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Homemade Caramel Corn Recipe

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★★★★★

4.7 from 78 reviews

This homemade caramel corn recipe combines air-popped popcorn coated in a rich, buttery caramel sauce made from brown sugar, corn syrup, and butter. Slow-baked to a crisp finish, this sweet and crunchy treat is perfect for snacking or gifting, with a delightful balance of sweetness and 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 the oven: Preheat your oven to 200°F (93°C) and line one or two 12×17-inch baking sheets with silicone mats or parchment paper to prevent sticking and ease cleanup.
  2. Prepare the popcorn: Place the air-popped popcorn into the largest bowl available or spread it evenly onto the prepared baking sheets, whichever you prefer for coating.
  3. Make the caramel sauce: In a medium saucepan over medium heat, combine the light brown sugar, corn syrup, unsalted butter, salt, and cream of tartar. Stir continuously while the butter melts and the mixture comes to a simmer. When bubbling around the edges, let it bubble without stirring for 4 minutes until it reaches 234–235°F (112–113°C) on a candy thermometer.
  4. Activate the caramel: Remove the saucepan from heat and quickly stir in the baking soda. The mixture will foam and nearly double in volume—this is normal but handle carefully as it’s extremely hot.
  5. Coat the popcorn: Pour the hot caramel over the popcorn and gently stir with a large spoon or spatula, working slowly and patiently as the caramel thickens to ensure even coating. Once coated, spread the popcorn evenly on the prepared baking sheets.
  6. Bake the caramel corn: Bake in the oven for 1 hour, stirring gently every 20 minutes to prevent clumping and promote even caramelization.
  7. Cool and break apart: Remove from the oven and let the caramel corn cool on the baking sheets for at least 30 minutes. As it cools, the caramel hardens. Break apart any large clusters before serving.
  8. Store properly: Once cooled, store the caramel corn in an airtight container to keep it fresh for up to 2 weeks, making it an excellent make-ahead snack or gift option.

Notes

  • Use air-popped popcorn for a lighter, less oily base.
  • Cream of tartar helps stabilize the caramel for a smooth texture.
  • Corn syrup prevents crystallization, ensuring a smooth caramel coating.
  • Be cautious when stirring the baking soda into the hot caramel as it bubbles vigorously.
  • Stirring every 20 minutes during baking is key to preventing clumps and achieving an even coating.
  • Store in an airtight container to maintain freshness and crunch up to 2 weeks.

Keywords: caramel corn, homemade caramel popcorn, sweet popcorn snack, caramel coating, air-popped popcorn, crunchy caramel corn, baking caramel corn

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