Homemade Caramel Corn
This post may contain affiliate links. Read my full disclosure policy. Skip the line at the candy shop and whip up your own batch of irresistibly sweet and crunchy caramel corn right in your kitchen. This old-fashioned treat is surprisingly simple to make—no fancy gadgets or candy thermometers required. When we visit my parents in Sarasota, our evenings often include a stop at Kilwin’s, a beloved ice cream and candy shop on Lido Key. The scent of freshly made waffle cones and the sight of candy-makers mixing fudge right in the front window is part of its charm, and it’s hard to pass by without stopping in. The best part? Sampling different sweets while waiting in line. We all love the sweet, crunchy caramel corn, so I thought it would be fun to recreate it at home. Turns out, homemade caramel corn is surprisingly easy to make and doesn’t require any fancy equipment, not even a candy thermometer. But be warned: it’s habit-forming. Seriously, don’t make this stuff unless you have the willpower of a saint or many friends to share it with! Table of Contents What You’ll Need To Make Caramel CornStep-by-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Caramel Corn Step-by-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “Another recipe that hit it out of the park! I knew going in I was going to need a lot of willpower to keep my fingers out of it….and I was right. I added dry roasted peanuts. This is such a winner, completely YUM.” What You’ll Need To Make Caramel Corn Vegetable Oil: Used to pop the popcorn kernels. It has a high smoke point, making it ideal for high-heat cooking without imparting much flavor. Popcorn Kernels: It’s easy to make homemade popcorn on the stovetop, but if you’d like to use plain microwave popcorn or air-popped popcorn, note that 2/3 cup kernels makes about 16 cups popcorn. Butter: Adds richness and flavor to the caramel sauce. Light Brown Sugar: Provides sweetness and a slight molasses flavor to the caramel. Light Corn Syrup: The corn syrup helps to prevent the caramel sauce from crystallizing, which results in a smooth texture (sugar crystals make caramel grainy). Maple Syrup: Adds a unique, rich flavor to the caramel different from traditional recipes. It gives a subtle maple undertone that pairs well with the buttery caramel. Salt: Enhances the flavors of the caramel and popcorn, and balances the sweetness. Baking Soda: Reacts with the acidic components in the caramel to create tiny air bubbles, making the caramel lighter and more aerated so it’s not rock-hard when you bite into it. This reaction also helps ensure the caramel spreads more easily over the popcorn. Jump to the printable recipe for precise measurements Vegetable Oil: Used to pop the popcorn kernels. It has a high smoke point, making it ideal for high-heat cooking without imparting much flavor. Popcorn Kernels: It’s easy to make homemade popcorn on the stovetop, but if you’d like to use plain microwave popcorn or air-popped popcorn, note that 2/3 cup kernels makes about 16 cups popcorn. Butter: Adds richness and flavor to the caramel sauce. Light Brown Sugar: Provides sweetness and a slight molasses flavor to the caramel. Light Corn Syrup: The corn syrup helps to prevent the caramel sauce from crystallizing, which results in a smooth texture (sugar crystals make caramel grainy). Maple Syrup: Adds a unique, rich flavor to the caramel different from traditional recipes. It gives a subtle maple undertone that pairs well with the buttery caramel. Salt: Enhances the flavors of the caramel and popcorn, and balances the sweetness. Baking Soda: Reacts with the acidic components in the caramel to create tiny air bubbles, making the caramel lighter and more aerated so it’s not rock-hard when you bite into it. This reaction also helps ensure the caramel spreads more easily over the popcorn. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by making the popcorn. Heat the vegetable oil in a very large pot over medium-high heat. Add the popcorn kernels, then cover with a tight-fitting lid. Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. Transfer the popcorn to a large bowl, making sure to leave any unpopped kernels behind. (Alternatively, you can leave the popcorn in the pot for mixing; just be sure you don’t have any unpopped kernels or burnt pieces at the bottom.) Set the popcorn aside and make the caramel. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, maple syrup and salt. Stir until the sugar dissolves. Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy. Immediately (and carefully — it’s very hot!) pour the syrup over the popped corn in three separate additions, stirring as you go. Gently toss until the popcorn is evenly coated. Spread the caramel corn into even layers on parchment-lined sheet pans. Bake at 200°F for one hour. The caramel will be a little soft at this point; let it cool completely to crisp up. Frequently Asked Questions Can I add nuts to this caramel corn recipe? Yes, you can add nuts such as almonds, pecans, or peanuts to boost the flavor and crunch. However, to maintain the balance of flavors and textures, reduce the amount of popped kernels by the same volume of nuts added. How should I store caramel corn to keep it fresh? Store caramel corn in an airtight container at room temperature to keep it fresh and crunchy. Avoid storing it in the refrigerator, as the humidity can make it soft. Can I make homemade caramel corn without corn syrup? While you can use alternatives like honey or maple syrup, they won’t prevent crystallization like corn syrup, which will affect the texture of the caramel corn. For the best texture and consistency, I recommend sticking with corn syrup. You May Also Like RecipeComments (69)Add Comment Recipe Comments (69) Add Comment Ingredients ¼ cup vegetable oil ⅔ cup popcorn kernels (see note) 1 stick (½ cup) unsalted butter 1 cup light brown sugar ¼ cup light corn syrup ¼ cup pure maple syrup ½ teaspoon salt ½ teaspoon baking soda ¼ cup vegetable oil ⅔ cup popcorn kernels (see note) 1 stick (½ cup) unsalted butter 1 cup light brown sugar ¼ cup light corn syrup ¼ cup pure maple syrup ½ teaspoon salt ½ teaspoon baking soda Instructions Preheat your oven to 200°F and line two large rimmed baking sheets with parchment paper. Heat the vegetable oil in a very large pot over medium-high heat. Add the popcorn and shake the pan to coat the kernels with oil. Cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to about 2 seconds apart, remove the pan from the heat. Transfer the popcorn to a large bowl, making sure to leave any unpopped kernels behind. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, maple syrup and salt and stir until the sugar dissolves. Let the mixture come to a gentle boil. Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy. Immediately and carefully (it's very hot!) pour the syrup over the popped corn in three separate additions, stirring gently as you go, until the popcorn is evenly coated. (If at any point the caramel stiffens and becomes difficult to pour, you can rewarm it gently on the stove.) Spread the caramel corn into even layers on prepared pans. Bake at 200°F for one hour. The caramel will be a little soft at this point; let it cool completely to crisp up. Store in an airtight container for up to 4 days. Note: If you want to use microwave (be sure it's plain) or air-popped popcorn, note that ⅔ cup popcorn kernels makes 16 cups. Preheat your oven to 200°F and line two large rimmed baking sheets with parchment paper. Heat the vegetable oil in a very large pot over medium-high heat. Add the popcorn and shake the pan to coat the kernels with oil. Cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to about 2 seconds apart, remove the pan from the heat. Transfer the popcorn to a large bowl, making sure to leave any unpopped kernels behind. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, maple syrup and salt and stir until the sugar dissolves. Let the mixture come to a gentle boil. Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy. Immediately and carefully (it's very hot!) pour the syrup over the popped corn in three separate additions, stirring gently as you go, until the popcorn is evenly coated. (If at any point the caramel stiffens and becomes difficult to pour, you can rewarm it gently on the stove.) Spread the caramel corn into even layers on prepared pans. Bake at 200°F for one hour. The caramel will be a little soft at this point; let it cool completely to crisp up. Store in an airtight container for up to 4 days. Note: If you want to use microwave (be sure it's plain) or air-popped popcorn, note that ⅔ cup popcorn kernels makes 16 cups. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 cups Calories: 326 Fat: 19 g Saturated fat: 8 g Carbohydrates: 40 g Sugar: 32 g Fiber: 1 g Protein: 1 g Sodium: 163 mg Cholesterol: 31 mg Per serving (8 servings) Serving size: 2 cups Calories: 326 Fat: 19 g Saturated fat: 8 g Carbohydrates: 40 g Sugar: 32 g Fiber: 1 g Protein: 1 g Sodium: 163 mg Cholesterol: 31 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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