Chicago’s Garrett’s set the bar high for caramel popcorn boos, so y’all know I had to get mine right! My homemade caramel corn has a buttery brown sugar coating that actually crunches when you bite into it. That low, slow bake is worth the wait. And if you’re here for the Chicago-style mix, grab my cheddar popcorn too. We’re making the whole thang at the crib!
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How to Make Caramel Popcorn
These step-by-step photos show how to make caramel popcorn, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Caramel Popcorn Recipe
1. Cook the caramel and stir in the vanilla and baking soda
Cook the brown sugar, butter, corn syrup, and salt together over medium heat, then remove from the heat and stir in the vanilla and baking soda until foamy.
2. Pour the hot caramel over the popcorn
Immediately pour the caramel over the popped corn in a large heatproof bowl, stirring and folding until coated.
PRO TIP: Have your popcorn ready to go, because caramel thickens fast. Rub a little butter inside your bowl to help keep it from sticking, and grab an extra pair of hands if you can. One person pours carefully while the other keeps stirring.
3. Spread out and bake the caramel corn
Divide the coated popcorn between two parchment-lined baking sheets and bake, stirring every 15 minutes to help it bake evenly.
4. Cool and break apart the popcorn
Let the popcorn cool completely on the baking sheets, then break apart any clusters and transfer to an airtight container.
WARNING: Handle the caramel with extreme caution and care. It is VERY hot and quite dangerous. Do not attempt to eat/taste the caramel straight out of the saucepan. I’m warning you boos!
Full Easy Caramel Popcorn Recipe
Caramel Popcorn Recipe (Caramel Corn)
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Equipment
Ingredients
- 2 cups light brown sugar packed
- 1 cup unsalted butter
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking soda
- 6-8 cups popped plain popcorn
Instructions
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper.
- Add brown sugar, butter, light corn syrup, and salt, and stir together in a medium sized pot over medium heat. Cook for about 5 minutes.
- Finally, add vanilla and soda and stir until foamy.
- Pour over popped corn and continue stirring until well coated.
- Spread the popcorn on the baking sheets and bake for 1 hour until set and crisp.
- Cool and break any pieces that are stuck together, then keep in an airtight container to keep fresh.
Notes
How to Store
- Room Temp: Once completely cool, keep in an airtight container or tightly sealed bag in a cool, dry spot for up to 2 weeks. Seal it back up after each snack.
Nutrition
Recipe Tips
- Pop with oil, not butter. Butter burns too easily y’all. Gently shake the pot as the kernels pop, then remove from the heat when popping slows to about 2 seconds between pops. A hot air popper makes things even easier, no oil needed!
- Leave the unpopped kernels behind. Shake the bowl so they settle at the bottom, then scoop out the fluffy popcorn. We don’t need any hard surprises hiding under that caramel!
- Don’t crank up the heat. Stick to medium heat and a heavy-bottomed saucepan. Stir gently across the bottom as the butter melts so nothing scorches.
- Do you, boos! This is my most important tip. Less popcorn gives you more caramel coverage, while more popcorn gives you a lighter coating. The popcorn in the pics has medium coverage, with little white spots peeking through. Even with a lighter coating, it’s still plenty sweet and indulgent!
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I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Homemade Holiday Gifts: Make a big batch and give out to your loved ones for the holidays. They are great along with praline candy, divinity candy, and peppermint bark in cute little tins.
- Dessert Topping: Add some to vanilla ice cream for a switch up in texture or add to the tops of chewy brownies.
- Game Day Spread: Serve this easy caramel corn along with chips, guacamole, and salsa verde. And don’t forget the buffalo wings, buffalo cauliflower, and lemon pepper wings for a fun spread!
Recipe Help
If it smells burnt before you pour it, start over. That burnt flavor ain’t going anywhere. Keep the heat at medium and stir gently as the butter melts and the sugar dissolves. Don’t walk away until the caramel is done and ready to pour.
Let a few pieces cool completely first. The coating firms up as it cools. If it’s still chewy, spread it back out and bake at 250°F for another 5-10 minutes, watching closely so it doesn’t burn.
It’s the sugar crystals, boo. Let the sugar dissolve as the mixture heats, avoid vigorous stirring once it’s bubbling, and don’t scrape dried sugar from the sides of the pan into the caramel. Keep the corn syrup in there, too. It helps prevent crystallization.
Spread the popcorn onto your lined pans and get it into the oven. The heat will soften the caramel so you can stir it gently.
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Delish! Was just given a tin of Garrett’s and had to find a copycat recipe. This recipe is a winner! Thanks for sharing it!
Love that comparison, that’s high praise! I’m so glad this hit the spot and scratched that Garrett’s itch. Thanks so much for trying it and sharing the love!
Any suggestions for making sure the caramel doesn’t crystallize?
I’ve made the recipe a few times (it’s a great Xmas gift) but haven’t perfected the caramel-making process yet.
I’m so glad you’ve been making it and I love that you gift it for Christmas!
To help prevent crystallization, make sure the sugar is fully dissolved before it comes to a boil, and try not to stir too much once it starts bubbling. Using a clean pot and stirring spoon helps too, since even a little dried sugar on the sides can cause crystals.
The corn syrup in the recipe already helps a lot with this, so small tweaks like gentle heat and minimal stirring usually do the trick.
I DEFINITELY WILL BE TRYING IT. LOVE CARSMEL POPCORN. I GOT EVERYTHI G IN MY PANTRY EXCEPT THE POPCORN.
Fab! Let us know how it turns out for you.
Could you substitute agave syrup for corn syrup?
I haven’t tried it with agave syrup. I am not sure if it would caramelize the same way. If you try it let me know if it worked!
Yes you can 1:1 ratio
I made this and it was delicious. I intend on making some for a charitable auction. I also used dark brown sugar because that’s all I had and it worked well.
Happy to hear that!
SO YUMMY !!!
Thank you!
It is a very good recipe. Making it to put in Christmas baskets.
Hooray it is really tasty!
Can I make this from a microwaved bag of popcorn or do you recommend popping from scratch?
I don’t see why you couldn’t!
First time making caramel popcorn… perfect!
Yay! So happy to hear that!
Just made and it turned out absolutely delicious! I’ve tried another recipe before and it wasn’t enough caramel to coat the popcorn. This was a perfect recipe. Thank you
Thank you so much, Robbin!