Homemade Caramel Corn Recipe Quick + Easy!
Homemade Caramel Corn Recipe Quick + Easy!
Make a batch of this sweet buttered caramel popcorn to share with friends. It only requires 5 ingredients-no corn syrup required!
This is one of our favorite food recipes to make around the holidays, but it’s great all year round. It is a bit crispier than our caramel marshmallow popcorn, but it is undeniable that the creamy caramel coating is very delicious!
Homemade Caramel Corn
You can find packaged caramel popcorn in many retail stores, but the real deal is homemade popcorn made in your own kitchen. It tastes 100 times better and fresher-and it’s the perfect treat!
Using our simple instructions and recipes, it is very simple to make. Believe me!
I like to make caramel popcorn and package it for friends, family or neighbors! When it is wrapped in a small bag or container, it becomes such a lovely gift. This is the perfect delicious snack to add luster to someone’s day.
Prepare popcorn
You need about 8-9 cups of popcorn. Put it in a popcorn machine, stove, or microwave. Make sure to get rid of all unpopped kernels. You don’t want to bite one of them-ouch!
tip: A good technique is to pour popcorn on a cooling rack. Unpopped grains will fall from the cracks and popcorn will stay on them.
After removing all the kernels, put all the popcorn in a large bowl to prepare the caramel. Spread wax paper on the baking sheet, set it aside, and start making caramel sauce!
How to make caramel popcorn
caramel. In a medium saucepan, melt the butter over medium heat. Then add the brown sugar and mix everything together. Continue to stir while the mixture is boiling.
Boil the mixture for 5 minutes without stirring. At the end of the 5 minutes, add vanilla and baking soda. Mix to combine everything.
toss. Remove the caramel from the fire. Pour the caramel sauce on the prepared popcorn in a large bowl. Stir them together gently and spread evenly on the popcorn.
Cool. Pour the popcorn on the cookie sheet lined with wax paper. Spread it out and let the popcorn cool completely.
Separate and Store it in a sealed plastic bag or container. Keep it at room temperature to keep it fresh and crunchy for up to 5 days.
Caramel Corn Varieties + Tips
Chewy or crispy? This caramelized corn should be a bit crispier, but if you want your caramel popcorn to be more chewy, you will have less time to cook the caramel sauce.
Plug-in: When you mix popcorn and caramel sauce, you can always add chopped nuts (any kind). Topping the caramel popcorn with chocolate or white chocolate while cooling it on the cookie sheet is another great idea!
Non-stick tableware: I recommend using a non-stick pan, if you have one, you can also use a silicone spatula! After making the caramel sauce, the non-stick pan will be easier to clean, and the silicone spatula is naturally resistant to high temperatures.
More popcorn recipes:
Course desserts, snacks
American cuisine
Preparation time 10 minutes
Cooking time 5 minutes
15 minutes total time
5 servings
Calories 499 kcal
Author Little Luna
- 2 (3.29 ounces) bags of regular popcorn
- 3/4 c butter
- 1/3 cup white karo syrup
- 1 1/2 cups light brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
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Make popcorn and put it in a large bowl. Be sure to remove all unpopped kernels.
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Use a medium microwave safe bowl to add butter, brown sugar, syrup, and salt. Heat in the microwave for 2 minutes.
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Add baking soda to the melted ingredients. The mixture will foam. Stir well.
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Pour on the popcorn, stir well, and coat all the pieces.
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Put the coated popcorn in the microwave for 1 minute, then stir. Put it back in the microwave and heat it for another minute. If you want crisper popcorn, reheat it for another minute.
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Let the popcorn cool and enjoy!
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Note: If you use salted popcorn, just reduce or omit the added salt.
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