Description
Homemade Caramel Popcorn is a sweet, crunchy treat made with freshly popped kernels coated in buttery caramel and baked to golden perfection. Perfect for gifts, movie nights, or festive snacks, it balances sweet, salty, and crisp textures beautifully.
Ingredients
- 1 cup unpopped popcorn kernels
- 3 tablespoons neutral oil (canola, vegetable, or coconut)
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Heat oil in a large pot with a few test kernels over medium-high heat. Once they pop, add the rest of the popcorn, cover, and pop until popping slows. Transfer about 20–24 cups of popped corn to a large bowl, removing unpopped kernels.
- Preheat oven to 250°F (120°C) and line 2–3 large baking sheets with parchment paper.
- In a saucepan, combine butter, brown sugar, corn syrup, and salt. Stir over medium heat until melted. Bring to a boil and cook without stirring until the caramel reaches 240°F (115°C).
- Remove from heat, stir in vanilla and baking soda quickly (mixture will foam).
- Immediately pour hot caramel over the popcorn and stir with spatulas to coat evenly.
- Spread coated popcorn evenly over the prepared baking sheets.
- Bake for 45–60 minutes, stirring every 15 minutes for even crispness.
- Cool on baking sheets for at least 1 hour. Break into clusters and store in an airtight container.
Notes
- Stirring the caramel once it boils can cause crystallization—avoid it.
- Use a candy thermometer for accurate caramel texture.
- Add roasted nuts, crushed pretzels, or chocolate drizzle for variations.
- To re-crisp, bake at 250°F for 5–10 minutes and let cool fully before resealing.
- Package in jars or bags with ribbon for easy gifting.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
