Erin’s Recipe Rundown
Texture: Every piece is crunchy!
Taste: The perfect balance of salty and sweet.
Ease: Easy to make with pantry staples (and it makes a lot!)
Top Tips: Use baking soda! Adding a little to the mix guarantees a crispy coating.
Would I make these again? Yes! A good friend shared this recipe with me years ago, and it’s been a family favorite ever since. It’s so hard to resist — I find myself eating just one more handful!
xoxo erin
This post was originally published in October 2012. It was updated with new photos and instructions in September 2024.
I look forward to making this recipe every fall, but really it’s the perfect treat year-round! Family movie nights, kids’ slumber parties, holiday gatherings — the entire family will have a new favorite snack! It’s also a great gift to share with neighbors and friends. People are always impressed that it’s homemade!
Once you try the best caramel corn recipe, you’ll never buy store-bought caramel corn again! And the best thing about it is that it’s naturally gluten-free!
You also might like this recipe for microwave caramel popcorn or this Halloween snack mix.
Featured Comment
From Nicky: “I’ve made this caramel corn a half dozen times already, it is AMAZING! I usually double the amount of popcorn to caramel and it still covers the popcorn just enough. I bag it up and hand it out as gifts for the holiday. There’s never enough to go around as it gets snacked on immediately!! Thanks“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make the Best Caramel Corn
- Make-Ahead/Storage/Freezing Instructions
- Why is my caramel corn not crunchy?
- How do you keep caramel corn from getting soggy?
- Why is my caramel corn gritty?
- Why do you add baking soda to caramel?
- Recipe Tips
- More Favorite Treat Recipes
- Best Caramel Corn Recipe Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this caramel corn. Jump to the recipe card below for the exact measurements.
- Popcorn kernels: Either white or yellow kernels will work! I highly recommend popping them in a good air-pop popcorn machine so they’re not coated in any oils or additives, making them perfect for mixing with the caramel sauce. I also think it yields bigger pieces than microwave or stove-top popped popcorn.
- Butter: Butter adds richness and flavor to the caramel while helping it stick to the popcorn. A hefty 4 sticks is needed for this recipe, but it makes a big batch!
- Brown sugar: Light brown sugar adds to the caramel corn’s sweetness and gives it a nice hint of molasses flavor for depth.
- Light corn syrup: I don’t use corn syrup often but it’s very helpful for special treats like caramel corn and homemade caramels. It keeps the brown sugar from crystallizing and guarantees a smooth caramel texture. I usually buy organic corn syrup.
- Baking soda: This is the secret ingredient! When added to hot caramel, baking soda causes it to foam up which helps the caramel stick to the popcorn so much better!
- Salt: A good pinch of salt is key to delicious caramel corn to balance out the sweetness. I highly recommend Kosher salt!
How to Make the Best Caramel Corn
Here’s an overview of how to make this caramel corn. You can jump to the recipe for the full instructions!
- Pop the popcorn: Pop the kernels (preferably in an air-pop popcorn machine) and then divide the popcorn evenly between 2 large baking sheets lined with silicone baking mats or parchment paper. Try to leave behind as many unpopped kernels as possible!
- Boil the caramel: In a medium saucepan, slowly melt together the butter, sugar, light corn syrup, and salt over medium heat. Once it comes to a full boil, continue to boil it for 5 minutes. Stir constantly!
- Add the baking soda: Remove the caramel from the heat and carefully mix in the baking soda. The caramel will expand when you add it in.
- Coat and bake: Use the caramel to coat all of the popcorn on both baking sheets. Mix the caramel and popcorn well for even coating. Bake for 1 hour, stirring every 15 minutes along the way. Cool and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This is a great make-ahead recipe as it keeps at room temperature for up to 1 week when stored properly. I love using it for gifts during the holidays!
To Store: Store in an air-tight container or sealed bag at room temperature. Make sure you don’t pack it too tightly! It will stay crunchy and delicious for up to 1 week.
To Freeze: Store in an air-tight container or sealed bag in the freezer for up to 3 months. Thaw at room temperature for at least 1 hour before opening. If it feels a bit soft, place on a lined baking sheet and crisp it up in the oven at 250°F for about 10-15 minutes. Cool before enjoying!
Why is my caramel corn not crunchy?
Your caramel corn won’t turn out crunchy if the syrup is too thick. (You’ll have a chewy caramel corn instead.) To get a nice crunchy caramel corn, try heating the syrup longer to thin it out.
