Sugar Spun Run

Sweet, simple, and from-scratch dessert recipes

Join My Facebook Page Follow Me on Pinterest Follow Me on Instagram Subscribe to my YouTube Channel

  • Home
  • Recipes
  • About Me
  • Contact
    • Work with Me
  • Subscribe
  • Home
  • Recipes
  • About Me
  • Contact
    • Work with Me
  • Subscribe
You are here: Home / Desserts / Candy / Caramel Popcorn

Caramel Popcorn

January 30, 2020 By Sam 12 Comments

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
Jump to Recipe Jump to Video Print Recipe
caramel popcorn in shallow dish

This sweet and salty caramel popcorn recipe (AKA caramel corn) is simple to make and impossible to stop eating. The caramel cools to a brittle candied shell around freshly popped popcorn. Recipe includes a how-to video!

Caramel popcorn in a white dish on a blue towel

To me, caramel popcorn tastes like nostalgia. This old-fashioned recipe takes me back to family beach vacations as a kid. Walking up and down the Ocean City, MD boardwalk, picking up seashells, guarding my french fries from (seriously aggressive) seagulls, and begging my parents to buy a giant bucket of caramel corn. I’m not sure if caramel popcorn is popular at beaches everywhere, but it’s kind of a big deal in Maryland. Unfortunately it’s also pretty pricey.

If only I’d known how easy it was to make at home.

Seven ingredients (8 if you like nuts), no candy thermometer needed for the caramel, and the option to pop your own popcorn or use the microwave variety. This recipe makes caramel that hardens as the popcorn cools for a thin, brittle exterior, making a candied popcorn that’s crunchy rather than sticky. If you’ve never had this sweet and salty treat before, you’re in for a serious treat.

Caramel popcorn ingredients

Here’s What You Need

  • Popcorn. You’ll need 10 cups, which I’ve found fits perfectly on a single cookie sheet. More on the type of popcorn to use a bit later in the post.
  • Unsalted butter. We’ll add salt to the caramel. See my post for more information on why I like to use unsalted butter and then add salt.
  • Brown sugar. I use a blend of light and dark brown sugar. You can use all light brown sugar, but I like the added richness, flavor, and color of adding in some dark brown sugar.
  • Light corn syrup. This is a necessity that plays a critical role in this caramel popcorn coating, don’t leave it out! As I’ve discussed in my sugar cookie icing and lace cookies, it is not the same as high fructose corn syrup. I do not know of any adequate substitutes in the US, but I believe glucose syrup would be a sufficient substitute outside of the US where corn syrup is not readily available.
  • Salt.
  • Vanilla extract.
  • Baking soda. this enriches the flavor and helps the caramel spread more easily and encourages the caramel coating to be snappy and crunchy rather than chewy.
  • Peanuts, or your favorite nut. These are optional!

Stirring baking soda and vanilla into caramel for caramel popcorn

Stirring caramel coating into popcorn

What Kind of Popcorn is Best for Caramel Corn?

You have a lot of options here. You can pop your own popcorn in a cast iron Dutch oven or in an air popper, no need to add salt or butter before proceeding with the recipe. You can also use microwave popcorn! While I usually just pop my own, Zach loves the extra flavor from using microwave popcorn. If I opt for store-bought I usually use Popsecret Homestyle popcorn, though I’m sure other brands would work as well.

Tips for Caramel Popcorn

  • You can use your favorite type of nut or leave the nuts out entirely.
  • Unsalted/unbuttered popcorn (made in an air popper on the stovetop) will work for this recipe as will microwave popcorn
  • Don’t worry if you’re having trouble coating 100% of the popcorn with the caramel right after you pour it. Do as much as you can — aim for 75% of the popcorn. You’ll be able to continue to coat the popcorn as you stir it during cooking.
  • After cooking, break apart any popcorn clusters with a spatula before they cool.
  • Popcorn will still be soft and slightly sticky while it’s warm, but once it cools the caramel should be a hard thin shell around the popcorn.

Caramel popcorn piled high in a white dish, showcasing the shiny coating.

How to Store

Allow caramel popcorn to cool completely then store it in an airtight container at room temperature for up to 1-2 weeks. You can also freeze caramel corn! Freeze in an airtight container for several months. If popcorn has softened, you can reheat it in a 250F oven; cook for ten minutes at a time until no longer soft.

More Recipes You Might Like:

  • Candied Pecans
  • Puppy Chow
  • Candied Walnuts
  • Peanut Clusters

Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!

Caramel popcorn

Caramel Popcorn

This sweet and salty caramel corn snack is simple to make and impossible to stop eating.
Be sure to check out the how-to video below the post!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel corn, caramel popcorn
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 11 cups
Calories: 331kcal
Author: Sam Merritt

Ingredients

  • 10 cups popcorn¹
  • 1/2 cup 1 stick unsalted butter (113g)
  • 1 cup light brown sugar firmly packed (200g)
  • 1/3 cup dark brown sugar² 66g
  • 1/4 cup light corn syrup 60ml
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup dry roasted salted peanuts or preferred nut optional (110g)

Recommended Equipment

  • Medium-sized saucepan

Instructions

  • Preheat oven to 250F (120C). Line a cookie sheet with aluminum foil and lightly grease with cooking spray.
  • Place popcorn, on prepared baking sheet and place in the oven on the center rack to keep warm while you prepare the caramel coating.
  • Place butter in a medium-sized saucepan over medium heat. Cook until butter is melted.
  • Add brown sugars, corn syrup, and salt and cook until the sugar is dissolved.
  • Bring mixture to a boil (still over medium heat), Boil for 3 minutes, stirring frequently.
  • Remove caramel from heat and stir in vanilla extract and baking soda until completely combined.
  • Remove popcorn from oven and drizzle caramel over popcorn. Sprinkle nuts over top (if using) and then use a spatula to stir until popcorn and nuts are mostly coated with caramel (it’ll be a little tough to get popcorn completely coated, aim for coating about 75% of the popcorn, you’ll be able to coat more later on).
  • Return cookie sheet to center rack in oven and bake on 250F (120C) for 40-45 minutes, removing the popcorn every 10-15 minutes to stir.
  • Once finished cooking, stir again and allow popcorn to cool completely on the baking sheet before enjoying.

