Homemade Caramel Popcorn
Making homemade Caramel Popcorn is one of my favorite things to do with the kids! We coat every batch in a thick and buttery caramel sauce made with brown sugar and vanilla, and let me tell you, even my family swears it’s the best they’ve ever had.
Caramel popcorn has always been the flavor in our house. Between sweet and salty, I’ll pick sweet every time! And have you seen the price of the store-bought kind? It’s kind of wild. That’s why I started making my own at home, and now it’s our little movie night tradition. I whip up a batch with the kids, toss it in a big bowl, and usually pair it with a side of air fryer veggie chips.
Table of contents
Making caramel popcorn at home is such a win. It’s way cheaper, super simple, and honestly, it always turns out so good – perfectly crunchy, not sticky or soggy at all. If you’re planning a movie night with the kids, this one’s a must!
Why you will love this recipe
- So easy to make at home: I don’t need a candy thermometer, just brown sugar, butter, and vanilla. It all comes together in one pot, and the cleanup is easy too.
- Perfect texture every time: This caramel corn is always crunchy but not sticky, sweet but not too sugary. Even after a couple of days, it still tastes fresh.
- Budget-friendly and fun: Store-bought caramel popcorn can be pricey, so I love that I can make a big batch at home with ingredients I already have. My kids always help stir, and we turn it into a fun weekend activity.
- Great for movie nights and parties: Whether it’s just our family watching a movie or we have friends over, this popcorn is always the first thing to go.
What you will need
- Popped popcorn: I use air-popped popcorn most of the time, but microwave popcorn works just as well.
- Butter: I melt salted or unsalted butter, depending on what I have in the fridge.
- Vanilla extract: Go for pure vanilla, it adds such a nice flavor.
- Brown sugar: I pack the brown sugar tight; both light and dark work great.
- Corn syrup: I’ve used both dark and light corn syrup and they both turn out delicious.
- Baking soda: I make sure to use baking soda, not baking powder, super important!
- Kosher salt: A pinch of salt unless I already used salted butter.
How to make
Pop the popcorn: I make the popcorn on the stove, in the microwave, or with my popcorn maker, and pour it into a really big bowl once it’s done. Then, I preheat the oven to 250°F, line two large cookie sheets with parchment paper, and set them aside.
Make the caramel sauce: I melt the butter in a medium saucepan over medium heat, stirring constantly so it doesn’t burn or stick.
Add rest of ingredients: Then, I stir in the brown sugar, corn syrup, and a pinch of salt. Once it starts boiling, I let it bubble away for about four minutes without touching it. After that, I take it off the heat and quickly mix in the baking soda and vanilla until it’s smooth and foamy.
Pour it on: I drizzle the caramel sauce right over the popcorn and use a spatula to gently stir until every kernel is coated nice and evenly.
Place and bake: I spread the caramel-coated popcorn onto parchment-lined baking sheets in an even layer, then pop them into the oven and bake for one hour, giving them a gentle stir every 15 minutes or so. Once they’re done, I let the popcorn cool completely before breaking it apart and serving.
Expert tip
Work quickly with caramel
The best tip for making homemade caramel popcorn is to work quickly once the caramel is ready. Caramel thickens fast, so I always pour it over the popcorn right away and toss it thoroughly while it’s still hot. This helps coat every kernel evenly before it starts to harden.
More tips to consider:
- Keep the popcorn warm while you make the caramel sauce by keeping it in the oven on low.
- Since all the kernels can’t pop, be sure to remove any unpopped popcorn kernels before putting the prepared baking sheets in the oven. You do not want anyone choking on unpopped kernels.
- Make sure you stir constantly until the caramel sauce comes to a boil. Then, do not stir it at all for four minutes.
- Make a double batch and store it in separate baggies so you always have some on hand when you want something super delicious and crunchy. It is perfect for movie nights with the kids.
- Be sure to use baking soda or your caramel will be too hard.
Recipe variations
- Swap the syrup: If I’m out of corn syrup, I’ll use 1 cup of golden syrup or pure maple syrup instead. It still turns out sweet and delicious.
- Drizzle with chocolate: I love adding a drizzle of melted chocolate on top, about ½ cup of milk, dark, or even white chocolate works great.
