread evenly across a red silicone baking mat. The popcorn clusters vary slightly in size with some showing white pop kernels peeking through the caramel coating. The tray is placed on a white marbled surface with a blue and white patterned cloth partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn instead of air-popped popcorn?

Yes, but be sure to use plain, unbuttered microwave popcorn to avoid excess grease that can make the caramel soggy.

How do I prevent the caramel from burning?

Watch the caramel carefully as it simmers and avoid stirring once it starts bubbling. Also, use a candy thermometer to reach the correct temperature without overheating.