This easy homemade caramel corn is sweet and crunchy with the best rich, buttery caramel sauce that’s irresistibile. It’s perfect for snacking or gifting at the holidays!

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The Best Classic

We LOVE homemade caramel corn around here. We make it at least once a month and this recipe is our absolute favorite for a sweet treat. When we are feeling savoy, we love this white cheddar popcorn recipe.

This is my mom’s recipe and trust me when I say that it is dangerously delicious! It has a rich, sweet taste from caramel sauce and a perfectly crunchy texture. It’s super easy to whip up, and is ready almost as fast as my microwave caramel corn.

Ingredient Notes

  • Popcorn: You can pop your own from popcorn kernels or I used 2 bags.
  • Salted butter: Adds a rich flavor to the caramel.
  • Light corn syrup: This is the key to a smooth caramel texture as it prevents the brown sugar from crystallizing.
  • Salt: Use 1/2 teaspoon if popcorn is salted.
  • Vanilla extract: Real vanilla extract helps balance the flavor.
  • Baking soda: When added to the caramel mixture, it will foam and this means that the caramel will stick to the popcorn better.

How to Make Caramel Corn

Scroll down for the printable recipe with specific ingredients and instructions.

  • Make caramel. This recipe starts by making an easy caramel sauce in a saucepan on the stove. It’s made with a mix of brown sugar, butter and light corn syrup that you melt and boil until bubbly.
  • Add vanilla and baking soda. Once you’ve achieved a deep caramel color after about 4 to 5 minutes, then it’s ready to go, you don’t have to use a candy thermometer but if you do the temperature should be 240°F. Just mix in the vanilla and baking soda after that.
  • Mix. Once the caramel is finished, pour it over a bowl of popcorn and gently stir together until all of the popcorn is well coated.
  • Let sit. Evenly pour the mixture onto the wax paper in a single layer to cool. Then break the popcorn into pieces once it hardens.

Crunchy Homemade Caramel Corn

For a crunchier consistency, you can bake the mixture after you’ve mixed the popcorn with the caramel sauce. Just dump the mixture onto a parchment lined baking sheet and then bake at 250°F for 30 minutes, stirring occasionally so that it doesn’t burn.

caramel corn on baking sheet

Helpful Tips

  • Popcorn. You can pop a batch of stovetop popcorn with fresh kernels or use lightly salted microwave popcorn or a pre-made bag such as Skinny Pop.
  • Keep an eye on the caramel. Never walk away from the stove when making homemade caramel. It can burn in an instant, so you want to keep an eye on it the whole time while it cooks on medium heat.
  • Cleaning the pan. If the caramel happens to stick to the bottom of your pan, simply fill it with hot water and then bring it back to a boil on high heat. This helps break the sugar down, so that it will easily scrub off.
  • Mix-in’s. After you spread the caramel corn out onto the wax paper to cool, feel free to sprinkle extras on top. We love adding M&M’s, candy corn or chopped Snickers.
  • Neighbor Gift Idea: Make it into caramel popcorn balls for a holiday dessert at Christmas.

How To Store Caramel Corn

Once it has cooled and hardened, store any leftovers in an airtight container at room temperature. It will stay fresh for up to 1 week.

Love popcorn recipes? Try marshmallow caramel popcorn, cookie butter popcorn or cookies and cream popcorn, too.

More Popcorn Recipes

caramel corn on baking sheet

Easy Homemade Caramel Corn

5 from 4 votes
Recipe by: Jamielyn Nye
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 12
This easy homemade caramel corn is sweet and crunchy with the best rich, buttery caramel sauce that's irresistibile. It's perfect for snacking or gifting at the holidays!
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Ingredients 

  • 9-10 cups popped popcorn (about 2 bags)
  • 1 cup light brown sugar , packed
  • ½ cup salted butter
  • ½ cup light corn syrup
  • 1 teaspoon Kosher salt , use 1/2 teaspoon if popcorn is salted
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda

Optional: flake salt, M&M's

Instructions

  • Preheat the oven to 250°F. Spray a large bowl with non stick spray. Place 9 cups popcorn in the bowl and set aside.
  • Melt 1 cup brown sugar, 1/2 cup butter and 1/2 cup light corn syrup in a large heavy bottom pan. Add 1 teaspoon salt and stir until combined. Stir continually until melted.
  • Bring the brown sugar mixture to a light boil. Once it is at a light boil remove the spoon and continue to cook for 4 minutes without stirring or until the caramel color deepens or reaches 240°F. Do not walk away, you don't want it to burn.
  • Immediately remove from the heat and stir in 1 teaspoon vanilla and 1/2 teaspoon baking soda. Pour over popcorn in large bowl. Add another cup or two if popcorn if needed. Stir until well coated.
  • Bake if desired. Line a baking sheet with parchment paper and dump the caramel corn on top. Spread out evenly and then baking for 30 minutes, stirring occasionally. Remove from oven and add flake sea salt if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once cooled, store in a sealed container for up to one week. 
Cleaning pan: If the caramel is stuck in your pan, add hot water to it and bring it back to a boil. This will break down the sugars. Then use hot pads to dump and clean once cooled. 

Nutrition

Calories: 214kcal, Carbohydrates: 36g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 322mg, Potassium: 57mg, Fiber: 1g, Sugar: 29g, Vitamin A: 254IU, Calcium: 20mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.