This is my late grandmother’s recipe for homemade caramel corn. Brimming with buttery flavor, sweet crunch, and from-scratch caramel, each handful (you’ll want to eat it that way!!) is undeniably irresistible. You’ll make the 6-ingredient caramel sauce on the stove, and while a candy thermometer is helpful, you certainly can get by without one. The recipe below is for plain caramel popcorn, but if you want to dress it up, go ahead and add nuts, melted chocolate, and/or a dash of cinnamon.
Every holiday season when I was growing up, my late grandmother made a double batch of this beloved homemade caramel corn. Friends and family would flock to the sweet and salty snack, and it never lasted more than a couple of days. Grandma was happy to repeat the process; serving it brought her so much joy.
I started this website 2 weeks after she passed away back in 2011, and I originally published this recipe a few years later. I also included a variation of it in two of my published cookbooks (Sally’s Baking Addiction and Sally’s Candy Addiction).
Over the years, I’ve scaled down the amount of air-popped popcorn, so every piece is generously coated. Today I’m sharing some new step-by-step photos, and a video tutorial is coming soon!
Here’s Why You’ll Love This Caramel Corn
- Just 7 ingredients
- Salty, buttery, sweet
- Nothing beats the homemade flavor
- The caramel is chewy-crisp, not a break-your-teeth situation 😉
- Enjoy plain or add some flair with nuts, chocolate, or spices
- Make-ahead; the caramel corn keeps for days (if taste testers can resist!)
I cannot make this stuff fast enough. It’s INCREDIBLY irresistible, and a great holiday snack. In fact, it’s been tradition in our family to serve it along with a batch of spicy honey chex mix or seasoned pretzels as we decorate Christmas sugar cookies. Just a suggestion if you’re hosting a cookie decorating day and need some snack ideas!
Grab These 7 Ingredients:
- Popcorn: I find that 10–11 cups of air-popped popcorn is the perfect amount for the quantity of caramel you’ll have.
- Brown Sugar: For that essential brown sugar flavor and softness. Typical homemade caramel is made from regular granulated sugar, and brown sugar is usually saved for homemade butterscotch sauce. For caramel corn, however, you want a softer caramel texture, and brown sugar helps achieve that.
- Light Corn Syrup: This is an imperative ingredient that gives the caramel a softer, chewier consistency. Also, and more importantly, corn syrup helps prevent the cooking caramel from crystallizing into a gritty, grainy texture.
- Butter: A main ingredient in caramel candies and caramel sauces.
- Cream of Tartar: Cream of tartar, an acid, will help prevent crystallization as the caramel cooks. If you don’t have any, you can leave it out. Corn syrup does the same job. I still like to include it, so the caramel says nice and smooth.
- Salt: To balance the sweet.
- Baking Soda: Arguably the most important ingredient! The purpose of baking soda in the caramel is to react with the acidic ingredients (brown sugar, cream of tartar, and corn syrup), which creates tiny carbon dioxide air bubbles. You’ll notice the caramel froths up when you add it. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won’t be biting into hard-as-cement caramel. Rather, the caramel is melt-in-your-mouth chewy and only slightly crunchy.
Do not accidentally use baking powder. I repeat: do not use baking powder.
Use Air-Popped Popcorn
For best results, I recommend air-popped popcorn. I use this popcorn maker to pop the corn kernels. Obviously not everyone has a popcorn maker, but it’s a fun kitchen tool to have if you enjoy popcorn on the regular. If using microwave popcorn, look for a variety that’s pretty plain, without butter, and not overloaded with salt. If you don’t want to use store-bought microwave popcorn, try this handy trick:
- Easy Air-Popping Method: Add 3 Tablespoons of popcorn kernels to a standard lunch brown paper bag. Seal the bag tightly by folding over the top 2 times. Microwave the kernels for approximately 1 minute 45 seconds on high, or up to 2 minutes depending on your microwave. This DIY air-popped popcorn method makes 5 cups of popcorn. You’ll have to do it twice to get 10 cups, which is what our caramel corn recipe calls for.
Once you have your popcorn ready, start the caramel sauce.
Caramel Coating for Caramel Corn
The caramel is a little different from my salted caramel sauce recipe, which is more like drizzle or garnish. Today’s caramel, however, is a caramel sauce that has some elasticity (thanks to the corn syrup), and holding power. Meaning it can cling nicely to the popcorn, and not melt off.
Combine the brown sugar, corn syrup, butter, salt, and cream of tartar together in a medium heavy-bottomed pot. Cook and stir over medium heat. Once the butter has melted and the mixture is bubbling around the edges, let it boil for around 4 minutes. If you have a candy thermometer (I use and love this one), use it here. Cook the mixture until it reaches 234–235°F (112–113°C).
