This homemade caramel popcorn is sweet, crunchy and delicious. The recipe is easy to make and made without corn syrup.
This easy homemade caramel popcorn is buttery, crunchy, and deliciously sweet. It’s perfect for sharing with friends and family during the holidays.
I didn’t think it was possible to make caramel popcorn without corn syrup until I tried brown sugar as a substitute.
For more yummy caramel recipes, try my caramel popcorn chocolate cookies, maple caramel and bourbon caramel sauce!
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Why This Recipe Works
- This recipe is quick and easy! Just mix up the caramel, coat the popcorn with it and bake.
- It tastes so much fresher than store bought.
- It’s buttery, sweet and crunchy.
- The recipe is made without corn syrup.
Ingredients
- Popcorn: Pop the popcorn fresh at home just before making the caramel. Pop the popcorn in a pot on the stovetop, use a popcorn maker, or pop it in the microwave. If you use microwave popcorn, use the natural kind rather than buttered.
- Butter: I use unsalted. You can salted, but in that case you’d want to omit the additional salt from the recipe.
- Brown Sugar: Adds sweetness and a light molasses flavor. Use light or dark brown sugar.
- Salt: Rounds out the sweetness.
- Baking Soda: Baking soda helps with the texture of the popcorn. It keeps it from hardening.
Substitutions & Variations
- Use salted butter in place of unsalted butter. You can omit the additional salt if you use salted butter.
- Add some mixed nuts! Almonds and or peanuts work great! Mix them with the popcorn before adding the caramel.
Instructions
Step One: (Photo 1 above) Preheat oven to 300 F. Next, pop your popcorn. Spread popcorn out on a baking sheet lined with parchment paper.
Step Two: (Photo 2 above) Melt the butter and brown sugar together over medium low heat in a large sauce pan.
Step 3: (Photo 3 above) Stir until the butter and sugar have melted. Once melted, stir in the vanilla extract and salt.
Step 4: (Photo 4 above) Turn heat to low. Allow mixture to simmer for 4 minutes without stirring. Do not boil. Remove from the heat and stir in the baking soda.
Step 5: (Photo 5 above) Drizzle the caramel over the popcorn then toss the popcorn with 2 wooden spoons or spatulas until it’s evenly coated.
Step 6: (Photo 6 above) Bake for 10-15 minutes, stirring halfway. Remove from oven and stir popcorn again then allow to cool.
Expert Tips
- Be sure to remove all of the hard, un-popped kernels after popping the popcorn. These are hard to bite into, so we want to remove them!
- Measure out all your ingredients for the caramel before beginning. Place igredients next to the stovetop.
Recipe FAQs
Store caramel popcorn in an airtight container or storage bag at room temperature for up to 1 week.
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Caramel Popcorn
Ingredients
- 8 cups popcorn freshly popped
- 1/2 cup unsalted butter
- 1/2 cup brown sugar light or dark, packed
- 1½ teaspoons vanilla
- ½ teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 300 F.
- Pop the popcorn on the stovetop, in a popcorn maker or in the microwave. Remove all of the hard, un-popped kernels. Spread popcorn evenly on a baking sheet lined with parchment paper. Place two spatulas or two wooden spoons next to the baking sheet. You will need these to toss the popcorn once the caramel is ready.
- Take out the rest of the ingredients. Have them measured and next to the stovetop before you begin making the caramel sauce.
- In a large saucepan, melt the butter and brown sugar together over medium low heat. Stir with a spatula until the butter and sugar have melted. Once melted, stir in the vanilla extract and salt.
- Reduce heat to low. Allow mixture to simmer for 4 minutes without stirring. Do not boil. Mixture may bubble slightly, but it should not boil. If it starts to boil, reduce heat.
- Remove from the heat and stir in the baking soda.
- Immediately drizzle the caramel over the popcorn. Use the two spatulas or wooden spoons to toss the popcorn until it's evenly coated. Don't worry if some of the popcorn is not yet coated.
- Bake for 10-15 minutes, stirring halfway. Remove from oven and stir popcorn again then allow to cool.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Faith Segal
Absolutely delicious! Thank you so much for this great recipe! I substituted half of the honey for maple syrup.
Natalie
Hi Faith, Thank you so much for making this caramel popcorn recipe! I’m so glad you enjoyed it. Thanks for sharing your recipe notes and for taking the time to comment. Happy new year! -Natalie