Enjoy buttery, sweet, and crunchy Caramel Corn at home with this easy recipe and just 6 simple ingredients. This is the perfect addition to any party or family gathering and a must for movie night. Every bite is like a hefty dose of happiness!
When your next snack attack hits, satisfy it with Spicy Cheese Cracker Snack Mix, Air Fryer Roasted Nuts, or Ranch Fire Crackers.
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Growing up, one of our favorite family traditions was enjoying a bag of caramel corn from the annual county fair. It was sweet, salty, and irresistibly addictive, and I savored every bite! As my boys grew, I decided to recreate that magic at home, making my own version of that delicious snack that quickly became a staple at every Halloween party, fall bonfire, and cozy movie night.
Everything You’ll Love About Homemade Caramel Corn
- Quick & Easy – This sweet and crunchy treat requires only about 20 minutes of hands-on time. It’s simple enough for beginners but tastes like it came straight from the fair!
- Super Versatile – I love adding toasted pecans and M&Ms for something extra. It’s fantastic sprinkled on ice cream, too.
- Everyone’s Favorite – My family and friends absolutely love its rich flavor. It also makes a great homemade food gift.
How To Make The Best Caramel Corn Recipe
Ingredients
- Popped popcorn is the base of this recipe (you probably guessed that one). Feel free to use any method you like; just make sure the popcorn is totally plain.
- For the caramel, you’ll need butter (salted or unsalted butter is fine), brown sugar, salt, and light corn syrup. Sea salt or kosher salt is fine.
- To help with the crunch of tradtional caramel corn, we need a bit of baking soda.
Recipe Variations
- Add Nuts: Add 1-2 cups of your favorite salted or unsalted nuts (like pecans, peanuts, or cashews) to the popcorn before stirring in the caramel sauce.
- Add Chocolate: Once cooled, mix this with chocolate candies or peanut butter cups or drizzle white or dark chocolate on top.
Step By Step Directions
- Pop the Popcorn: Pop the popcorn and then place it in a roasting pan and set aside.
- Make the Caramel: Melt the butter in a heavy-bottom pan or medium saucepan, then stir in the brown sugar and corn syrup. Bring the mixture to a rolling boil and cook for 5-7 minutes or until the brown sugar fully dissolves. Remove the mixture from the heat and add baking soda; the mixture will foam up, but continue to stir until all the ingredients are fully incorporated.
- Mix the Two: Pour the caramel mixture over the popcorn and stir until it is evenly coated. Place the popcorn in the oven and bake for 1 hour, stirring every 15 minutes. Remove it from the oven and spoon it onto a cookie sheet lined with parchment paper or wax paper.
- Let it Cool: Sprinkle with salt and let cool for 30 minutes to an hour; do not break it apart yet. Once the caramel popcorn thoroughly cools, break it apart and dig in!
Can I Use Microwave Popcorn?
While you can, the popcorn kernels often have additives (primarily butter flavor) that don’t pair well with caramel. If you do use the microwave, try to find the plainest variety you can.
Frequently Asked Questions
I wouldn’t recommend using it as a substitute because the flavor tastes almost burnt or more similar to molasses. And no one likes burnt popcorn.
Yes, this helps set the caramel sauce by activating the baking soda. If you don’t bake it, it’ll stay soggy and never get crisp.
Right out of the oven, the popcorn will be soft and soggy. The caramel must cool and solidify for at least 30 minutes. If it’s still soggy after an hour, return it to the oven for another hour, watching carefully.
You can store this in an airtight container at room temperature for up to 2 weeks. Try to keep the caramel corn in a dry place to avoid moisture, making it soggy.
For this recipe, as long as you follow the times listed in the steps, you’ll have perfectly set caramel corn!
Serving Suggestions
For a spread fit for fun, serve this homemade caramel popcorn with Monster Cookies and Easy Oreo Truffle Balls. If you’re looking to use it as a topping, try it on top of this Pumpkin Snack Cake or Peanut Butter Fudge.
More Dessert Snack Recipes
If you tried this Caramel Corn Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 12 cups Popped Popcorn
- ¾ cups Butter 1.5 sticks
- 1 cup Brown Sugar
- ½ cup Light Corn Syrup
- 1 teaspoon Baking Soda
- pinch of Sea Salt or Kosher salt
Instructions
- Preheat oven to 250 degrees. Pop your popcorn and then place it in a roasting pan and set aside.
- In a heavy bottom pan or skillet, melt the butter and then stir in brown sugar and corn syrup. Bring the mixture to a rolling boil and cook for 5-7 minutes or until the brown sugar has fully dissolved.
- Remove mixture from the heat and add in baking soda, the mixture will foam up but continue to stir until all the ingredients are fully incorporated.
- Pour the caramel mixture over the popcorn and stir until popcorn is evenly coated. Place popcorn in the oven and bake for 1 hour, stirring every 15 minutes. Remove from the oven and spoon the popcorn onto parchment or wax paper.
- Sprinkle with salt and let cool for 30 minutes to an hour, do NOT break apart yet. Once the Caramel Popcorn is fully cooled, break it apart, serve and enjoy!
Notes
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- Add Nuts: Add 1-2 cups of your favorite salted or unsalted nuts (like pecans, peanuts or cashews) to the popcorn before stiring in the caramel sauce.
-
- Add Chocolate: Once cooled, mix this with chocolate candies or peanut butter cups or drizzle white or dark chocolate on top.
- You can store this in an airtight container at room temperature for up to 2 weeks. Try to keep the caramel corn in a dry place to avoid moisture, making it soggy.
Nutrition
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