Why You’ll Love This Recipe

This Caramel Popcorn is the ultimate sweet snack! The caramel glaze gives the popcorn a crispy, crunchy texture that stays fresh without being sticky. With simple ingredients and an easy stovetop method, you’ll have a delicious, homemade treat ready in less than an hour. This recipe bakes low and slow to create the perfect balance of caramel flavor that coats each kernel evenly, making it the perfect snack for movie nights, parties, or as a gift for friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Popcorn:

12 cups freshly popped popcorn (about ½ cup kernels or use plain air-popped)
1 tablespoon neutral oil (if popping on the stove)

For the Caramel Glaze:

1 cup packed brown sugar
½ cup unsalted butter (1 stick)
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon pure vanilla extract

Directions

Prepare the Popcorn: Pop the kernels using your preferred method (stovetop, air popper, or microwave). Transfer the popcorn to a large mixing bowl, and carefully remove any unpopped kernels to avoid hard pieces later.
Make the Caramel Glaze: In a medium saucepan over medium heat, combine brown sugar, unsalted butter, corn syrup, and salt. Stir continuously until the mixture begins to gently boil, then stop stirring and let it simmer for 4-5 minutes.
Finish the Glaze: Remove the saucepan from heat and stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and helps aerate the caramel, making it lighter and fluffier.
Coat the Popcorn: Immediately pour the hot caramel mixture over the popcorn. Use a heatproof spatula or wooden spoon to gently toss the popcorn, ensuring an even coating of the caramel glaze.
Bake for Crispiness: Preheat the oven to 250°F (120°C). Spread the coated popcorn evenly on a parchment-lined baking sheet. Bake for 45 minutes, stirring every 15 minutes to redistribute the caramel and ensure even crisping.
Cool and Store: Remove the baking sheet from the oven and let the popcorn cool completely. Once cooled, break it into clusters and transfer it to an airtight container to maintain freshness.

Servings and Timing

Servings: About 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Chocolate Drizzle: After the caramel has cooled, drizzle some melted chocolate over the popcorn for a rich, sweet twist.
Nutty Addition: Add roasted nuts, such as almonds or pecans, to the popcorn before baking for an extra crunch.
Spicy Kick: For a fun twist, sprinkle a bit of cayenne pepper or cinnamon over the popcorn before baking for a sweet and spicy flavor.
Vegan Version: Use vegan butter and maple syrup in place of the regular ingredients to make a dairy-free version.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 1 week. For the best freshness, keep the popcorn in a cool, dry place.
Reheating: If the popcorn loses its crispiness, place it in a warm oven (250°F/120°C) for 5-10 minutes to bring back its crunch.

FAQs

Can I make this without an oven?

Yes, you can skip the baking step, but the popcorn might not stay as crispy. You can also air-dry it on a cooling rack for a bit to let the caramel harden.

Can I use a microwave to pop the popcorn?

Yes, if you’re using the microwave, just make sure the popcorn is plain without added butter or salt to ensure the caramel coating sticks properly.

How can I make this recipe less sweet?

Reduce the amount of brown sugar or corn syrup slightly to balance out the sweetness, though this may affect the texture of the caramel coating.

Can I add other flavorings to the caramel?

Yes, try adding a splash of vanilla extract, almond extract, or even a pinch of sea salt for a salted caramel twist.

How do I prevent the popcorn from becoming soggy?

Be sure to bake the caramel popcorn in the oven to help set the caramel and crisp up the popcorn. Stir it every 15 minutes to ensure even cooking.

Can I freeze caramel popcorn?

While it’s best eaten fresh, you can freeze caramel popcorn in an airtight container. Let it come to room temperature before serving.

Can I use popcorn from a microwave bag?

It’s best to use freshly popped plain popcorn, as pre-flavored microwave popcorn may affect the texture and the caramel won’t stick as well.

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar will give the caramel a deeper, richer flavor, but it will still work great in this recipe!

How do I prevent the caramel from burning?

Keep the heat medium and allow the caramel to simmer gently without stirring, as this helps prevent it from burning.

Conclusion

This Caramel Popcorn is the ultimate crunchy, sweet treat, with a perfect caramel coating that’s not sticky but stays crisp. With simple ingredients and easy steps, this recipe is sure to become a crowd favorite for movie nights, parties, or just an afternoon snack. Enjoy the perfect balance of sweetness and crunch with this irresistible homemade caramel popcorn!

Caramel Popcorn Recipe

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This Caramel Popcorn is the ultimate sweet snack with a crispy, crunchy texture that stays fresh without being sticky. Made with simple ingredients and an easy stovetop method, it’s perfect for movie nights, parties, or as a homemade gift. The caramel glaze coats each kernel evenly, creating the perfect balance of sweetness and crunch.

Author: Amy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4-6 servings
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

12 cups freshly popped popcorn (about ½ cup kernels or use plain air-popped)

1 tablespoon neutral oil (if popping on the stove)

1 cup packed brown sugar

½ cup unsalted butter (1 stick)

¼ cup light corn syrup

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon pure vanilla extract

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Instructions

Pop the kernels using your preferred method. Transfer the popcorn to a large mixing bowl and remove unpopped kernels.
In a medium saucepan, combine brown sugar, unsalted butter, corn syrup, and salt. Stir continuously until the mixture boils, then simmer for 4-5 minutes.
Remove from heat and stir in baking soda and vanilla extract. The mixture will foam up—this is normal and aerates the caramel.
Immediately pour the caramel over the popcorn and gently toss to coat evenly.
Preheat the oven to 250°F (120°C). Spread the popcorn on a parchment-lined baking sheet and bake for 45 minutes, stirring every 15 minutes.
Cool completely before transferring to an airtight container.