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Homemade Caramel Corn Recipe

★★★★★

4.9 from 71 reviews
  • Author: Harry
  • Total Time: 1 hour 25 minutes
  • Yield: About 10–11 cups of caramel corn 1x

Description

This homemade caramel corn recipe delivers a perfect balance of sweet, crunchy popcorn coated in a rich, buttery caramel glaze. Made with simple pantry staples and baked to golden perfection, it’s an irresistible treat for movie nights, parties, or anytime you want a delightful snack with classic caramel flavor and satisfying crunch.

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 Oven and Prepare Baking Sheets: 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. Prepare the Popcorn: Place the air-popped popcorn into the largest bowl you have, or spread it evenly across the prepared baking sheets. Both methods work fine, but spreading it on sheets can make coating easier.
  3. Make the Caramel: In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture begins to simmer. Once you see simmering bubbles around the edge, stop stirring and allow it to bubble for 4 minutes to reach about 234–235°F (112–113°C) if you’re using a candy thermometer.
  4. Add Baking Soda: Remove the saucepan from heat and immediately stir in the baking soda. The mixture will bubble up vigorously and become frothy, nearly doubling in volume. This reaction is normal and creates the light texture in the caramel. Be very careful as the caramel is extremely hot.
  5. Coat the Popcorn: Pour the hot caramel sauce over the popcorn. Using a large spoon or spatula, gently stir and fold the popcorn to evenly coat it with caramel. This requires patience as the caramel will begin to harden quickly. Spread the coated popcorn evenly onto the prepared baking sheet(s).
  6. Bake to Set the Caramel: Place the baking sheets in the oven and bake for 1 hour at 200°F (93°C). Stir the popcorn gently every 20 minutes to ensure even coating and prevent burning.
  7. Cool and Break Apart: Remove the caramel corn from the oven and allow it to cool on the baking sheets for at least 30 minutes. The caramel will harden as it cools. Once cool enough to handle, break apart any large clusters to your desired size.
  8. Store Properly: Once completely cooled, transfer the caramel corn to an airtight container. It stays fresh for up to 2 weeks, making it a perfect make-ahead snack.

Notes

  • Use air-popped popcorn for a lighter snack and better coating with caramel.
  • Be very careful when handling hot caramel as it can cause burns.
  • Stir the popcorn gently while coating and while baking to avoid crushing the kernels.
  • Cream of tartar helps prevent crystallization of the caramel, ensuring smooth texture.
  • Store in an airtight container at room temperature to maintain crispness.
  • If caramel corn becomes sticky, spreading it out and baking for an additional few minutes can help.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Keywords: caramel corn, homemade popcorn snack, caramel popcorn, sweet popcorn, party snack, movie snack

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