As soon as the caramel comes off the heat, stir in the baking soda. The mixture will bubble up, almost double in volume, and appear frothy on the surface as you stir; this is normal and expected:
Pour over the popcorn, gently stir to combine, and then spread out onto a lined baking sheet:
Bake at 200°F (93°C) for 1 hour, stirring every 20 minutes. Baking the caramel corn is imperative and helps the caramel set evenly over the popcorn.
This recipe will not work without corn syrup; it’s a crucial ingredient that helps to prevent crystallization in the cooking caramel, and keeps the caramel soft and chewy. As an alternative, try my peanut butter caramel corn recipe instead.
If using microwave popcorn, look for a variety that’s pretty plain, without butter, and not overloaded with salt. Buttered popcorn makes greasy caramel corn, and the caramel may not set.
Yes. Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy.
Caramel corn will taste soft and chewy right out of the oven. Give it some time to cool. If it’s still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough. If you don’t have a candy thermometer, you’ll want to keep an eye on the clock—once it’s bubbling, let it boil for 4 full minutes.
A candy thermometer isn’t necessary for this recipe, but it’s certainly helpful, as it gives the most accurate results. A candy thermometer shouldn’t scare you away from a recipe; in fact, it’s your biggest helper when it comes to candy recipes because it ensures precise results. If you have one, I recommend using it.
Yes, absolutely. You can add 1–2 cups of your favorite salted or unsalted nuts such as peanuts or cashews to the popcorn before you stir in the caramel sauce. To add chocolate, I recommend drizzling melted chocolate or white chocolate on the cooled caramel corn. You do not want to bake the caramel corn with the chocolate on top.
Bring to bake sales, tote along on road trips, or serve as a simple finger food at holiday parties—everyone loves this stuff. It’s also a wonderful option if you’re ever in need of gluten free dessert recipes.
More Party Snacks
Homemade Caramel Corn
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 20 minutes
- Yield: 10-11 cups
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
Brimming with buttery flavor, sweet crunch, and from-scratch caramel, each bite of this homemade caramel corn is undeniably irresistible. You’ll make the 6-ingredient caramel sauce on the stove, and while a candy thermometer is helpful, you certainly can get by without one. The recipe below is for plain caramel popcorn, but see Notes for other variations. This is a great make-ahead recipe for a party, bake sale, or gathering, and can easily be doubled.
Ingredients
- 10–11 cups (about 70–75g) air-popped popcorn*
- 1 cup (200g) packed light brown sugar
- 1/4 cup (80g) light corn syrup*
- 1/2 cup (113g) unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar*
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 200°F (93°C). Line 1 or 2 12×17-inch baking sheets with silicone baking mats or parchment paper.
- Pour the popcorn into the largest bowl you have, or spread it onto the prepared baking sheets. (Either way is fine.)
- Combine the sugar, corn syrup, butter, salt, and cream of tartar in a medium saucepan over medium heat. Stir constantly as the butter melts and mixture comes to a simmer. Once simmering around the edges, allow to bubble, without stirring, for 4 minutes. (If you have a candy thermometer, the caramel should reach 234–235°F (112–113°C).)
- Remove caramel from heat and immediately stir in the baking soda. The mixture will bubble up, almost double in volume, and appear frothy on the surface as you stir; this is normal and expected. Be careful, it’s very hot.
- Pour the caramel over the popcorn and, with a large spoon or spatula, stir gently until all of the popcorn has been coated. Go slowly here and have patience; it requires quite a few turns of the spatula/spoon as the caramel begins to harden. If it’s not already, spread the popcorn evenly onto prepared baking sheet(s).
- Bake for 1 hour, gently stirring every 20 minutes.
- Allow to cool on the pan for at least 30 minutes. The caramel hardens as it cools. Once cool enough to handle, you can break apart any large clusters.
- Cover the popcorn tightly once cooled. This caramel corn stays fresh for up to 2 weeks in an airtight container, so it’s a great recipe to make ahead of time.
Notes
- Special Tools (affiliate links): Popcorn Maker | Baking Sheet | Silicone Baking Mat or Parchment Paper | Medium Saucepan | Candy Thermometer
- Popcorn: You need about 1/3 cup of kernels to yield 10–11 cups of popcorn. If you do not have a popcorn maker at home, you can simply add 3 Tablespoons of popcorn kernels to a brown paper bag. Seal the bag tightly by folding over the top. Microwave the popcorn for approximately 1 minute, 45 seconds on high power, or up to 2 minutes, depending on your microwave. This method will make 5 cups, so you’ll have to do it twice. Alternatively, you can use store-bought natural-style microwave popcorn that has no butter added to it. If you use buttered popcorn, the caramel may not set and the caramel corn will be greasy.