Notes

¹This recipe can be made with unsalted/unbuttered popcorn which you can make in an air popper or in a cast iron Dutch oven or you can use a “Homestyle” microwave popcorn for a richer flavor. I like PopSecret Homestyle.
²You may substitute this for additional light brown sugar (so you would use 1 1/3 cups light brown sugar total), I just personally prefer the blend of light and dark brown sugar.

Storing:

Caramel popcorn will keep in an airtight container at room temperature for 1-2 weeks. You may also freeze for several months.

Nutrition

Serving: 1cup | Calories: 331kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 308mg | Potassium: 168mg | Fiber: 2g | Sugar: 32g | Vitamin A: 275IU | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
Free E-Book

Treat yourself to a FREE E-BOOK!

Filed Under: Candy

Related Posts

None found

Previous Post Snickerdoodle Blondies
Next Post Oatmeal Scotchies

Comments

  1. Lauren says

    September 5, 2020 at 4:07 pm

    In haven’t tried this yet, but I wonder if you’ve tried to make it into a popcorn ball? My grandparents have our popcorn balls every year at Halloween 🎃 and with Halloween in question, I’m looking for a way to make an extra special treat to celebrate in case we will not be able to go house to house.

    Reply
    • Sam says

      September 5, 2020 at 9:06 pm

      Hi Lauren! I have not tried making this in a popcorn ball, but it is pretty sticky so it may hold together pretty well if you don’t separate it. 🙂

      Reply
  2. Yasmin says

    April 28, 2020 at 11:07 am

    I’ve tried it today as a special treat for the kids and it came out absolutely perfect. It was gone before I even put it in a box. Thank you so much for the recipe!

    Reply
    • Sugar Spun Run says

      April 28, 2020 at 11:17 am

      I am so glad that it was such a hit, Yasmin! Thanks for trying my recipe. 🙂

      Reply
  3. Selah M. Howard says

    February 3, 2020 at 4:07 pm

    5 stars
    Hi there!

    I honestly wasn’t expecting this recipe to be this good (since I’ve failed before in the caramel making category)! I made this yesterday for the Super Bowl and turned out perfect! Delectably sugary and sweet, caramelized yet firm! Super amazing and will definitely be making again and I have already shared recipe! Another perfect one, Sam!

    Reply
    • Sugar Spun Run says

      February 3, 2020 at 9:10 pm

      Thank you so much, Selah! I am so happy to hear that the caramel popcorn turned out perfectly for you and it was a hit at your super bowl party! Thank you for trying my recipe and for commenting, I appreciate the feedback! 🙂

      Reply
  4. Rox says

    January 30, 2020 at 9:38 pm

    Hi! This recipe looks wonderful! Do you know how long I should boil the syrup at high altitude, 7500 feet? Thanks.

    Reply
    • Sugar Spun Run says

      January 30, 2020 at 10:10 pm

      Thank you, Rox! I am sorry but I do not have experience with baking at high altitude so I can not advise. 🙁

      Reply
      • Rox says

        January 30, 2020 at 10:13 pm

        Okay. Thanks anyway. I’ll try cooking it a little bit longer. 😉

      • Sugar Spun Run says

        January 30, 2020 at 10:22 pm

        Keep me posted on how it turns out, Rox!

  5. Wanda J Shaw says

    January 30, 2020 at 1:08 pm

    5 stars
    Have made this caramel corn for years and it is WONDERFUL! Passed the recipe on to my daughter who now makes it herself. One thing that might be considered—warn everyone to use a large pot for cooking the caramel ingredients because when the baking soda is added the mixture will really foam and can spill over if a smallish pot is used. Happy cooking!

    Reply
    • Sugar Spun Run says

      January 30, 2020 at 5:02 pm

      Thanks for sharing, Wanda! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

Most Popular

flaky biscuit on white cloth

Easy Homemade Biscuits

Pizza dough in glass bowl, after rising

The Best Pizza Dough Recipe

Slice of yellow cake with chocolate icing on white plate

The Best Vanilla Cake Recipe

stack of 5 chocolate chip cookies

The WORST Chocolate Chip Cookies

Slice of cheesecake

The Best Cheesecake Recipe

Potato soup in bowl, with toppings

The Ultimate Creamy Potato Soup

Best Holiday Recipes!

christmas sugar cookie decorated with icing on white plate

Easy Sugar Cookie Recipe (With Icing!)

Stack of decorated gingerbread cookie men on plate

Gingerbread Men Cookies

Gingerbread slice with whipped topping

Gingerbread

cookies dipped in chocolate on marble surface

Butter Cookies

Peppermint bark fudge stacked

Peppermint Bark Fudge

Hot Chocolate Bombs

Never miss a recipe!

places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)

Copyright © 2021 · Sugar Spun Run

Privacy Policy|Accessibility Statement

  • 7