Caramel Corn
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This crunchy, sweet and salty caramel corn is crazy simple to make, makes an irresistible snack, and is great for parties and food gifts too!
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There’s something about the crisp fall air that just begs for cozy snacks with toasty caramelly flavors. These date oatmeal cookies are a classic holiday snack at our house, and this toffee apple cake is my go-to for whenever we have guests over.
But you know what my absolute favorite treat during these colder months is? It’s this homemade caramel corn. It’s that perfect blend of sweet, salty, and crunchy that is just irresistible to pretty much everyone . AND it’s cheaper and better than any store bought caramel corn (and I’m pretty sure I’ve tried them all!).
Making caramel corn at home is easier than you might think. The only problem is how fast it disappears! I love packing it in big mason jars and gifting it to my favorite people.
I’ve made this easy homemade caramel corn more often than I can count. It has made an appearance at pretty much every party I’ve hosted in the last 10 years (including our wedding) – to give you an idea how much I love it! I think it would also be perfect for your Halloween party.
3 Secrets to the BEST homemade caramel corn
I consider myself something of an expert on homemade caramel corn, having made more batches of this stuff than I can count. This caramel corn is sweet and salty, crunchy (not chewy), and won’t stick in your teeth.
Basically, there are three things I consider critical to making the ultimate caramel corn at home. 1) The TYPE of kernels used, 2) the popping method, 3) the pan.
What type of popcorn kernels make the best caramel corn?
If you can get your hands on it, the very best popping corn for making homemade caramel corn is the kind sometimes labelled “mushroom popcorn” (refers to the shape, not the taste ;)) or “extra large” or “caramel corn popping corn”. Here’s a visual.
As you can see, mushroom popcorn is large, sturdy, and has plenty of surface area, not to mention nooks and crannies, for holding on to your caramel coating.
But note that this stuff is really only good for caramel corn, not regular popcorn. The husks are tougher than for normal (butterfly) popping corn, unless it’s coated with caramel and baked. I usually get this Amish Country mushroom popping corn on Amazon.
What is the best popping method for caramel corn?
I HIGHLY recommend the stovetop method for popping corn in general, not just for caramel corn. I have tried air-popped popcorn and found it totally flavorless. Same with microwave popcorn, unless it’s flavored, and then it isn’t really suitable for caramel corn anyway.
That light layer of oil at the bottom of the pan makes ALL the difference in the flavor and texture of your popcorn, trust me.
What kind of pan do I need to make caramel corn?
Because you will need to stir the popcorn several times as it dries in the oven, you need an oven-safe pan that is large enough to comfortably allow for some tossing around.
I buy these large disposable aluminum roasting pans at my grocery store, and re-use them repeatedly. Any very large pan that is oven-safe will do, and you can always split the batch in half and do it in two pans if necessary.
This makes a large batch of caramel corn (but trust me, you won’t regret it). It is easily halved, if you must 😉
Ingredient Notes
Oil
A neutral oil like canola or vegetable oil is best for popping the popcorn. It has a high smoke point, which means it can handle the heat without burning.
You’ll need just enough to coat the bottom of your pan, so that the kernels pop evenly.
Popcorn Kernels
Fresh, quality popcorn kernels (ideally mushroom popcorn – see above), are key to getting a great pop. Stovetop popped corn works best for this recipe, giving you the perfect canvas for the caramel coating.
That said you CAN technically use any variety of popcorn kernels that have been popped any way you like – air popped or microwave.
Butter
Butter adds richness and depth to the caramel. Unsalted butter is ideal since you’ll be adding salt later. Make sure it’s fresh and high-quality for the best flavor.
Light Brown Sugar
Brown sugar gives the caramel its signature color and deep flavor. I use light brown sugar for this recipe, as it gives it the best crunch. I tried making it with dark brown sugar but it was chewier/not as crunchy.
Corn Syrup
Corn syrup helps to keep the caramel smooth and prevents it from crystallizing, giving you that perfect glossy finish. It also adds a bit of sweetness without overpowering the butter and brown sugar. In my experience, you can’t really get around using corn syrup in caramel corn. Alternative sweeteners like honey and maple syrup will not prevent crystallization.
I usually use dark corn syrup for a darker caramel color but light corn syrup works just as well, so use what you have on hand.
Kosher Salt
A touch of kosher salt balances the sweetness of the caramel and enhances the overall flavor. If you’re using salted butter, you might want to reduce the amount slightly.
Vanilla
Vanilla extract adds a warm, aromatic note to the caramel, rounding out the flavors. Use pure vanilla extract if possible for the best taste.
Baking Soda
Baking soda is a magic ingredient in this caramel corn. When added to the hot caramel, it causes a chemical reaction that creates tiny air bubbles. This makes the caramel lighter and much easier to coat the popcorn fully and evenly.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
How to Make Perfectly Popped Popcorn on the Stovetop
- Choose a large, heavy-bottomed pot with a lid. To pop the 5 quarts of popcorn this recipe calls for, you would, ideally use at least a 5-quart pot. However if you only have a smaller one, you can simply remove some popcorn before it spills out, and keep popping. A heavy bottom on your pot helps distribute heat evenly.
- Add about 3 tablespoons of oil to the pot, just enough to fully coat the bottom, and heat it over medium-high heat. To check if the oil is hot enough, drop in a couple of kernels and cover the pot. When they pop, the oil is ready.
