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A close up of caramel corn in a gray speckled bowl ready to devour
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5 from 14 votes

Caramel Popcorn Recipe (Caramel Corn)

Buttery brown sugar caramel and a low, slow bake make this my best caramel popcorn recipe for movie nights and homemade gifts. Mix in cheddar popcorn for a Chicago-style snack!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 5 quarts of popcorn
Calories: 4422kcal
Author: Jocelyn Delk Adams

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

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!

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

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