Description
This homemade caramel popcorn features perfectly popped kernels coated in a buttery, sweet caramel sauce and baked until irresistibly crunchy. The combination of brown sugar, butter, and a hint of vanilla creates an addictive treat that’s perfect for movie nights, gift-giving, or anytime snacking.
Ingredients
Scale
- 15 cups popped popcorn (about ½ cup unpopped kernels)
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Popcorn – Preheat your oven to 250°F (120°C). Pop your popcorn using your preferred method and remove any unpopped kernels. Place the popped corn in a large roasting pan or divide between two large baking sheets lined with parchment paper.
- Make the Caramel Sauce – In a medium saucepan over medium heat, melt the butter completely. Add the brown sugar, corn syrup, and salt. Stir continuously until the mixture comes to a boil.
- Boil the Caramel – Once boiling, stop stirring and allow the mixture to boil undisturbed for 4-5 minutes. If using a candy thermometer, it should reach 250°F (hard ball stage). The caramel will darken slightly and thicken.
- Add Baking Soda and Vanilla – Remove the saucepan from heat. Carefully stir in the baking soda and vanilla extract. The mixture will foam up vigorously—this is normal and expected. Stir quickly to incorporate.
- Coat the Popcorn – Immediately pour the hot caramel over the popcorn. Working quickly, use a large spoon or spatula to toss and stir the popcorn, coating as evenly as possible. Don’t worry if it’s not perfectly coated yet.
- Bake – Place the pan(s) in the preheated oven. Bake for 45 minutes, stirring and tossing the popcorn every 15 minutes to ensure even coating and crispness.
- Cool Completely – Remove from the oven and spread the caramel popcorn onto parchment paper or silicone mats. Allow it to cool completely—this is when it becomes truly crunchy. Break apart any large clusters.
- Serve or Store – Once completely cooled, enjoy immediately or store in airtight containers.
Notes
- Remove all unpopped kernels before coating to avoid breaking teeth on hard kernels hidden in caramel.
- The caramel will be extremely hot—exercise caution when pouring and stirring.
- Stirring every 15 minutes during baking is crucial for even coating and preventing burning.
- For extra crunch, you can bake for an additional 5-10 minutes, watching carefully to avoid burning.
- This recipe can easily be doubled for large gatherings or gift-giving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 285
- Sugar: 32g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg