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–+ servings
Caramel popcorn in a wooden bowl with a drink in the background.
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Best Caramel Popcorn

This easy caramel popcorn recipe uses a quick stovetop caramel and a low oven to get the coating perfectly crisp. It’s a simple snack recipe that's great for movie night or a satisfying sweet snack.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time20 minutes
Total Time1 hour 20 minutes
Course: Snacks
Cuisine: American
Diet: Vegetarian
Servings: 6 people
Calories: 381kcal
Author: Kim Schob

Equipment

Ingredients

  • 10 cups popped popcorn from ⅓ cup popcorn kernels
  • ¼ cup light corn syrup
  • 1 ¼ cups light brown sugar packed
  • ½ cup butter 1 stick, salted or unsalted
  • ¼ teaspoon baking soda
  • Fine salt to taste, optional
Cups - Metric

Instructions

  • Preheat the oven to 250°F and line a cookie sheet with a silicone mat.
  • Add popped popcorn to the prepared cookie sheet.
    A baking sheet filled with freshly popped popcorn on a light-colored surface.
  • To a saucepan, add the butter, brown sugar and corn syrup.
    Butter, brown sugar, and syrup in a mixing bowl, with popcorn nearby.
  • Cook over a medium-low temperature until the butter is melted and the ingredients are well combined.
    A metal bowl with a whisk mixing a caramel mixture next to a green cloth.
  • Bring the mixture to a boil and boil for about 3 minutes.
  • Take the caramel mixture off the heat and add baking soda and salt if needed. Mix well. If you want to add a flavored extract, this is when to do it.
  • Pour the caramel mixture over the popcorn and stir well. You should be able to coat most of the popcorn with the caramel, but not all, which is fine.
    Popcorn covered in caramel spread out on a baking sheet.
  • Bake for 45 minutes, stirring every 15 minutes.
    A baking tray filled with caramel popcorn on a light surface.
  • Let the popcorn cool for 15 minutes then break it into clusters.
  • Let it cool completely before serving.

Notes

  • Warm the corn first: The caramel spreads more easily if you warm the popcorn first.
  • Stir well: Don't forget to stir it every 15 minutes to distribute the caramel throughout.
  • Let it cool: Don't break it into clusters until it's cool or they might not hold together.
  • Use a large bowl: It's harder to evenly coat popcorn in a small bowl, so use a large mixing bowl or a large pan.

Nutrition

Calories: 381kcal | Carbohydrates: 62g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 189mg | Potassium: 88mg | Fiber: 1g | Sugar: 55g | Vitamin A: 473IU | Calcium: 45mg | Iron: 1mg