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🍿 Sweet, crunchy Caramel Corn baked to golden perfection! Perfect for movie nights, holiday gifts, or anytime snacking fun! 🎁✨
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If you love a sweet, crunchy snack, this caramel corn recipe is the one to keep on hand. This caramel corn popcorn is buttery, crisp, and perfect for parties, gifts, or movie nights. Learning how to make caramel corn at home is simple and way better than anything from the store.
The sweet aroma while it bakes is enough to make everyone wander into the kitchen for a taste. This is the kind of treat that disappears quickly, so you may want to make a double batch. Plus, it’s just as fun to package up for friends as it is to snack on straight from the pan.
There are so many caramel corn recipes out there, but this one is tried and true. Whether you’re making it for the holidays or just because, it is a snack everyone will love.
You can make it in the afternoon and have it ready to enjoy that same evening. The crunch is so satisfying, and the sweet glaze makes it impossible to stop at just one handful, making every bite feel like a little celebration.
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⭐ Why You’ll Love This Recipe
- Easy and beginner-friendly
- Sweet, buttery, and perfectly crunchy
- Makes a big batch for sharing or gifting
- Simple pantry ingredients
- Adaptable with fun add-ins or flavor twists
- It’s a simple project that feels special every time you make it.
🛒 Ingredients & Substitutions
- plain popped popcorn – use air-popped or stovetop popcorn, avoid pre-buttered microwave popcorn
- light brown sugar – substitute with dark brown sugar for a richer flavor
- light corn syrup – substitute with dark corn syrup or golden syrup for a deeper flavor. Honey or maple syrup can also be used, though the texture may be slightly different.
- margarine – substitute with unsalted butter
- salt – substitute with fine sea salt
- vanilla extract
- baking soda
✨ Variations
- Nutty caramel corn – add roasted peanuts, almonds, or cashews before baking
- Spiced caramel corn – add a pinch of cinnamon, pumpkin spice, or cayenne to the caramel mixture
- Chocolate drizzle – after cooling, drizzle melted chocolate over the popcorn and let it set
- Holiday mix – stir in red and green candies or pastel candies for themed celebrations
🔥 Tips
- Work quickly when pouring caramel over popcorn to ensure even coating
- Stir every 15 minutes during baking for the best texture
- Use a large heatproof spatula to prevent sticking
- Let the caramel corn cool completely before storing to keep it crunchy
❓ FAQs
Yes, skip baking for a softer texture, but it will not be as crunchy.
Kettle corn is popped with sugar in the pot, while caramel corn is coated in cooked caramel.
Absolutely, just bake on more trays to avoid overcrowding.
Store it in an airtight container at room temperature once fully cooled.
Yes, but choose plain or lightly salted varieties without butter to avoid an overly greasy coating.
Yes, add gel food coloring after removing the caramel from the heat, before pouring over the popcorn.
Bake it a little longer at 250°F, stirring every 10 minutes until it dries out.
Use clear cellophane bags or tins, and be sure the popcorn is completely cooled before sealing.
🍽️ Other Recipes You May Enjoy
Caramel Corn
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Equipment
- large saucepan
- 1 baking sheets (large)
- cooking spray
Ingredients
- 4 quarts plain popped popcorn
- 1 cup light brown sugar, packed
- ¼ cup light corn syrup
- ½ cup butter, or margarine
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat oven to 250°F. Spray two large baking sheets with cooking spray and divide popcorn evenly between them.
- In a large saucepan, combine brown sugar, corn syrup, margarine, and salt over medium heat. Stir constantly until butter and sugar melt and mixture begins to boil, about 5 minutes.
- Boil for 5 minutes, stirring constantly. Remove from heat and quickly stir in vanilla and baking soda.
- Immediately pour half the caramel over the popcorn on each baking sheet. Stir quickly to coat as much as possible (it’s fine if not fully coated yet).
- Bake for 1 hour, stirring every 15 minutes to evenly coat.
- While baking, prepare two more baking sheets with parchment paper.
- Transfer baked caramel corn to the parchment-lined sheets to cool. Break up clumps before serving.
Notes
🥡 STORAGE
- Store in an airtight container at room temperature for up to 2 weeks.
♨️ REHEATING
- No reheating needed, but if you prefer it warm, bake at 250°F for 5-10 minutes.
❄️ FREEZING
- Freeze in airtight containers or freezer bags for up to 6 months. Thaw at room temperature before serving.
💡 TIPS FOR BEST RESULTS
- Work quickly when coating the popcorn to prevent the caramel from hardening too soon.
- Stirring during baking helps the caramel coat evenly.
- Use a heatproof spatula for stirring to avoid sticking.
🍳 ALTERNATE COOKING METHODS
- Stovetop: After coating, let caramel corn cool on parchment instead of baking for a softer texture (less crunchy).
♻️ LEFTOVERS
- Enjoy as a snack, crumble over ice cream, or package in bags for gifts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
