Introduction

Homemade caramel corn is a delightful treat that combines the satisfying crunch of popcorn with a rich, buttery caramel coating. This easy recipe allows you to enjoy a fresh batch of sweet, crunchy snack anytime.

A close-up of a box filled with caramel popcorn, showing many popcorn pieces covered evenly with a shiny, golden-brown caramel coating. The popcorn looks crisp with a mix of light and darker caramel shades, creating texture and depth. The box is lined with white parchment paper, and the sides of the box have red and white diagonal stripes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 200°F (93°C). Line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper.
Step 2: Place the popcorn in the largest bowl you have, or spread it out on the prepared baking sheets; either method works fine.
Step 3: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture comes to a simmer. Once it begins simmering around the edges, let it bubble without stirring for 4 minutes. If using a candy thermometer, the caramel should reach 234–235°F (112–113°C).
Step 4: Remove the caramel from heat and immediately stir in the baking soda. The mixture will bubble up and become frothy—this is normal. Be careful as it will be very hot.
Step 5: Pour the caramel mixture over the popcorn. Use a large spoon or spatula to gently stir until all popcorn pieces are evenly coated. Work slowly and patiently as the caramel starts to harden. If not already on the baking sheets, spread the coated popcorn evenly onto them.
Step 6: Bake the popcorn for 1 hour, stirring gently every 20 minutes to ensure even coating.
Step 7: Let the caramel corn cool on the pan for at least 30 minutes. The caramel will harden as it cools. Once it’s cool enough to handle, break apart any large clusters.
Step 8: Store the cooled caramel corn in an airtight container to keep it fresh for up to 2 weeks.

Tips & Variations

Use fresh, air-popped popcorn for the best texture and flavor. Avoid pre-packaged popcorn with added oils or flavorings.
If you don’t have cream of tartar, an equal amount of lemon juice or white vinegar can be used to help prevent crystallization.
For a nutty twist, add toasted pecans or almonds to the popcorn before pouring on the caramel.
Sprinkle a pinch of sea salt on top before baking for a delightful sweet-salty contrast.

Storage

Store caramel corn in an airtight container at room temperature for up to two weeks. Avoid humidity to keep it crisp. If the caramel corn softens, a brief warm-up in a low oven (about 250°F/120°C) for 5–10 minutes can help restore its crunch.

How to Serve

A large metal baking tray is filled with a single thick layer of caramel-coated popcorn. The popcorn pieces are uneven in shape, coated in a glossy, light brown caramel that gives a sticky, shiny texture. The tray is placed on a white marbled surface, and a blue and white patterned cloth is visible in the bottom left corner. The caramel popcorn covers the entire tray with no visible gaps, showing an inviting crunchiness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn instead of air-popped popcorn?

It’s best to use plain air-popped popcorn without added oils or butter. Microwave popcorn often contains fats and seasonings that can interfere with the caramel coating and texture.

What if my caramel mixture hardens before coating the popcorn?

If the caramel starts to harden too quickly, gently reheat it over low heat while stirring until it’s smooth again. Timing is key when mixing the caramel with the popcorn, so prepare to work quickly.