Homemade Caramel Corn

5 from 1 rating

Easy caramel corn recipe, homemade with simple ingredients. Loaded with caramel sauce. Sweet, crispy, crunchy. Perfect Fall or Thanksgiving snack.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: People

Calories: 444kcal

1 cup Butter Unsalted
1.5 cups Brown sugar
⅓ cup Corn syrup
8 cups Popped corn Highly recommend using an air popper to prevent popcorn from becoming oily
1 teaspoon Vanilla extract
1 teaspoon Salt
1 teaspoon Baking soda

Heat butter, brown sugar and corn syrup in a nonstick saucepan over medium heat until butter is melted and sugar is fully dissolved. Be sure to whisk often.
Remove from heat and mix in vanilla extract, salt and baking soda. Please note that the baking soda causes bubbling, which is normal.
Let this caramel mixture rest at room temperature for about 2-3 minutes or until it starts thickening slightly.
Pour caramel over popcorn and use a spatula to toss popcorn until fully coated. Work quickly!
Spread out this coated popcorn in 1 very large baking tray or 2 medium-sized baking trays, lined with parchment paper.
Bake at 225 degrees F for 45-60 minutes. Remove tray from oven every 15 minutes and toss popcorn with spatula and break any big clumps. I usually just have to do 3 intervals but on really humid days, 4 intervals gives better results.
Transfer the baked popcorn to another baking tray, lined with parchment paper.
Let it cool at room temperature and enjoy!

Read all my tips above.
Leftovers can be stored in an airtight container at room temperature for up to 3 days, although it tastes the best when served fresh.