Homemade Caramel Corn

Homemade Caramel Corn is one of those treats that takes me right back to childhood fairs and special family movie nights. I’ve been perfecting this recipe for years, and trust me, once you make this buttery, crunchy goodness from scratch, you’ll never go back to store-bought versions.

The beautiful aroma of caramel bubbling on the stove is almost as delightful as the first crispy, sweet bite. This Homemade Caramel Corn is surprisingly simple to make but absolutely impressive to serve!

Everything You’ll Love About Homemade Caramel Corn

There’s so much to adore about this Homemade Caramel Corn recipe! First, it creates perfectly crunchy popcorn with that rich, buttery caramel coating that sticks to every kernel. Unlike store-bought versions, this has no artificial ingredients or preservatives. The caramel sets to a perfect crunch rather than sticking to your teeth.

I love that it stays fresh for weeks in an airtight container, making it perfect for gifting or keeping on hand for unexpected guests. Plus, it’s customizable with all sorts of fun mix-ins that I’ll share below!

Ingredients For Caramel Corn

For the popcorn:

• 3 tablespoons oil
• ½ cup popcorn kernels (yields about 13 cups popped)

For the caramel sauce:

• ¼ cup butter (½ stick, 2oz, 57g)
• 1 ¼ cups packed light brown sugar (9.4oz, 266g)
• ¼ cup light corn syrup (2.75oz, 78g)
• 2 teaspoons vanilla
• ½ teaspoon salt
• ¼ teaspoon baking soda

For baking:

• Large baking pan

How To Make The Best Caramel Corn Recipe

1. Preheat your oven to 250°F.
2. Heat oil in a large pot over medium heat. Test the temperature by adding 3-4 kernels – when they pop, your oil is ready.
3. Remove those test kernels and add the remaining ½ cup of popcorn kernels, spreading them evenly in the pan.
4. Cover with a lid but leave a small gap for steam to escape. Once popping becomes vigorous, gently shake the pot once.
5. Remove from heat when popping slows (you should be able to count to 3 between pops).
6. Transfer the Homemade Caramel Corn base to your baking pan, picking out any unpopped kernels.
7. Place the pan in the oven to keep warm while you make the caramel.

How to make the caramel sauce

1. In a saucepan, combine butter, corn syrup, and brown sugar. Heat over low until the butter completely melts.
2. Increase heat to medium and let the mixture simmer for 3-4 minutes until it reaches 255°F.
3. Turn off the heat and stir in the salt and vanilla.
4. Add the baking soda and mix well – this creates tiny air bubbles that make your caramel coating light and crispy!
5. Immediately pour the caramel over the warm popcorn and gently stir to coat as many kernels as possible.
6. Bake for 45 minutes total, stirring every 15 minutes to ensure even coating.
7. Break apart large clusters if desired, or leave them for that classic caramel corn look.

Recipe Variations

I love experimenting with my Homemade Caramel Corn! Here are some fun variations:

• Add 1 cup of nuts (peanuts, pecans, or almonds) before baking
• Drizzle with melted chocolate after baking and cooling
• Add ½ teaspoon of cinnamon to the caramel for a warm spice flavor
• Mix in some pretzels with the popcorn for a sweet and salty combination
• For a holiday version, add some festive sprinkles while the caramel is still warm

Can I Use Microwave Popcorn?

Yes, you can use microwave popcorn in a pinch, but I recommend choosing a plain or lightly salted variety. The buttery flavored kinds can make your Homemade Caramel Corn taste a bit artificial. The best results come from freshly popped kernels as described in the recipe, but if microwave popcorn is what you have on hand, just pop about 2 bags to get the equivalent amount needed.

How to keep it fresh?

To keep your Homemade Caramel Corn perfectly crisp and delicious, make sure it’s completely cooled before storing. Place it in an airtight container or resealable bags, and it will stay fresh for 2-3 weeks at room temperature. For gift-giving, I sometimes portion it into clear cellophane bags tied with pretty ribbons. Just be sure to keep it away from humidity, which can make it sticky!

Serving Suggestions

I love serving my Homemade Caramel Corn in creative ways:

• Fill a large bowl for movie nights
• Package in small paper bags for children’s parties
• Create a popcorn bar with this caramel corn and other flavors
• Use as an ice cream topping for extra crunch
• Fill decorative jars for hostess gifts
• Make popcorn balls by shaping while still warm and slightly sticky

Tips for Success

• Use fresh popcorn kernels for best results
• A candy thermometer helps achieve the perfect caramel consistency
• Don’t skip the baking step – it creates that perfect crunch!
• Stir gently when coating with caramel to avoid breaking the popcorn
• Line your baking pan with parchment paper for easier cleanup
• Let the Homemade Caramel Corn cool completely before breaking apart or storing
• Work quickly when adding the caramel as it hardens as it cools

Frequently Asked Questions

Why add baking soda to the caramel?
The baking soda creates tiny air bubbles that make the caramel lighter and easier to coat the popcorn, plus it helps prevent the caramel from becoming too hard.

My caramel corn isn’t crunchy. What went wrong?
You may not have cooked the caramel to a high enough temperature or skipped the baking step, which is crucial for achieving that perfect crunch.

Can I make this recipe without corn syrup?
Yes, you can substitute honey or maple syrup, though the texture may be slightly different.

How do I know when the caramel is ready without a thermometer?
Drop a small amount of caramel into cold water. It should form a firm ball that holds its shape but remains pliable.

Is this recipe gluten-free?
Yes, as long as all your ingredients are certified gluten-free, this Homemade Caramel Corn recipe contains no gluten!

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