Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It’s everything you hope for in the best caramel corn recipe!
Easy Homemade Caramel Corn
Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don’t need Corn Syrup for this recipe.
Prep: 10min
Total: 25min
Ingredients:
- 10 Cups of Popped Popcorn
- Salt
- 1 Cup Butter (Sweet Cream Salted)
- 1 Cup Light Brown Sugar
- 2 tsp. Vanilla
- 1/2 tsp. Baking Soda
Instruction:
- Make popcorn.
- Salt popcorn and set aside.
- Melt 1 cup of butter in a medium saucepan over medium heat.
- Add 1 cup of brown sugar and stir until thoroughly mixed.
- Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
- When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
- Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
- Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
- Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
- Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
- Let the popcorn cool.
- Serve.
Easy Homemade Caramel Corn
The ultimate Easy, Homemade Caramel Corn recipe. Easy to make, stays crispy andcrunchy for weeks, and you won’t believe how addictive it is! Perfect forparties, snacking, movie night, and gifting.
Prep: 15min
Total: 1h
Ingredients:
- 3 tablespoons oil
- 1/2 cup popcorn kernels (freshly popped (about 13 cups of popped popcorn) (NOTE 1))
- 1/4 cup (1/2 stick, 2oz, 57g) butter
- 1 1/4 cups (9.4oz, 266g) packed light brown sugar
- 1/4 cup (2.75oz, 78g) light corn syrup
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Large baking pan ((NOTE 2))
Instruction:
- Place in oven to stay warm while making the caramel.
- Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
- Store in an air tight container for 2-3 weeks.
Caramel Popcorn
Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It’s everything you hope for in the best caramel corn recipe!
Prep: 10min
Total: 60min
Serving Size: 1 serving
Nutrition Facts: calories 322 kcal, Carbohydrate 62 g, Protein 2 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Sodium 197 mg, Fiber 2 g, Sugar 53 g, Trans Fat 0.3 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 8 cups popped popcorn ((about 1 microwaveable bag, or 1/4 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 ((heaping))
- 3/4 teaspoon vanilla extract
Instruction:
- Preheat the oven to 200 degrees F.
- Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
- 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.
- Immediately 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.
Homemade Caramel Corn
FAQ
How do you make Martha Stewart caramel popcorn?
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