How do you keep caramel corn from getting soggy?
You can avoid soggy caramel corn by baking it at a low temperature over a long period of time. Make sure to stir the caramel corn to ensure it evenly bakes and is well coated with the syrup.
Why is my caramel corn gritty?
Your caramel corn will turn out gritty when the sugar crystals clump together. This can happen if the sugar doesn’t fully dissolved during cooking or if the mixture is stirred inconsistently, among other reasons. The light corn syrup and baking soda in this recipe both help prevent the sugar from crystallizing.
Why do you add baking soda to caramel?
Adding baking soda to caramel breaks apart the sugar molecules and create a softer caramel syrup texture. The baking soda will create a chemical reaction with the acid in the brown sugar and corn syrup to create bubbles. After the mixture creates tiny carbon dioxide air bubbles, it will cool down and create a softer texture. This is the perfect texture for evenly coating your popcorn.
Recipe Tips
- Stirring this easy homemade caramel corn every 15 minutes while it’s baking is key for getting every piece coated with caramel.
- Skip the bags of microwave popcorn for this recipe. Homemade caramel corn will turn out best if you make the popcorn in an air-pop popcorn machine. Even with this extra step, it’s still one of those easy recipes you’ll come back to again and again!
- If you’re unsure of when to take the caramel mixture off of the heat, you can use a candy thermometer. Remove from heat once the mixture reaches 250°F degrees.
More Favorite Treat Recipes
Best Caramel Corn Recipe
Video
Ingredients
- 4 sticks (452g) butter
- 2 cups (426g) brown sugar
- 1/2 cup (120ml) light corn syrup
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup (213g) unpopped popcorn kernels
Instructions
- Preheat oven to 250°F. Pop the popcorn kernels in an air-pop popcorn machine.
- Divide the popcorn evenly between 2 large baking sheets lined with silicone baking mats or parchment paper. (Note: Try and leave behind as many unpopped kernels as you can!)
- In a medium saucepan, combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly.
- When mixture comes to a full boil, continue to boil for 5 minutes, stirring constantly.
- Remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it.
- Divide the caramel between the 2 large baking sheets and mix well to coat the popped kernels.
- Bake for 1 hour, stirring every 15 minutes. Cool and enjoy!
Absolutely the best Carmel corn recipe ever! Thank you for sharing!
Hi Janine, thank you so much for the review! Glad you enjoyed it!
You don’t have all the amount s for the ingredients you only say how much butter and nothing about the other stuff you add how much of each one that would help tremendously thank you
Hi Lorre, the full ingredient list and instructions can be found in the recipe card at the bottom of the post. You can use the “jump to recipe” at the top to go straight to the recipe card. We hope you enjoy the caramel corn!
Best caramel corn ever!! I make it with half the butter and dark brown sugar. Adding salted nuts of any kind before adding the coating and then baking is absolutely delicious!
We’re so pleased to hear how much you love the recipe, Barb! Thank you for sharing your positive experience with us!
Mmmmm good
We’re so glad you enjoyed the recipe, Heather! Thank you for sharing!
This recipe has become the most requested within my family! I often make ½ a batch. It’s always gone like “Magic” as my brother-in-law says!
I use my silicone corn popper, and it works great.
Thank You!!
Aww, we’re so happy to hear how much your family loves this recipe! Thank you for sharing your kind feedback, Kathleen!
I remembered staying at a friend’s house when I was a little girl in the 80’s, and her mother made homemade caramel popcorn. The best thing ever. I was very sad that my mother didn’t know how to make it. But I also did not know that she could ask for the recipe, in my child mind you either knew how to do something or you didn’t. (LOL)
I have since had kids of my own and they are all grown, but I realized I have failed them because I didn’t search for this recipe while they were young, all though I made popcorn balls for school Halloween parties quite a few times.
This is the first and only recipe I’ve tried and since have made it a few times. But I get into trouble with this recipe because the addiction runs deep.
The only thing I’ve changed is my popcorn source. Since my husband and I regularly go to the movie theater, I bring home extra movie popcorn already buttered. Let me say this is fantastic, even if I don’t make it right away it still turns out perfectly.
Thanks for bringing a childhood memory to the present.
Aww, thank you for sharing such fond memories with us, Glenda! We’re so glad this recipe has become such a favorite of yours!
I make caramel corn and also Chex mix in my 20 quart Roaster Oven-it works great and I can double or even triple batches!
We love that idea, Rene! Thanks for sharing with us!