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Homemade Caramel Popcorn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 282 reviews
  • Author: Jasmine
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 min
  • Yield: 10 to 11 cups
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Description

This Homemade Caramel Corn recipe delivers a perfect balance of buttery richness and sweet crunch with a classic from-scratch caramel coating. Made with just six simple ingredients, this treat is cooked on the stovetop and then baked to achieve an irresistibly crunchy texture. Whether for parties, bake sales, or an everyday snack, this 10-cup yield recipe is easy to prepare and can be doubled as needed.

Ingredients

Scale

Popcorn

  • 10–11 cups (about 70–75g) air-popped popcorn

Caramel Sauce

  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (80g) light corn syrup
  • 1/2 cup (113g) unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone mats or parchment paper to prevent sticking.
  2. Prepare the popcorn: Place the air-popped popcorn either in your largest mixing bowl or spread it evenly over the prepared baking sheets. Both methods work well for coating the popcorn later.
  3. Make the caramel sauce: In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture begins to simmer. Once you see bubbling along the edges, allow it to bubble without stirring for 4 minutes. (If using a candy thermometer, the temperature should reach 234–235°F or 112–113°C.)
  4. Add baking soda: Remove the caramel from heat and immediately stir in the baking soda. The mixture will bubble up aggressively and become frothy—this is expected. Be cautious as the caramel will be very hot.
  5. Coat the popcorn: Pour the hot caramel sauce over the popcorn. Using a large spoon or spatula, gently stir and fold the popcorn to coat all pieces evenly. Take your time—they may need several turns as the caramel begins to set. Once coated, spread the caramel-coated popcorn evenly on the prepared baking sheets.
  6. Bake the caramel corn: Place the trays in the oven and bake for 1 hour, stirring gently every 20 minutes to ensure all popcorn is evenly crisped and coated.
  7. Cool and store: After baking, allow the caramel corn to cool on the baking sheets for at least 30 minutes. The caramel will harden during cooling. Once cool enough to handle, break apart any large clusters. Store in an airtight container to maintain freshness for up to 2 weeks.

Notes

  • This caramel corn recipe boasts a rich buttery flavor combined with a homemade caramel crunch, making it a delightful snack or party treat.
  • A candy thermometer is helpful but not strictly necessary; careful timing and watching the caramel bubbling will suffice.
  • The recipe produces plain caramel popcorn, but you can customize it by adding nuts, chocolate drizzle, or spices like cinnamon if desired.
  • This is a fantastic make-ahead recipe suitable for gatherings, bake sales, or simply enjoying at home.
  • The recipe easily doubles to make a larger batch.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://jmrecipes.com/homemade-caramel-popcorn-recipe/