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Homemade Caramel Corn Recipe

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★★★★★

4.8 from 481 reviews

This homemade caramel corn recipe delivers a perfect sweet and crunchy snack by coating air-popped popcorn in a rich, buttery caramel made from brown sugar, corn syrup, and butter. The popcorn is baked to achieve a crispy texture with a luscious caramel flavor, making it an irresistible treat for parties, movie nights, or gifting.

Ingredients

Scale

Popcorn

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

Caramel Sauce

  • 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

  1. Preheat the Oven: Preheat your oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper to prepare for baking the caramel-coated popcorn.
  2. Prepare the Popcorn: Place 10–11 cups of air-popped popcorn in the largest bowl you have, or spread it evenly on the prepared baking sheets. Either method works fine for coating with caramel.
  3. Make the Caramel Sauce: In a medium saucepan over medium heat, combine 1 cup light brown sugar, 1/4 cup light corn syrup, 1/2 cup unsalted butter, 1/2 teaspoon salt, and 1/8 teaspoon cream of tartar. Stir constantly as the butter melts and mixture comes to a simmer. Once simmering around the edges, let it bubble without stirring for 4 minutes until it reaches about 234–235°F (112–113°C) if using a candy thermometer.
  4. Add Baking Soda: Remove the saucepan from heat and immediately stir in 1/2 teaspoon baking soda. The caramel will bubble up, almost doubling in volume and becoming frothy — this is normal but the mixture will be very hot, so stir carefully.
  5. Coat the Popcorn: Pour the hot caramel over the popcorn. Using a large spoon or spatula, gently stir the popcorn to coat it evenly with the caramel. Stir patiently as the caramel begins to harden. Then, spread the coated popcorn evenly onto the prepared baking sheet(s).
  6. Bake the Caramel Corn: Bake in the preheated oven for 1 hour, gently stirring the popcorn every 20 minutes to ensure even coating and baking.
  7. Cool and Break Apart: Remove the caramel corn from the oven and let it cool on the baking pan for at least 30 minutes. The caramel will harden as it cools. Once cool enough to handle, break apart any large clusters.
  8. Store Properly: Once completely cooled, store the caramel corn in an airtight container. It will stay fresh for up to 2 weeks, making it ideal for making ahead of time.

Notes

  • Using air-popped popcorn reduces added oils and calories, making for a lighter snack.
  • If you don’t have cream of tartar, you can omit it, though it helps prevent crystallization in the caramel.
  • Use a candy thermometer to accurately gauge the caramel temperature for the best texture.
  • Be cautious when stirring the baking soda into the hot caramel, as it will bubble vigorously.
  • Stirring during baking ensures all the popcorn pieces are evenly coated and crispy.
  • Store caramel corn in an airtight container to maintain crispness.

Keywords: homemade caramel corn, caramel popcorn, sweet snack, party snack, caramel recipe, crunchy popcorn, oven-baked caramel corn

Find it online: https://thefoodrecipe.com/homemade-caramel-corn-recipe/