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5 from 2 votes

Caramel Corn

Recipe from Two Peas and Their Pod

Homemade Caramel Corn-sweet and crunchy caramel corn is easy to make and always a favorite snack! It’s a great make-ahead recipe for a parties, game day, movie nights, or gift giving!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Snack
Cuisine: American
Keyword: popcorn
Servings: 12
Calories: 194kcal

Ingredients

  • 10 cups popped popcorn*
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup light corn syrup
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • Flaky sea salt, for sprinkling on popcorn, optional

Instructions

  • Preheat the oven to 250 degrees F. Line 2 large baking sheets with parchment paper or Silpat baking mats. You can place the popped popcorn on the baking sheets and put them In the oven while you make the caramel so the popcorn Is warm. Warm popcorn will make it easier to coat the popcorn In caramel.
  • In a medium saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and salt; and stir until smooth. Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, let it boil for 4 minutes without stirring.
  • Remove immediately from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up.
  • Transfer the warm popcorn into a very large bowl or 2 bowls. Pour the hot caramel over the popped corn. Use a spatula to gently stir until the popcorn is well coated.
  • Transfer the popcorn back to the prepared baking sheets, making sure the popcorn is in an even layer.
  • Bake for 45 minutes, stirring every 15 minutes, to make sure the caramel is evenly coating all the popcorn.
  • Remove from the oven and sprinkle with sea salt, if desired. Let the popcorn cool on the baking sheets. Enjoy!

Notes

I use air popped popcorn, but you can use microwave popcorn or pop it on the stove. 
Store caramel corn in an airtight container on the counter for 2 to 3 weeks.
You can double this recipe, but don't overcrowd the pans, just use 4 pans. 

Nutrition

Calories: 194kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 220mg | Potassium: 57mg | Fiber: 1g | Sugar: 23g | Vitamin A: 254IU | Calcium: 19mg | Iron: 1mg