- Make it festive: For parties, I toss in a few tablespoons of rainbow sprinkles while the caramel is still warm and sticky. The kids always get excited!
- Try salted caramel: Right when it comes out of the oven, I sprinkle about 1 teaspoon of kosher salt over the top for that sweet and salty combo.
- Add some crunch: I like mixing in ½ cup of chopped nuts like peanuts or almonds before pouring the caramel on, just like a homemade Cracker Jack.
- Mix in extras: You can make it even more fun with a handful of extras, pretzels, mini marshmallows, M&M’s, or raisins all work wonderfully.
Serving suggestions
In our house, pajama parties are kind of a regular thing. With my two kids and their friends running around, I always make sure the snacks are covered. I usually set out a big bowl of this caramel popcorn (it disappears fast), some chips crusted chicken tenders for something savory, and a little bowl of air fryer almonds for munching.
And of course, there’s always a sweet crew in the bunch, so I love making candied citrus peels, watermelon truffles, and my favorite white chocolate raspberry truffles. They’re super fun to make and always a favorite with the kids!
How to store leftovers
- Store: I usually keep leftover caramel popcorn in a zip bag or airtight container, and it stays nice and crunchy for a few days on the counter.
- Freeze: When I make a double batch, I toss the extra into a freezer-safe bag and pop it in the freezer. It keeps well for a couple of months.
- Thaw: I just leave it out on the counter overnight when we’re ready for round two.
- Reheat: A quick five minutes in a 250 degree oven brings it right back to life, especially helpful if it’s gotten a little soft.
Frequently asked questions
Grainy caramel usually means the sugar crystallized, and that can happen if the sugar doesn’t fully melt before the butter goes in. I try to avoid getting sugar up the sides of the pot too, since that can mess up the texture. That said, this recipe is meant to give you a crispier caramel that’s not too sticky. If you like it extra crunchy, just let it bake a little longer.
You really don’t need a candy thermometer for this recipe as long as you let the caramel boil for a full four minutes without stirring. But if you do want to try one, they’re actually super easy to use. I just clip mine to the side of the pot and make sure it’s not touching the bottom so it reads the temperature correctly. It’s a great little tool once you get the hang of it!
Here’s how I do it when I make popcorn from scratch at home: I heat 1/3 cup of vegetable oil in a big pot until it’s nice and hot, shimmery is the sign! I toss in three kernels first, cover the pot, and once they pop, I know it’s time. Then I add a full cup of popcorn, take it off the heat for 30 seconds, and put it back on to pop away until it slows down to just a pop or two every few seconds. Once it cools a bit, I go through and remove any stubborn unpopped kernels.
More delicious snacks for movie night:
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Homemade Caramel Popcorn
Ingredients
- 10 cups popped popcorn
- 1/4 teaspoon Kosher salt
- 1 cup butter salted or unsalted
- 1 1/2 cup dark brown sugar packed
- 1/2 cup corn syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Make popcorn per package instructions. Add popped popcorn to a very large bowl.
- Prepare two large baking sheets by lining them with parchment paper and set aside.
- Preheat oven to 250 degrees F.
- In a medium saucepan over medium heat, melt the butter.
- Stir in brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla extract.
- Pour over the popcorn, and stir to coat.
- Distribute the caramel in one layer onto the prepared baking sheets and bake stirring every 15 minutes, for 1 hour.
- Remove from oven and let cool completely before breaking into smaller pieces. Serve and enjoy!
Video
Notes
Work quickly with caramel
The best tip for making homemade caramel popcorn is to work quickly once the caramel is ready. Caramel thickens fast, so I always pour it over the popcorn right away and toss it thoroughly while it’s still hot. This helps coat every kernel evenly before it starts to harden.More tips to consider:
- I like to keep the popcorn warm in the oven on low while I make the caramel so it mixes in easier.
- I always take a minute to pick out any unpopped kernels before baking, nobody wants to bite into one of those!
- Make sure you stir constantly until the caramel sauce comes to a boil. Then, do not stir it at all for four minutes.
- Make a double batch and store it in separate baggies so you always have some on hand when you want something super delicious and crunchy. It is perfect for movie nights with the kids.
- Be sure to use baking soda or your caramel will be too hard.