Caramel Popcorn – Who can resist that mouthwateringly sweet, salty, buttery flavor of caramel popcorn? The perfect snack to satisfy your sweet tooth has the ideal mix of sweet and salty. And the gooey caramel syrup combined with the fantastic crunch of freshly-made popcorn—what’s not to love?
I absolutely drool over the tantalizing smell of freshly popped corn wafting from my kitchen and filling the entire house. Add the sugary richness of caramel, and you’ve got the ideal any-time-of-the-day treat.
But my favorite time to indulge in this sweet snack is when I’m binging on Netflix or chilling with my family on movie night. And I don’t even mind all the crunching going on. After all, this caramel popcorn recipe just brings the cinematic experience right into my living room.
What’s the Story Behind Caramel Popcorn?
It all started in the 1800s with two brothers who immigrated from Germany to the US. At the time, kettle corn, made with sugar and syrup, was popular at fairs. Then the Chicago-based Rueckheim brothers introduced caramel to this favorite snack. It was love at first bite, and the rest is history.
Recipe Ingredients
- Popcorn Kernels – Which popcorn is the best depends on what your favorite is. Yellow or blue popcorn (higher in protein) both work great.
- Unsalted Butter – Butter makes everything better, and how can you have buttery popcorn without it, right? But you can use a dairy-free substitute if you need to.
- Brown Sugar and Corn Syrup – That bolder, sweeter taste makes caramel so delectable and sticky.
- Salt and Vanilla – Essential flavor enhancers ramp up the decadence factor for an extra special snack. And, of course, homemade vanilla extract is even better.
- Baking Soda – This ingredient reacts to the acidity in the sugar to produce a lighter, softer, and creamier texture for your caramel corn.
How to Make Caramel Popcorn
- Heat the Oil – Put the pot and oil on medium heat. Make sure it gets very hot before adding the kernels. (Photo 1)
- Add the Kernels – Put a lid on the pot to ensure no kernels escape. As the popping slows down, shake the pot to make sure the popcorn on the bottom doesn’t burn. Pour it into a bowl and set aside. (Photo 2)
- The Caramel – Melt the butter in a saucepan over medium heat. Once melted, stir in the sugar, corn syrup, and salt. Let it come to a boil, then allow it to simmer for 4 minutes—do not stir. Remove from the heat. (Photos 5-7)
- Add Remaining Ingredients – Add the vanilla and baking soda by whisking them into the mixture. Allow the caramel to foam. (Photo 8-9)
- Combine – Pour your caramel mixture over the popcorn, tossing until the caramel cools and starts to harden. (Photos 10-11)
- Bake – Spread caramel-coated popcorn on a baking tray and bake for 40 minutes, carefully tossing it every 10 minutes to evenly distribute the caramel over the popcorn. (Photo 12)
- Enjoy – Remove it from the oven and allow this deliciousness to cool.
Recipe Variations
- If you’re looking for that extra crunch or just nuts about nuts, then add some chopped pecans, walnuts, or peanuts to the popcorn when pouring the caramel over.
- For a vegan alternative, use a plant-based butter substitute.
- For slightly more adventurous taste buds, make it Mexican by sprinkling it with ground hot pepper or Tajín.
Tips and Tricks
- Do you enjoy sweet chewy caramel? Bake your caramel popcorn for a few minutes less, and it won’t harden as much.
- This dish can get pretty messy, so use parchment paper or a silicone baking mat to line your tray. You want to spend more time binging Netflix and homemade caramel popcorn, not scrubbing dishes. 😉
Make-Ahead Instructions
You can make your homemade popcorn a day or two ahead of time and store it in an airtight container until it’s time to melt some delicious caramel over it.
Serving and Storage Instructions
Fresh, homemade caramel popcorn is the best right after it cools. But you can store it at room temperature in a sealable container for two weeks.
FAQs
If you want the lightest popcorn, you need a deep, heavy-bottomed saucepan or pot. A cast-iron Dutch oven is also fantastic when making homemade caramel popcorn.
You have two options: a candy thermometer (240℉/115℃) or the cold-water test. For the cold-water test, fill a bowl with cold water and put a spoonful of caramel in it. Your caramel will go brittle and harden if it’s ready.
Yes, you can. However, homemade popcorn beats it for flavor. To use microwavable popcorn, follow the package instructions, set it aside, and continue with the caramel and the rest of the recipe instructions.
What to Serve with Caramel Popcorn
This deliciousness goes fabulously with apple cider, mai tais, and pumpkin spice latte. It’s also the perfect addition to a charcuterie board. Yay!
More Sweet Movie-Night Treats to Try
Conclusion
Once you’ve got this recipe for caramel popcorn down, you’ll enjoy this super easy American classic time and time again. Why not try it for your next movie night? Oh, and let me know how it goes in the comments below.😍
Watch How to Make It
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Caramel Popcorn
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Ingredients
- 3 tablespoons oil
- ½ cup popcorn kernels
- 1 cup unsalted butter
- 1½ cups brown sugar
- ⅓ cup corn syrup
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Heat the oil in a heavy-bottomed pot over medium-high heat.
- Once the oil is hot, add the kernels and close the pot with a tight-fitting lid.
- Once the kernels start popping, carefully shake the pot so the kernels pop evenly and don't burn at the bottom.
- If steam starts to build up, lift the lid slightly to release it.
- As soon as the popping slows down, take it off the stove and let it sit for a minute, so any unpopped kernels pop.
- Pour it into a large bowl and set aside.
- Melt the butter in a saucepan over medium heat.
- Once melted, stir in the sugar, corn syrup, and salt. Let it come to a boil, then allow it to simmer for 4 minutes—do not stir. Remove from the heat.
- Remove from heat, then quickly whisk in the vanilla and baking soda.
- The caramel will foam at this point. Quickly pour it over the popcorn, tossing until the caramel cools and starts to harden.
- Spread the caramel-coated popcorn on a baking tray and bake at 250℉/120℃ for 40 minutes, carefully tossing it every 10 minutes to evenly distribute the caramel over the popcorn.
- Remove it from the oven and allow it to cool.
Tips & Notes:
- Do you enjoy sweet chewy caramel? Bake your caramel popcorn for a few minutes less, and it won’t harden as much.
- This dish can get pretty messy, so use parchment paper or a silicone baking mat to line your tray. You want to spend more time binging Netflix and homemade caramel popcorn, not scrubbing dishes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Brenda M. says
Love caramel corn and thank you for the recipe. However, confused about the amount of butter to use. Is that 1 stick of butter or 2 sticks?
Imma says
Thanks for stopping by Two sticks of butter make one cup. Hope that helps:)
Victor says
I’m looking forward to making this but can’t see what to preheat the oven to and I don’t want to burn the popcorn
Have made quite a few of your recipes and haven’t tried a bad one yet they have all been delicious
Imma says
Thank you for your kind words, and an extra thanks for catching that so I can fix the recipe. You want to bake your caramel popcorn at 250℉/120℃.