There’s something irresistible about the perfect balance of sweet, buttery caramel clinging to crisp, airy popcorn. This Caramel Popcorn recipe delivers a symphony of textures—crunchy, chewy, and utterly satisfying—in every bite. With just 15 minutes of prep and 45 minutes of baking, you’ll create a treat that’s as fun to make as it is to devour. The golden caramel coating is rich and indulgent, while the popcorn stays light and fluffy, making it a crowd-pleaser for movie nights or sweet cravings.
Each cup is a delightful mix of sweet and salty, with a hint of warmth from the caramel that lingers on your tongue. Whether you’re sharing with friends or savoring solo, this recipe promises a homemade snack that’s far superior to store-bought. The aroma of baking caramel will fill your kitchen, creating an experience as memorable as the taste. Perfect for gifting or enjoying fresh from the oven, this Caramel Popcorn is a treat you’ll want to make again and again.
Ingredients for Caramel Popcorn
- 10 cups popcorn (popped, plain)
- ½ cup (113 g) unsalted butter (1 stick)
- 1 cup (200 g) light brown sugar (firmly packed)
- ⅓ cup (66 g) dark brown sugar
- ¼ cup (60 ml) light corn syrup
- ½ teaspoon salt
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 cup (110 g) dry roasted salted peanuts (or preferred nut, optional)
Step-by-Step Instructions
- Preheat oven to 250°F (120°C). Line a cookie sheet with aluminum foil and lightly grease with cooking spray.
- Place the 10 cups of popcorn on the prepared baking sheet and put it in the oven on the center rack to keep warm while you prepare the caramel coating.
- In a medium-sized saucepan over medium heat, melt the ½ cup (113 g) unsalted butter.
- Add the 1 cup (200 g) light brown sugar, ⅓ cup (66 g) dark brown sugar, ¼ cup (60 ml) light corn syrup, and ½ teaspoon salt. Cook until the sugar is dissolved, stirring frequently.
- Bring the mixture to a boil (still over medium heat) and boil for 3 minutes, stirring frequently.
- Remove the caramel from heat and stir in the ¾ teaspoon vanilla extract and ¼ teaspoon baking soda until completely combined.
- Remove the popcorn from the oven and drizzle the caramel over it. Sprinkle the 1 cup (110 g) peanuts (if using) on top. Use a spatula to stir until the popcorn and nuts are mostly coated (aim for about 75% coverage).
- Return the cookie sheet to the center rack in the oven and bake at 250°F (120°C) for 40-45 minutes, removing the popcorn every 10-15 minutes to stir.
- Once finished cooking, stir again and allow the popcorn to cool completely on the baking sheet before enjoying.
Creative Topping Ideas for Your Caramel Popcorn
Take your caramel popcorn to the next level with fun and flavorful toppings! Try sprinkling mini chocolate chips or crushed pretzels for a sweet-and-salty twist. For a festive touch, add sprinkles or crushed candy canes during the holidays. If you love a bit of spice, a pinch of cayenne pepper or chili powder can add a surprising kick.
How to Store and Keep Your Caramel Popcorn Fresh
To maintain its crunch, store your caramel popcorn in an airtight container at room temperature for up to 1 week. Avoid refrigerating, as moisture can make it soggy. If you’ve added nuts or chocolate, consider storing it in a cool, dry place to prevent melting or spoilage. For longer storage, freeze it in a sealed bag for up to 1 month—just let it come to room temperature before serving.
Quick Tips for Perfect Caramel Popcorn Every Time
For evenly coated popcorn, stir frequently while baking to ensure the caramel distributes well. If you’re short on time, use pre-popped popcorn to skip a step. To prevent sticking, make sure your baking sheet is well-greased or lined with parchment paper. And don’t worry if the caramel seems thin at first—it will thicken as it cools!
Fun Variations to Customize Your Caramel Popcorn
Switch up the flavors by using maple syrup instead of corn syrup for a richer taste. For a nut-free version, swap peanuts with dried fruit like cranberries or raisins. If you’re a fan of chocolate, drizzle melted dark or white chocolate over the cooled popcorn for a decadent treat. Experiment with spices like cinnamon or nutmeg for a warm, cozy flavor.
Common Questions About Making Caramel Popcorn
Can I use microwave popcorn?
Yes, but opt for a plain or lightly salted variety to avoid overpowering the caramel.
Why add baking soda?
It creates tiny air bubbles, making the caramel lighter and easier to coat.
What if my caramel hardens too quickly?
Reheat it gently on the stove with a splash of water to loosen it up. These tips will help you troubleshoot like a pro!
Caramel Popcorn
Ingredients
- 10 cups popcorn ¹
- ½ cup (113 g) 1 stick unsalted butter
- 1 cup (200 g) light brown sugar firmly packed
- ⅓ cup (66 g) dark brown sugar ²
- ¼ cup (60 ml) light corn syrup
- ½ teaspoon salt
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 cup (110 g) dry roasted salted peanuts or preferred nut optional
Instructions
- Preheat oven to 250F (120C). Line a cookie sheet with aluminum foil and lightly grease with cooking spray.
- Place popcorn, on prepared baking sheet and place in the oven on the center rack to keep warm while you prepare the caramel coating.
- Place butter in a medium-sized saucepan over medium heat. Cook until butter is melted.
- Add brown sugars, corn syrup, and salt and cook until the sugar is dissolved.
- Bring mixture to a boil (still over medium heat), Boil for 3 minutes, stirring frequently.
- Remove caramel from heat and stir in vanilla extract and baking soda until completely combined.
- Remove popcorn from oven and drizzle caramel over popcorn. Sprinkle nuts over top (if using) and then use a spatula to stir until popcorn and nuts are mostly coated with caramel (it’ll be a little tough to get popcorn completely coated, aim for coating about 75% of the popcorn, you’ll be able to coat more later on).
- Return cookie sheet to center rack in oven and bake on 250F (120C) for 40-45 minutes, removing the popcorn every 10-15 minutes to stir.
- Once finished cooking, stir again and allow popcorn to cool completely on the baking sheet before enjoying.