- Corn Syrup: Use light corn syrup, not dark corn syrup. This recipe will not work without this ingredient; it’s crucial to help prevent crystallization in the cooking caramel, and keeps the caramel soft, stretchy, and chewy. As an alternative without corn syrup, try my peanut butter caramel corn recipe instead.
- Cream of Tartar: Cream of tartar helps to prevent crystallization in the cooking caramel. If you’re all out, you can make the caramel corn without it. Just know that its acidity helps to prevent crystals from forming in your caramel. Corn syrup does the same job, too.
- Add Nuts, Chocolate, or Spices: You can add 1–2 cups of your favorite salted or unsalted nuts such as peanuts or cashews to the popcorn before you stir in the caramel sauce in step 5. To add chocolate, I recommend drizzling melted chocolate or white chocolate on the cooled caramel corn. You do not want to bake the caramel corn with the chocolate on top. You can also add 1/2 teaspoon of ground cinnamon, and/or 1/4 teaspoon of ground nutmeg to the caramel after you take it off heat, when you stir in the baking soda.
- How to double: Double all of the ingredients. In step 3, let the caramel bubble for 7 minutes, or use a candy thermometer. The candy thermometer temperature remains the same. The bake time also remains the same. Do not over-crowd the baking sheets; you’ll likely need 3.
Originally published in 2014, and also published in Sally’s Baking Addiction.
Absolutely delicious caramel corn, Sally! The caramel reached 234–235°F after only about 2 1/2 minutes (on a gas stove), so I’m glad I checked that a bit early. Definitely making a double batch next time!
I don’t usually leave reviews but this recipe is too amazing not to! I have made 4 batches already and I am about to make my 5th and 6th. It is SO AMAZING. Recipes from grandparents are always the best and this one is no exception! Thank you so much for sharing such a special family recipe that is going to become one of my family’s recipes as well <3
Yep, this is a keeper. I am going to give some to our neighbor along with some Christmas Cookies, thanks so much. Merry Christmas
I love all your recipes ! You make them easy to follow
I used Jiffy Pop and it worked perfectly. A wonderful recipe!
I made this today (Dec 2023) for the first time, and it was perfect – truly! I saw many recipes that focussed on brown sugar/butter only and really appreciate that this is a more carefully calibrated racipe, but still super easy (and sooo delicious). I baked the caramel popcorn into holiday cookies with belgian chocolate chips & pretzel bits.. mmnn .
I do have a question for Sally! If I use this recipe to make popcorn balls (versus just loose popcorn), will this stil work after baking? Or is it better to shape the popcorn right after mixing with the topping, then bake as popcorn balls? thanks!
Hi TG! So glad you enjoyed this. This recipe isn’t ideal for popcorn balls; I fear it they’ll be too hard after baking to set the shape, but you can certainly try it. If you try it, I would form/shape right after mixing and before baking.
The best and easiest caramel corn recipe ever! The caramel came together beautifully. I used Lyle’s Golden Syrup instead of corn syrup and it worked great. I’ve created a monster now as my husband wants a steady supply of this popcorn! He liked it better than his Garrett caramel corn!
how do you suggest I store this for a few days?
thank you
Hi Deborah, any air-tight container works great. The popcorn stays fresh for up to 2 weeks at room temperature.
Can I pop my popcorn on the stovetop with a touch of oil?
Hi Ashley, that should work just fine!
Can’t wait to try these!! Can I use glucose instead of corn syrup since it is hard to find in my country?
Hi Mariana, I *think* that may work out properly. I have not tested it to be certain though.
Looks so delicious. Can’t wait to try it! Yum!!
Is it okay to use dairy free butter?
Hi Ann, I would be nervous to make that swap, as it has different cooking properties than regular butter. I’m unsure how the caramel will cook, set, and coat the popcorn. Let me know if you try it.
Hi Ann, I make a very similar recipe to this one and use dairy-free butter with it sometimes if I’m making it for a crowd so more people can partake. The caramel takes on a wee bit of a more toasty, nutty flavor using the Earth Balance sticks, and it stays just the slightest bit chewier than it does when made with butter. All in all, it really isn’t a bad swap. It’s possible I may be the only person who can tell the difference in flavor since I have been eating and making it for so many years!
I would need to buy a popcorn popper. Any recommendations?
Hi Peg! We link to our favorite in the “Special Tools” section in the recipe Notes. Or, see our recipe Note right below that on how to make air-popped popcorn without a popcorn maker.