- Once the oil is hot, add the popcorn kernels in an even layer. Cover the pot with the lid, but leave it slightly ajar to allow steam to escape. This helps prevent the popcorn from becoming soggy.
- Gently shake the pot on the burner to keep the kernels moving. Continue shaking frequently until the popping slows to about 2 seconds between pops.
- Once the popping slows down, remove the pot from the heat. Carefully remove the lid to avoid getting burned by steam, and quickly transfer the popcorn to a large pan to prevent burning. I like to give the pan a good shake at this point to allow the un-popped kernels to fall to the bottom so they can be easily removed.
How to Make Caramel Corn
- Preheat the oven to 250F.
- In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir constantly until it comes to a boil. Once it starts boiling, let it boil for 4 minutes without stirring.
- Remove from heat and add in the vanilla and baking soda while stirring. The caramel sauce will begin to foam at this point.
- Pour the caramel mixture evenly over the popcorn and immediately stir it with a silicone spatula or wooden spoon, until it is well-coated and starts to get harder to stir.
- Transfer the popcorn to the preheated oven and bake for one hour, stirring every 15 minutes. With every stir, you’ll notice that the caramel popcorn has become drier and less sticky, and less clumpy. Be sure not to skimp on the baking time or your popcorn will be more chewy than crunchy.
- Once it no longer sticks together and becomes quite dry, take it out of the oven and stir once more to break any remaining clusters.
- Allow the popcorn to cool completely before serving or storing.
Tips for Making Perfect Homemade Caramel Corn Every Time
This caramel corn recipe is super easy, but here are a few more tips if you’re still on the fence about making it!
- When making the caramel, keep the heat at medium to avoid burning. Caramel can go from perfectly golden to burnt very quickly, so it’s important to watch it closely!
- Caramel can harden quickly, so be sure to stir the popcorn immediately after pouring the caramel. This prevents clumps and helps achieve an even coating.
- Make sure the baking soda is fully incorporated into the caramel before pouring. This helps achieve a smooth and even texture throughout the caramel corn.
Storage Instructions
To keep your caramel corn fresh and crunchy, make sure it’s completely cooled before storing it. Any warmth left in the caramel corn can trap moisture, leading to a sticky mess.
Once it’s cool, transfer the caramel corn to an airtight container—something like a resealable plastic bag or a tightly sealed glass jar works perfectly. Store it at room temperature, away from any heat sources or direct sunlight, and it should stay delicious for up to two weeks.
P.S.: resist the urge to refrigerate it, as that can make the caramel lose its crispness and turn chewy instead. If you’re planning to keep it longer, you can freeze it in a sealed container for up to two months. When you’re ready to enjoy, just let it come back to room temperature. If it’s a little soft, you can crisp it back up in a 250F oven.
More Easy Snack Ideas for fall
Chocolate-dipped rice krispie treats
If your caramel corn is soggy or chewy, it probably wasn’t baked long enough, or it absorbed some humidity during storage. Be sure to let it cool completely before storing, and store it in an airtight container. Soggy popcorn can be crisped back up by spreading it on a baking sheet and baking in a 250F oven until dry and crunchy.
You can, but the texture won’t be as crisp. Baking is what gives caramel corn its signature crunch by hardening the caramel, so skipping this step will leave you with softer, stickier popcorn.
Yes, adding nuts like peanuts, almonds, or pecans can add extra flavor and crunch. Just toss them with the popcorn before coating it with caramel, and then bake as usual.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Easy Awesome Caramel Corn
Ingredients
- 3 tablespoons canola oil or vegetable oil
- 1 cup mushroom popcorn kernels* about 5 quarts (20 cups) popped popcorn
- 1/2 cup butter
- 2 cups light brown sugar
- 1/2 cup corn syrup dark or light
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Heat a large (at least 5 quart) heavy-bottomed pot over medium heat with enough oil to thinly cover the bottom. Add about 3 kernels to the pot and cover with a lid. When the kernels have popped, the oil is hot enough and you can add the rest of the kernels.
- Pop the popcorn until the pops are a couple of seconds apart, indicating that all or most of the kernels have popped. Remove from heat immediately and transfer the popcorn to a large pan, big enough to stir the popcorn in. Give the pan a shake to allow the un-popped kernels to fall to the bottom and remove them.
- Preheat oven to 250 degrees F (95 degrees C).
- Place the popped popcorn in a large oven-safe container or bowl that is large enough to allow for vigorous stirring (you can use two containers if you don’t have one that is large enough. I use a large disposable metal pan (see photo above), which I wash and re-use repeatedly.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt over medium heat. Stirring, constantly, bring to a boil. Stop stirring and allow to boil for 4 minutes.
- Remove from heat and quickly stir in the baking soda and vanilla. The caramel will immediately start to foam. Working quickly, pour the caramel evenly over the popcorn and stir with a rubber spatula until it is well coated and becomes harder to stir.
- Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes. With every stir you will notice that the popcorn is becoming drier. Once it becomes quite dry and no longer sticks together, remove from oven and stir again to break apart remaining clusters.
Video
Notes
- Mushroom popcorn kernels yield larger, sturdier, and round-shaped popcorn that is ideal for caramel corn (see post for details). Regular (butterfly) popcorn can be used instead, but you will only need about 3/4 cup of regular kernels to get 5 quarts of popcorn instead of 1 cup of mushroom kernels.
