5.0 from 30 votes
Easy Homemade Caramel Popcorn
Making homemade caramel popcorn is easier than you think! This sweet popcorn recipe shows you how to make the best sweet, salty, soft, crunchy, gourmet caramel corn!
Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Calories: 345 kcal
Course:
Dessert , Appetizer
Cuisine:
American
Ingredients
- 8 cups popped popcorn
- 2 cups brown sugar
- 1 cup unsalted butter or 2 sticks
- ½ cup corn syrup clear
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- First, measure out all of your ingredients, including the popped popcorn, and get out your equipment, including a timer.
- Prepare your large rimmed baking sheet with a silpat liner or tinfoil coated in cooking spray. Preheat your oven to 200 degrees.
- In a large pot or skillet, over medium heat, melt butter.
- Once melted, add corn syrup, brown sugar, and salt, stirring frequently. Keep stirring until mixture starts to boil, around 10 minutes or so.
- As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off. Remove mixture from heat immediately, and stir in baking soda and vanilla. Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
- If you are adding anything to your popcorn like peanuts or pretzels, add it now.
- Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
- Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
- Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
- Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
Cup of Yum
Notes
- For all you brown sugar fans...you'll just love this list of recipes that I created for you to take a look at. I assure you there will be at least two to three that you will fall madly in love with!
- Make a double batch because one batch just never seems to be enough and the popcorn will last for several days in an airtight container if there are any leftovers
- Remove unpopped kernels by pouring your popped popcorn on top of cooling racks. The unpopped kernels will fall right through the holes in the rack. Alternatively, you can spread your popcorn onto a rimmed baking sheet and pick through, removing unpopped kernels.
- Adjust your bake time depending on how chewy (slightly reduced) or crunchy (slightly increased) you want your popcorn.
- Gather all your ingredients and equipment before you start cooking anything. This way you avoid the caramel burning or hardening too quickly.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
53g
(18%)
Protein
1g
(2%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
261mg
(11%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
487IU
(10%)
Calcium
37mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 261mg | 11% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 487IU | 10% |
| Calcium | 37mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.