This homemade Caramel Popcorn recipe is so flavorful and has the crunchy, chewy texture you want without sticking to your fingers or teeth!

If you want more sweet snacks, try our Peanut Butter Popcorn, Chex Mix, Sweet Chex Mix, or a perfect Rice Krispies Treat!

A bowl of a homemade Caramel Popcorn recipe with the perfect crunchy chewy texture.

Not all Caramel Popcorn recipes are created equal.

I’ve had my fair share of caramel corn and for me, the best ones have a healthy coating of caramel covering the entire kearnal, and they’re not too sticky, or too hard. This version accomplishes that and I love that the caramel is made in one pan on the stove and you don’t even need a candy thermometer. Drizzle the caramel over fresh popped popcorn and bake it for a few minutes to get that perfect crunchy, chewy texture. This will be the highlight of your next movie night or game day!

How to make Caramel Popcorn:

Pop Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn. After it’s popped, line a cookie sheet with parchment paper and pour the popcorn on top.

Make Caramel: Add butter to a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt, whisking until smooth. Bring to a boil over medium heat, stirring occasionally. Let it gently boil for 2 minutes then remove from heat and stir in baking soda and vanilla.

Two images showing how to make a an easy caramel sauce on the stove to make the best caramel popcorn recipe.

Coat Popcorn: Drizzle caramel over popcorn, gently tossing it with a spatula until it’s coated evenly. Bake 200°F for 45 minutes, stirring every 15 minutes. Enjoy the best caramel corn for a movie night, game day, or really anytime!

Two images showing how to make caramel popcorn by laying popped popcorn on a baking sheet, then drizzling homemade caramel on top, tossing, and baking to add that perfect crunch.

Pro Tip: Don’t forget a silicone spatula! It’s heat resistant and stays cleaner then a wooden spoon. I love to use a large non-stick skillet for this recipe because it’s so easy to clean and it comes to a boil much quicker than a saucepan.

More Caramel Recipes:

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Recipe

4.95 from 196 votes

Caramel Popcorn

Our easy caramel corn recipe has the perfect crunchy and chewy texture and is so easy to make. (No popcorn machine or special equipment required!)

Print Pin Review

Author Lauren Allen

Course Dessert

Cuisine American

Servings 8

Calories 322

Cost $4

Prep 10

Cook 50

Total 1

Save Recipe

Equipment

Popcorn Popper optional, you can use the microwave!
Silicone Spatula

Ingredients

▢ 8 cups popped popcorn* (about 1 large microwaveable bag, or ¼ cup kernels)
▢ 6 Tablespoons butter
▢ 1 1/2 cups light brown sugar
▢ 6 Tablespoons light karo syrup
▢ 1/4 teaspoon salt
▢ 1/4 teaspoon baking soda
▢ 3/4 teaspoon vanilla extract

Instructions

Preheat oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popped popcorn and spread in an even layer.
Caramel: Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly. Remove from the heat and stir in baking soda and vanilla
Drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
Store caramel corn in an airtight container at room temperature for to 2-3 weeks

Notes

Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn.

To Pop Popcorn without a Popper: Add ¼ cup popcorn kernels to a brown paper lunch bag and fold the top closed. Microwave for about two minutes, or until you hear the popping slowing down.

Nutrition

Calories: 322kcalCarbohydrates: 62gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 197mgPotassium: 94mgFiber: 2gSugar: 53gVitamin A: 284IUCalcium: 40mgIron: 1mg

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