I loved the recipe! Made it with regular popcorn in a paper bag with a little oil on high for 1 minute (approx). Pull out before done. Burns easily. Had to make 3 batches to get 10+ cups. Sending to family for Christmas!
Good easy recipe! I toss in some chopped up cooked crispy bacon pieces before spreading it out…adds nice salty bacony (?)goodness to the mix!
I’ve been using this recipe for years and everyone raves about it! It’s definitely the best caramel popcorn ever!!!
I want to try this and was wondering if anyone has ever used a prepopped store bought popcorn? I was thinking the popcornopolis nearly naked because it doesn’t have tons of butter. But I would hate for it to mush out. I don’t have an air popper to use or regular popcorn kernels.
Hi Samantha! We recommend looking for a natural-style microwave popcorn that has no butter added to it. We haven’t tested this recipe with pre-popped popcorn. Let us know what you try!
I’ve used this recipe a few time now and I use butter microwaved popcorn and it turns out amazing every time! Delicious!
I use salted pre-popped popcorn. I typically use Skinny Pop or Popcorn Indiana.
Nice! One little thing though, as a lil correction, not everyone knows that cream of tartar is the acid that foams with baking soda (C of T plus BS make baking powder). You can prove it with a tiny taste of C of T – it’ll taste sour, a bit acidic. The sugars are not the acid part. The foaming in the sugar melt are just due to the boiling water making bubbles. The tiny bubbles that soften the crunchy caramel are from the “leavening” of the baking soda plus tartaric acid. If you leave out the C of T, the caramel won’t spread well and will be waaay too dense and crunchy, perhaps like some of the commenters found. But hey, if you don’t have C of T, you can use baking powder instead.
Thank you for your explanation. I’ve been baking for years but didn’t know the science behind it. Thanks for taking the time to share!
The best caramel corn ever! I find it easier to mix the caramel into the popcorn using a large mixing bowl, then spread out onto a baking sheet. Not all the popcorn is coated, but just double the caramel recipe if you like more caramel! Perfect for us!! Thank you
I oiled the bowl I mixed the popcorn in – the caramel stuck mostly to the popcorn and not the bowl, which was my goal! I then spread it onto parchment-lined pans to bake.
I would ad to the recipe as a tip that the purpose for putting it in the oven is to enable all the popcorn to get coated. The crispness of the coating is determined by the temperature it reaches when on the stovetop. The higher u take it the more hard candy-like the coating will be when it cools. Here’s a link to a guide for temperatures
https://www.exploratorium.edu/cooking/candy/sugar-stages.html
I love this recipe
Sally never does me wrong; I don’t even bother going to any other sites for recipes anymore.
I wanted to do something fun for “Galantines” movie night with my friends. This caramel corn turned out perfectly, was super easy and I didn’t need my candy thermometer. Follow the instructions, and you won’t be disappointed!
Can you use salted butter
Yes! Reduce added salt to 1/4 tsp.
My popcorn also took an hour and 20 to thoroughly crisp.
I have a tip too. I double up a Trader Joe’s bag and I collect my corn from my machine as it’s popping. I fold the bag over to keep it warm while I make the caramel. I then pour the caramel
Right into the bag while stirring with an oven mitt (on my stirring hand). Shaking right in the bag is also a good way to mix. It’s super east clean up too!
Hello Carmel had great flavor…however I agree with the other two reviews… mine turned out like a blob
What actual temperature is the carmel mixture suppose to reach before poring over corn?
Hi RaeAnn, I’m just seeing your question now. The caramel should be soft-ball stage, about 234°F-235°F (112-113°C).
Hello! Do you know if using dark corn syrup instead of light would alter the finished product much?
Hi Carol, That should be fine. You will notice a flavor difference (it will taste more like molasses) and obviously be darker in color. Enjoy!
I always have used dark syrup turns out great
Such a great recipe. Every recipe I’ve tried on this site are all easily 5 stars. I’d give more if I could. Always look forward to trying something new on here.
The same thing happened to me. I have made other recipes of this and did not have this happen. There is no way the popcorn even came close to spreading over all of it. So disappointed.
I totally agree, the caramel was too thick to coat the popcorn. A candy thermometer should be used to monitor the temperature of the caramel. There was no mention of what the correct temp should be.
I had absolutely no problem with it covering all the popcorn, and I used well over 11 cups.
Excited to make this as gifts for friends at work. Add a little Mapeline for maple flavored popcorn. It’s delicious!
I’ve been making this caramel corn for years, passing it off as my own grandmother’s recipe. The care required to pull it off makes me feel like an alchemist every time. I just made the caramel to see if it can be poured and shattered to sprinkle on some chocolate mousse also just made.