This caramel corn is simple to make and tastes amazing. It’s the perfect snack or holiday gift.
Caramel corn—there’s something irresistible about it. This version is easy to prepare, yields a large batch, and delivers that classic sweet, crunchy coating everyone loves.
No long introduction needed: it’s caramel corn. If you like popcorn and treats that are great for sharing or gifting, this is exactly the kind of snack to make.
We used to buy the mixed cheese-and-caramel popcorn bags, and while the combination can be fun, the caramel portion was always my favorite. Since this recipe is so straightforward and makes a lot, you might find yourself skipping store-bought mixes, too.
The method is straightforward: pop a few cups of popcorn, make a quick caramel on the stovetop, pour it over the popcorn, stir to coat, then bake to set the caramel. Boil the caramel ingredients for five minutes, combine with the popcorn, and bake for an hour, stirring every 15 minutes. That’s it—simple, reliable, and it produces a lot to share.
Because it yields a generous amount, you’ll have plenty to give away and still some left to argue over with family.
Easy Caramel Corn
This caramel corn is so easy to make and it tastes fantastic. It’s the perfect snack or gift for the holidays.
15 minutes
1 hour
1 hour 15 minutes
Ingredients
- 1 cup popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 250 degrees F.
- Pop the popcorn however you like (an air popper works well). Remove any unpopped kernels. Place the popcorn in a large roasting pan and keep it warm in the oven while you make the caramel.
- Line two baking sheets with parchment paper and set aside.
- In a large saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt.
- Bring the mixture to a boil, stirring constantly. Once it reaches a boil, continue to boil for 5 minutes while stirring, then remove from the heat.
- Stir in the baking soda and vanilla until combined.
- Pull the popcorn from the oven and pour the caramel evenly over it.
- Stir thoroughly so the popcorn is evenly coated, then spread it onto the prepared cookie sheets.
- Bake for 1 hour, stirring well every 15 minutes to ensure even coating and crispness.
- Remove the trays and transfer the popcorn to wax paper to cool, breaking apart clusters as it becomes manageable.
- Store cooled caramel corn in an airtight container at room temperature.
Notes
Source: Adapted from Chew Out Loud.
Recommended Products
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
- Measuring Cups/Spoons
- Baking Sheet
- Orville Redenbacher’s Original Popcorn Kernels
- Classic Stainless Saucepan
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 515mgCarbohydrates: 49gFiber: 0gSugar: 49gProtein: 0g
Nutrition information is estimated based on ingredients used and may not be exact.