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Homemade Caramel Corn Popcorn Snack

A sweet and salty treat that evokes nostalgia with its buttery caramel flavor and crisp texture, perfect for movie nights and sharing.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Popcorn Base
  • 12 cups freshly popped popcorn (from about 1/2 cup kernels, air-popped or stovetop popped, unpopped kernels removed) Use a very large bowl for mixing.
Caramel Sauce
  • 1 cup packed light brown sugar Can use dark brown sugar for a deeper flavor.
  • 1/2 cup unsalted butter Switch to salted butter if desired.
  • 1/4 cup light corn syrup Honey can be used as a substitute.
  • 1/2 teaspoon fine sea salt Adjust based on butter type used.
  • 1/2 teaspoon baking soda Add quickly while the caramel is hot.
  • 1 teaspoon pure vanilla extract
Optional Add-Ins
  • 1 cup roasted salted peanuts or pecan halves Can be omitted for nut-free option.
  • to taste flaky sea salt, for sprinkling Use for a final seasoning touch.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line two large rimmed baking sheets with parchment paper.
  2. In a very large heatproof bowl, place the popped popcorn. If using, add the peanuts or pecans and check for any unpopped kernels.
Making the Caramel
  1. In a medium heavy-bottomed saucepan, combine the brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring occasionally until the butter melts and the mixture comes to a boil.
  2. Once boiling, stop stirring and let it boil undisturbed for 4 to 5 minutes until it turns deep amber and reaches 250°F on a candy thermometer.
Finishing Touches
  1. Remove from heat and whisk in baking soda and vanilla. Expect the mixture to foam.
  2. Quickly pour the caramel over the popcorn and use large spoons or spatulas to mix until evenly coated.
  3. Spread the coated popcorn on prepared baking sheets in an even layer.
  4. Bake for 45 to 60 minutes, stirring every 15 minutes to ensure even baking.
  5. Remove from the oven and sprinkle with flaky sea salt as it cools. Allow to cool completely on the pans.

Notes

Properly cool popcorn before adding caramel for best results. Store in an airtight container for up to 2 weeks.