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!
Fantastic!!!
I made 4 batches and gifted to friends and family. It got rave reviews from all!
It’s my new holiday tradition.
Yay! This makes us so happy, Bev! Thank you for taking the time to share your positive experience with us. Happy baking!
This was pretty close to my mom’s recipe (she only used 1 cup of butter). I had been having trouble with hers because the caramel was going grainy on me. I used 1 1/2 cups butter ( a compromise) and followed the rest of this recipe, but I also added about a 1/2 teaspoon of lemon juice to it, and the caramel came out buttery smooth. Soooo good. We call it “crack” in our house. I have been known to eat the whole batch on my own in a couple days!
Wow, thank you for such kind feedback! We’re so happy to hear how much you all loved the recipe! Happy baking!
Made this recipe exactly as written with one addition – 2 teaspoons of Vanilla
Turned out amazing – will use this recipe from now on
Yay! We’re so glad you loved the caramel corn, Karla! Thank you for taking the time to share your positive feedback with us!
Delicious! Can peanuts and or cashews be added? If so, roasted or regular nuts. When would they be added?
Hi Mady, that sounds like a fun addition! Roasted nuts will offer more flavor. We’d recommend adding them after you coat the popcorn in caramel, just before baking. Keep in mind salted versus unsalted nuts too, since using salted will increase that flavor in the caramel corn. It’s up to preference on which you use though! We’d love to hear how it goes!
Thank you so much for sharing your delicious I say delicious recipe
We’re so glad you enjoyed the caramel corn recipe, Mimi! Thanks for taking the time to share your feedback!
Can the corn syrup be substituted?
Hi Carrie, we don’t recommend substitutions for the corn syrup in this recipe – it’s key to the caramel corn. Thank you for your question!
I love this recipe, but had only made it at lower elevations-1000 ft or lower. Now I am at 5000 ft and am having trouble getting the coating to really crisp up. Should I boil or bake longer? Any suggestions?
Hi Barb, yes caramel and other candy recipes can be tricky at high elevations. It sounds like it’s not crisping up because the moisture isn’t evaporating enough. We’d recommend first trying boiling the caramel a little longer/hotter. If that doesn’t help, then you could try extending the baking time. If neither work, the butter may need to be reduced a bit to change the fat content. We hope these ideas help!
how long will it keep bagged
It should stay crisp bagged at room temperature for about a week!
Erin,
What could be used instead of butter is make it dairy, or more specifically, casein free? What do you think would taste good – ghee, coconut oil, a combination of ghee and coconut oil ?
Gabby
Coconut milk would be a good substitute but I’m not sure if the cooking process would be the same.
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
I’m so glad you enjoyed it! It never lasts long at my house either 🙂
Meaningful Eats is one of my favorite for GF recipes! I’ve never made caramel corn before, but it was pretty easy and the flavor was awesome! Three kids ate it up!!!
My grand kids love to make this with me. It disappears quickly. Everyone loves it!
I’m so happy you like it! Thanks for the comment 🙂
By far the best caramel corn recipe! It’s so easy and online that it uses simple ingredients.
This recipe is very similar to the recipe I’ve used for many years. I actually add a tsp of vanilla extract when I add the baking soda. Adds a nice flavor! It’s always a special treat and it is definitely very easy to do!
So good!! We’ve made this a few times now. Thanks for sharing.
This was super easy to make and very good. I cut the recipe in half as there are only 2 of us. It filled a gallon size plastic bag when done. I used popcorn made from a real movie theater like popcorn maker made with a popcorn kit that has the butter and popcorn. I used my metal large turkey roaster. I poured the Carmel over the popcorn in there and baked it in there. It is a light buttery Carmel, not too much, not sticky, not soaking the popcorn not brown molasses like. I will make this often.
Seriously have to be careful because this popcorn is addicting. It is so soft caramely, I could eat the whole batch.