The BEST Caramel Popcorn (Caramel Corn) Recipe

I can’t wait to share my Classic Caramel Corn, featuring a thin, crispy-crunchy, delightfully caramelized coating that turns simple kernels into a quirky dessert, a great grazing snack, or a memorable holiday gift.

I never meant to make something so dangerously addictive. Featuring a thin, crispy-crunchy, delightfully caramelized coating, this caramel corn snaps and shatters like a cookie, but still rains buttery toffee over popped popcorn and that’s kinda the point.

With a little unsalted butter in the mix I coaxed out that deep, shiny sheen people now call the Best Caramel Corn, and yeah I sometimes flirt with a Salted Caramel Corn variation. It’s an incredible grazing snack, quirky dessert, or holiday gift, try it once you’ll see why.

Ingredients

• Popped popcorn: Whole grain, high in fiber and low fat, gives the crunchy base everybody loves.
• Unsalted butter: Rich in fat and flavor, makes silky caramel but adds lots of calories.
• Light brown sugar: Packed with carbs and molasses notes, gives deep caramel sweetness and color.
• Light corn syrup: Pure sugar syrup that prevents crystals, makes chewy smooth caramel texture.
• Baking soda: Tiny bit creates tiny bubbles, lightens candy and makes it crisp.
• Vanilla extract: Adds warm aromatic flavor that rounds out the sweetness and tastes homemade.
• Sea salt: A pinch balances the sweet, brings out flavor and adds a nice crunch.
• Unpopped kernels: Cheap whole grain that pops into light, fiber rich snack, store them cool.

Ingredient Quantities

• About 12 cups popped popcorn (from roughly 1/2 cup unpopped kernels)
• 1/2 cup (1 stick 113 g) unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon fine sea salt, plus extra flaky sea salt for sprinkling (optional)
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 250°F and line one or two large baking sheets with parchment paper. Pop enough kernels to get about 12 cups of popcorn and pick out any big unpopped kernels.

2. Put 1/2 cup (113 g) unsalted butter in a medium saucepan over medium heat and melt it, then add 1 cup packed light brown sugar, 1/4 cup light corn syrup and 1/2 teaspoon fine sea salt and stir to combine.

3. Bring the mixture to a boil, stirring so it doesn’t scorch. Once it boils, let it simmer, uncovered, for about 4 to 5 minutes while still stirring occasionally, or until a candy thermometer reads about 235 to 240°F (soft ball stage). If you don’t have a thermometer, 4 to 5 minutes of steady bubbling is fine.

4. Remove the pan from heat and immediately stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract. It will foam up and lighten in color, that’s good so don’t panic.

5. Quickly pour the caramel over the popcorn in a very large heatproof bowl (or work on the baking sheets) and gently toss with a big spatula or two forks to coat as evenly as you can. Try to work fast so the caramel stays thin.

6. Spread the coated popcorn into a single thin layer on the prepared baking sheets, breaking up big clumps as you go so it bakes crisp.

7. Bake at 250°F for 45 minutes, stirring and flipping the popcorn every 15 minutes to keep the caramel coating thin and crunchy.

8. When the baking is done, remove the sheets and while the popcorn is still warm sprinkle flaky sea salt if you like a sweet-salty contrast. Let the popcorn cool completely on the sheets, it will crisp as it cools.

9. Break into clusters, taste and add a little more flaky salt if wanted, then store in an airtight container for up to a week. It’s best enjoyed within a few days cause it gets extra crunchy at first.

Equipment Needed

1. Large heavy‑bottomed pot with lid or a hot‑air popcorn popper (to make about 12 cups popped)
2. Two large rimmed baking sheets, for baking and cooling the popcorn
3. Parchment paper to line the sheets
4. Medium saucepan for the caramel
5. Candy thermometer (optional but makes hitting 235–240°F much easier)
6. Very large heatproof mixing bowl (or use the baking sheets to toss)
7. Large rubber spatula plus two forks or a wooden spoon for tossing and breaking clumps
8. Measuring cups and spoons (and a kitchen scale if you like precision)
9. Oven mitts or heatproof gloves for handling hot pans

FAQ

The BEST Caramel Popcorn (Caramel Corn) Recipe Substitutions and Variations

• Unsalted butter: swap with equal-weight ghee or refined coconut oil (1 stick = 113 g). Ghee keeps that rich buttery note and gives a nice crisp, coconut oil works too but itll add a faint coconut flavor.
• Light brown sugar: use dark brown sugar 1:1 for a deeper molasses taste, or make a quick sub by stirring 1 cup granulated sugar with 1 tablespoon molasses if thats all you got.
• Light corn syrup: replace 1:1 with golden syrup for the same anti-crystallizing effect, or use honey in a pinch but the caramel will be darker and a bit more prone to crystallize so cook a touch lower and watch it.
• Baking soda: if you dont have it you can omit it (caramel will be denser and stickier), or try about 1/2 teaspoon baking powder as a rough substitute but expect a slight change in flavor and texture.

Pro Tips

– Use a heavy bottom saucepan and keep the heat moderate. If the syrup starts getting dark or smells burnt, turn it down quick, cause burnt caramel tastes awful and you cant fix it.

– Have everything ready before you pour the caramel. Line pans, clear counter space, grab two spatulas or big spoons, cause the caramel firms fast and you need to spread and separate clumps right away.

– Work in a very thin layer on the sheet pans and stir/flip every 15 minutes like the recipe says. Thin coating = crunchy candy, thick clumps = chewy blobs. Break big clusters with your hands while still slightly warm.

– Sprinkle flaky sea salt while the popcorn is still warm so it sticks better, but don’t overdo it. Let it cool completely on the sheets, it gets a lot crispier as it cools.

– Store in an airtight container at room temp, not the fridge. If you want longer life use a food-safe desiccant packet, otherwise eat within a few days for peak crunch.