Caramel Popcorn

If you love Chicago’s Garrett’s, you will definitely adore my homemade Caramel Popcorn recipe. With its crispy texture and sweet coating, this treat is made with simple ingredients you already have in your pantry but tastes better than you can imagine. This caramel popcorn stays fresh for weeks but trust me when I say, it won’t last that long boos.

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A close up of caramel corn recipe in a gray speckled bowl ready to devour

Caramel Corn Ingredients

Popped popcorn in a clear bowl, brown sugar, butter sticks and additional ingredients to make caramel popcorn
  • Light Brown Sugar: You can use dark brown sugar or you can even make your own brown sugar with granulated sugar and molasses.
  • Unsalted Butter: You can use salted but leave the salt out of the recipe.
  • Light Corn Syrup: Honestly the best caramel popcorn is usually made with corn syrup but maple syrup is a great swap if you don’t like using it.
  • Salt: I use kosher. If you use table, cut the amount in half.
  • Vanilla Extract: This provides aromatic notes to our popcorn.
  • Baking Soda: This is the secret to an even, thin coating of caramel on the popcorn. Adding to the caramel creates a reaction and increases the volume of the mixture, making it easier to coat the numerous kernels. 
  • Large Grain Popcorn: This works best for this recipe. Do not try to use pre-buttered or flavored popcorn here. 

How To Make Caramel Popcorn 

Make Caramel and Coat Popcorn

preparing the caramel sauce in a pan.

Step 1: Stir together brown sugar, butter, light corn syrup and salt in a pot over medium heat. Cook for 5 minutes then add vanilla and soda and stir until foamy.

Pouring caramel overtop of popcorn.

Step 2: Pour over freshly popped popcorn and continue stirring until it’s all super coated.

Bake, Cool and Serve

caramel popcorn on a baking sheet.

Step 3: Spread the popcorn on the baking sheets and bake for 1 hour until set and crisp.

caramel popcorn on a baking sheet.

Step 4: Cool then break apart popcorn if any kernels are stuck together. Serve it up and store any extras in an airtight container for munching later on boos.

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!

A close up of caramel corn in a gray speckled bowl ready to devour

Caramel Popcorn Recipe (Caramel corn)

Featuring a thin, crispy-crunchy, delightfully caramelized coating, this Caramel Popcorn is an incredible grazing snack, quirky dessert, or holiday gift!
5 from 11 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Appetizer, Snack
Servings: 5 quarts of popcorn

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

Coverage Note: The ratio of caramel to popcorn will determine how saturated each kernel is. The fewer kernels used, the more caramel coverage you’ll get. The popcorn you see pictured in the photos has medium caramel coverage, meaning there are visible white splotches studded throughout. Medium to light coverage caramel popcorn is definitely still as sweet and indulgent as ever.

How to Store Caramel Corn Popcorn

Leftovers are best stored at room temp in airtight containers or sealable freezer bags. Caramel corn popcorn will stay fresh this way for up to two weeks. If you let air get to it, the flavor can turn stale boos so try to avoid that so it stays fresh and crisp.
I don’t recommend adding leftover popcorn to the fridge or freezer since you don’t want to introduce moisture. It will result in it losing it’s super crispy texture. Fresh is best boos.

Nutrition

Calories: 4422kcal | Carbohydrates: 850g | Protein: 123g | Fat: 80g | Saturated Fat: 29g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 578mg | Potassium: 3244mg | Fiber: 137g | Sugar: 120g | Vitamin A: 2989IU | Calcium: 155mg | Iron: 31mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  • Go Fresh: Freshly popped popcorn is better for adhering and creating the best quality results for this recipe.
  • Line your pan: Make sure you line your baking pan with parchment paper so your pan won’t become a complete mess super difficult to clean from sticky caramel.
  • Do You Boos!: The ratio of caramel to popcorn will determine how saturated each kernel is. The fewer kernels used, the more caramel coverage you’ll get. The popcorn you see pictured in the photos has medium caramel coverage, meaning there are visible white splotches studded throughout. Medium to light coverage caramel popcorn is definitely still as sweet and indulgent as ever. Full coverage caramel corn is super sweet! So, depending on your personal preference, adjust the measurement of kernels. 
An overhead of caramel popcorn recipe in a white bowl with a blue napkin with popcorn scattered around it

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Serving Suggestions

Recipe Variations

  • Chocolate Drizzle: Y’all know caramel and chocolate go together perfectly right? Finish off your caramel corn popcorn batch and drizzle with some delish chocolate ganache.
  • Spice it Up: Add a pinch of cayenne or crushed red pepper flakes to the homemade caramel popcorn sauce to give it a kick!
  • Get Salty: Salted caramel is my love language so sprinkle some delish flaky sea salt over your caramel corn next time.
  • Add Nuts: Mix in some roasted nuts like peanuts, pecans or almonds after the popcorn sets up.

Recipe Help

What popcorn is best to use when making homemade caramel corn popcorn?

Go with fresh high-quality air popped or stove top popped plain popcorn for the best results boo.

Help! Why did my caramel burn?

You must continue to stir the caramel consistently until it is ready. Don’t turn around for a second until it is done and ready to pour y’all.

Can I make this caramel corn without corn syrup?

Yep try replacing the corn syrup with maple syrup or honey instead. The flavor and a little of the texture might change slightly but it will still be bomb y’all.

Other Popcorn Recipes

Filed Under:  Candy and Confections, Dessert and Baking, Oven, Snacks, Super Bowl and Game Day Party

Comments

    1. 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!

  1. 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.

  2. 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

5 from 11 votes

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