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Homemade Caramel Corn Recipe

★★★★★

4.7 from 97 reviews
  • Author: Mariam
  • Total Time: 1 hour 25 minutes
  • Yield: Approximately 10–11 cups of caramel corn 1x
  • Diet: Vegetarian

Description

This homemade caramel corn recipe yields a perfectly crunchy and sweet treat made from air-popped popcorn coated in a rich, buttery caramel. The caramel is cooked to the perfect temperature for a smooth, glossy finish and baked to ensure an even coating that hardens into crisp clusters. Ideal for snacking or gift-giving, this caramel corn stays fresh for up to two weeks when stored properly.

Ingredients

Scale

Popcorn

  • 10–11 cups (about 70–75g) air-popped popcorn

Caramel Sauce

  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (80g) light corn syrup
  • 1/2 cup (113g) unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat and prepare pans: Preheat your oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
  2. Arrange popcorn: Place the air-popped popcorn in the largest bowl you have or directly spread it onto the prepared baking sheets. Both methods work well for coating the popcorn later.
  3. Cook the caramel: In a medium saucepan set over medium heat, combine the brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir continuously as the butter melts and the mixture begins to simmer. Once simmering around the edges, allow it to bubble without stirring for 4 minutes. The caramel should reach a temperature of 234–235°F (112–113°C) if using a candy thermometer.
  4. Add baking soda: Remove the saucepan from heat immediately and stir in the baking soda. The caramel mixture will bubble up and become frothy, nearly doubling in volume—this is normal and expected. Be cautious as the caramel is very hot.
  5. Coat the popcorn: Pour the bubbling caramel over the popcorn. Using a large spoon or spatula, gently stir the popcorn to coat it evenly. This step takes patience as the caramel begins to harden quickly. Once coated, spread the caramel popcorn evenly on the prepared baking sheet(s).
  6. Bake the caramel corn: Bake in the preheated oven at 200°F (93°C) for 1 hour. During baking, gently stir the popcorn every 20 minutes to ensure even coating and prevent burning.
  7. Cool the popcorn: Remove the caramel corn from the oven and let it cool on the baking sheet for at least 30 minutes. The caramel will harden as it cools, allowing you to break apart any large clusters into bite-sized pieces.
  8. Store properly: Once completely cooled, store the caramel corn in an airtight container. It will stay fresh for up to 2 weeks, making it a perfect make-ahead snack.

Notes

  • Use air-popped popcorn for the best texture and least amount of oil.
  • If you don’t have corn syrup, a light substitute like honey or golden syrup can be used but may slightly alter texture and flavor.
  • Stirring the caramel as it boils can prevent it from crystallizing but once simmering, avoid stirring for best consistency.
  • Be careful when adding baking soda; the bubbling caramel is extremely hot.
  • Silicone baking mats or parchment paper are essential to prevent sticking and help with cleanup.
  • For crunchier caramel corn, ensure to bake the popcorn thoroughly and stir regularly in the oven.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Keywords: caramel corn, homemade caramel corn, caramel popcorn, sweet snack, popcorn recipe, baked caramel corn

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Find it online: https://aromaofgrandma.com/homemade-caramel-corn-recipe/