Buttery, golden, and perfectly crisp — this Easy Caramel Corn delivers all the crunch and sweetness of your favorite fair or holiday mix, made right at home. It’s oven-baked for that addictive snap, yet uses simple pantry ingredients.
Tested twice: The key to crunchy, non-sticky caramel corn is baking it low and slow — this step dries the caramel evenly for that classic crisp finish.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 cups
- Skill Level: Beginner to Intermediate
- Method: Stovetop + Oven-baked
Ingredients
- 10 cups (about 80 g) plain popped popcorn
- 1 cup (200 g) brown sugar, packed
- ¼ cup (60 g) unsalted butter
- ¼ cup (60 ml) light corn syrup or honey
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use vegan butter or refined coconut oil | Bake 5 minutes longer for crisp texture |
| Gluten-free | Naturally gluten-free | Ensure popcorn brand is certified GF |
| Vegan | Use plant-based butter + maple syrup | Slightly chewier texture |
| Nut-free | Omit nuts or mix-ins | Safe for allergy-friendly gifting |
| No corn syrup | Use honey or maple syrup | Flavor slightly deeper and darker |
Step-by-Step Instructions
- Pop the popcorn.
Prepare 10 cups of plain, air-popped popcorn. Transfer to a large heatproof bowl, removing unpopped kernels. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper. - Make the caramel.
In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring until melted and smooth. Bring to a gentle boil, then stop stirring and simmer for 4 minutes. Remove from heat; quickly whisk in baking soda and vanilla. The mixture will foam. - Coat and bake.
Immediately pour the caramel over popcorn, tossing with a spatula to coat evenly. Spread mixture on prepared baking sheet. Bake 45 minutes, stirring every 15 minutes to ensure even coating.
Cool completely — caramel will harden as it cools. Break into clusters.
Pro Tips & Variations
- Crunchy guarantee: Bake low and slow; don’t skip stirring.
- No thermometer needed: Simmering 4 minutes gives perfect texture.
- Add-ins: Stir in ½ cup roasted nuts, pretzels, or candy pieces after baking.
- Flavor twist: Add ½ tsp cinnamon or drizzle with melted white chocolate once cooled.
- Gift-ready: Portion into cellophane bags or jars with ribbons.
- Storage tip: Ensure popcorn is completely cool before sealing to stay crisp.
Serving Suggestions
- Serve in bowls for movie nights or holiday parties.
- Pack in jars as edible gifts.
- Use as a crunchy topping for sundaes or caramel milkshakes.
- Mix with holiday snack blends for festive variety.
Storage & Reheating
- Room temperature: Store in airtight container up to 2 weeks.
- Freeze: Freeze in zip bags up to 2 months; thaw uncovered to keep crisp.
- Re-crisp: Warm in oven at 250°F (120°C) for 10 minutes if it softens.
- Food safety: Keep sealed in a cool, dry area; moisture causes stickiness.
Troubleshooting
| Issue | Fix |
|---|---|
| Sticky popcorn | Bake longer; humidity or underbaking causes tackiness |
| Bitter taste | Sugar overheated — remove from heat sooner |
| Uneven coating | Toss caramel quickly before it cools |
FAQs
Q1: Can I make caramel corn without corn syrup?
Yes — use honey or maple syrup for a natural, deeper flavor.
Q2: How do I keep caramel corn crispy?
Cool completely before sealing and store airtight; reheat briefly if needed.
Q3: Can I use microwave popcorn?
Yes, as long as it’s plain (no butter or salt). Remove any unpopped kernels before coating.
Nutrition (per 1 cup)
Calories: 170 | Carbs: 28 g | Fat: 6 g | Sugars: 22 g | Fiber: 1 g