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Homemade Caramel Popcorn

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 10 cups popped popcorn (about 1/2 cup unpopped kernels)
  • 1 cup unsalted butter (2 sticks)
  • 2 cups light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Optional Add-ins:
  • 1 cup chopped nuts (pecans, almonds, or peanuts)
  • Drizzle of melted chocolate for decoration
  • Sprinkle of sea salt for salted caramel version

Instructions
 

  • Preheat Oven : Set oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • Pop Popcorn : Pop kernels using stovetop or air popper. Transfer to a large mixing bowl, removing any unpopped kernels.
  • Make Caramel Sauce : In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
  • Cook Caramel : Allow the mixture to boil for 4–5 minutes without stirring, ensuring it thickens.
  • Add Finishing Touches : Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will foam slightly—this is normal.
  • Coat Popcorn : Pour caramel sauce over popcorn and toss gently with a spatula until evenly coated.
  • Bake Popcorn : Spread coated popcorn on the prepared baking sheet in an even layer. Bake for 45 minutes at 250°F, stirring every 15 minutes for even coating.
  • Cool : Remove from oven and let cool completely on the baking sheet. Break into clusters once cooled.