Homemade Caramel corn is warm, crisp, and addictively great! Follow my simple steps to get you to a bowl of crisp, crunchy caramel corn that you can eat warm or make-ahead.

Homemade caramel corn is such a crowd-pleaser and such a part of my childhood memories; read my story about where this recipe originates here (thank you, Mrs. Menzi!). It’s an old-fashioned treat that’s actually easy to make!! Whether you’re looking for snacks for a party or a cozy night at home, this recipe offers everything you need to satisfy.

My easy homemade caramel corn recipe is a mix of crunchy popcorn coated in a sweet caramel sauce made stovetop, then baked with in the oven. Eat it warm or enjoy it as a make-ahead treat. This is truly THE best caramel corn recipe for irresistible crunch, too!

Ingredients

To start, gather the following ingredients:

• 3/4 cup unpopped popcorn kernels (about 14 cups popped popcorn)
• Unsalted butter
• Light brown sugar
• Light corn syrup. Dark corn syrup is a fine substitution
• Baking soda and cream of tartar
• Fine sea salt or table salt
• Cooking spray (for the baking sheets)

Steps to Make the Best Caramel Corn

To get started, pre-heat the oven to 200°F. Spray two baking sheets or cookie sheet with cooking spray. Don’t line the baking sheets with parchment paper because it’s easier to add the caramel and stir it without that liner. 

Step 1: Pop the Corn

To start, pop your popcorn using the stovetop popcorn method or an air popper. If using a stovetop, add vegetable oil to the bottom of the pot and heat on medium-high heat. Once popped, transfer the popcorn divided evenly among to two baking sheets. You have about 14 cups of popped corn, so place about 7 cups on each sheet. Discard any unpopped kernels.

Step 2: Prepare the Caramel Sauce

In a medium saucepan, combine the brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil over medium-high heat and cook for 3 minutes, stirring constantly.

Remove the pan from the heat and stir in the baking soda (and orange blossom or vanilla extract flavorings, if using). Be careful, as the mixture will bubble up!

Step 4: Mix with Popcorn

Quickly pour syrup over the popped popcorn, dividing it evenly between the two baking sheets. Using a large spatula or spoon coated with cooking spray, toss the popcorn until evenly coated. For even distribution, your hands work well (just be cautious as the caramel will be hot!).

Step 5: Bake for Crunch

Spread the caramel popcorn in an even layer, which helps to ensure a crunchy texture. Bake for one hour, stirring every 20 minutes. This is more of a scrape-and-turn action than “stirring.” This turning will help create that perfect crunchy caramel corn texture by exposing all of the caramel corn properly to the heat.

Step 6: Cool and Store

Once baked, remove the caramel corn from the oven and immediately turn it out onto sheets of wax paper on the counter. When it is cool enough to handle, break it apart into small pieces. Eat the caramel corn warm, or cool further to room temperature for maximum crunch. This is a great make-head recipe. Simply store the caramel corn in an airtight container for up to 3 days.

Variations and Tips

• Use coconut oil: replace the vegetable or other neutral oil to pop the corn with coconut oil for that movie-theater flavor
• Add Nuts: For a gourmet touch, mix in some peanuts or almonds while tossing the popcorn with the caramel syrup, for a great addition.
• Flavor Twist: Try adding a splash of orange blossom water or vanilla extract. Orange blossom and caramel are wonderful together.
• Popcorn Balls: To make great popcorn balls, simply mold the warm caramel corn into shapes before baking.
• Is microwave popcorn okay for caramel corn? Yes, you can use any popped popcorn, as long as it is plain popcorn.
• It’s worth it to buy fresh popcorn if you’re not sure how old yours is.