Homemade Caramel Corn Recipe

Caramel popcorn is the ultimate sweet-and-crunchy snack. Each fluffy piece of popcorn is coated in a buttery, golden caramel that bakes into a light, crisp shell. It’s nostalgic, comforting, and a little magical.

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Course: Snack

Ingredients Method Notes

Ingredients

10 cups popped popcorn about ½ kernels
1 cup packed brown sugar
½ cup unsalted butter (1 stick)
¼ cup light corn syrup (or honey for a softer flavor)
½ tsp salt
½ tsp baking soda
1 tsp vanilla extract

Method

Make your popcorn however you like (air-popped, stovetop, or microwave). Place it in a large bowl and remove any unpopped kernels.
In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once it boils, stop stirring and let it bubble for 4–5 minutes.
Remove from heat and stir in baking soda and vanilla. It will bubble up—this is normal!
Immediately pour the caramel over the popcorn. Gently stir until evenly coated.
Spread popcorn on a parchment-lined baking sheet. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes.
Let cool completely before breaking into clusters. Store in an airtight container for up to a week (if you don’t eat it all first!).

Notes

Fall Twist Ideas:

Add a pinch of pumpkin pie spice to the caramel for a cozy seasonal flavor.
Drizzle with melted dark chocolate after baking for a Halloween-worthy treat.
Toss in candy corn or Reese’s Pieces to make it extra festive.

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