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.
This post may contain affiliate links. Read our disclosure policy.
Caramel Corn Ingredients
- 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: Maple syrup is a great swap
- Salt: I use kosher. If you use table, cut the amount in half.
- 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: Do not try to use pre-buttered or flavored popcorn here.
How To Make Caramel Popcorn
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.
Step 2: Pour over freshly popped popcorn and continue stirring until it’s all super coated.
Step 3: Spread the popcorn on the baking sheets and bake for 1 hour until set and crisp.
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!
Caramel Popcorn Recipe (Caramel corn)
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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 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
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- 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 for a remix.
- Game Day Spread: Serve this easy caramel popcorn 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 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
Go with fresh high-quality air popped or stove top popped plain popcorn for the best results boo.
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.
pinterest 
facebook 
twitter 
email
Yeah, after coding the popcorn and putting it in the oven, the caramel seem to pool on the cookie sheet
I’m sorry you had trouble with it. Did you toss the popcorn in it to make sure it recoated?
Just made this morning. Getting ready to take it out of the oven so I can enjoy. Thanks for your recipe. I love me some Carmel Corn. Yum!!!
Thanks so much!!
Would you happen to know how to make the cheese popcorn so us Chicagoans can get our Garrett’s mix on?
Hi Anthony, here is the cheese popcorn: https://grandbaby-cakes.com/cheddar-popcorn/
How much popcorn kernels to get 6-8 cups of popped corn ?
Hi Becky, according to Google “1 tablespoon of kernels yields 1.5 cups of popped corn” hope that helps!
1/2 cup of unpopped kernals will give you almost 8 cups
Mine crystallized while baking did I not cook the caramel on the stove long enough??
So sorry to hear that you had trouble with the caramel. That’s a possibility, or you may have cooked it too long.
The best caramel corn recipe I ever used everyone loves it when I make it.
Can’t wait to try this! I think I am adding some peanuts too!!
Jocelyn, how many seeds are required to get 5 quarts? Can’t wait to try this. Every time my husband has a work trip to Chicago, I remind him to stop at the Garrett’s at O’Hare and bring back some Garrett’s. It’s so good but so expensive. You may have saved both me and my budget.
Hi Carol, what do you mean by seeds?
Can I add liquor to this recipe?
Absolutely!
Love this! How do you pop your corn? Is there a better method? Thanks!
I do mine over the oven but you can also use microwaved as well.