Homemade Caramel Corn: A Delightful Treat for Any Occasion

Do you say “care-uh-mel” or “car-mull”? I find myself often saying “car-mull” when speaking, even if I sometimes lean toward the more refined pronunciation while reading silently.

This website dedicates itself to various caramel recipes, including salted caramel sauce, salted caramel brownies, and pecan caramel clusters. It’s safe to say I spend a lot of time contemplating caramel compared to most.

Let’s not overlook the quintessential movie-night snack: caramel corn!

Classic Homemade Caramel Corn

I’m a big fan of caramel corn and genuinely appreciate all varieties. Whether it’s a box of Cracker Jack or a bag of Garrett Popcorn from Chicago, I enjoy them all, including the festive tins at Christmastime.

However, there’s something uniquely special about homemade caramel corn. While it indeed requires some time to prepare, the large yield means there’s plenty to go around.

This recipe is straightforward and results in a caramel corn that perfectly balances sweetness, saltiness, and buttery flavor, along with the ideal crunch provided by the caramel coating.

Why Do You Bake Caramel Corn?

This homemade caramel corn recipe involves two stages: first coating the popcorn with homemade caramel sauce, then baking it slowly in the oven.

Baking is crucial as it sets the caramel sauce, yielding a crunchy, less sticky outcome. While it adds an extra 45 minutes to the process, I assure you it’s worth it.

How to Make this Homemade Caramel Corn

If you’re new to making caramel corn at home, don’t worry. Creating your own caramel sauce may sound intimidating, but it’s easier than you think!

Ingredients You’ll Need

• 2 bags microwave popcorn, popped
• 2 teaspoons pure vanilla extract
• ½ teaspoon baking soda
• 2 cups lightly packed light brown sugar
• 1 cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon fine sea salt

I prefer using regular butter microwave popcorn for this recipe. If you choose to make stovetop or air-popped popcorn, you will need approximately ⅔ cup of kernels.

Although it might appear unusual, include baking soda in your caramel sauce. It’s essential for achieving that desirable crispy texture in the final caramel corn, rather than an overly chewy bite.

If you’ve run out of brown sugar, you can easily make a quick substitute. Also, if your brown sugar has hardened, don’t fret! There are several effective methods to soften it.

Making This Recipe

Before you start with the caramel sauce, line two large rimmed baking sheets with parchment paper.

Lightly spray a large bowl with nonstick spray and add the popped popcorn.

Now is the time to remove any un-popped kernels; it’s much easier now than later when the caramel is added. After all, you wouldn’t want to risk a toothache while enjoying the finished snack!

If you don’t possess a sufficiently large bowl, you can utilize a paper grocery bag that’s been lightly sprayed with nonstick spray.

Finally, measure out the vanilla and baking soda, setting them aside for quick access once the caramel is nearly finished cooking.

Add the brown sugar, butter, corn syrup, and salt into a large saucepan. Bring the mixture to a boil over medium-high heat, continuously stirring.

Once it reaches a steady boil, set a timer for 5 minutes while you continue stirring.

When the timer signals, remove the pan from the heat. Immediately add in the vanilla and baking soda, stirring vigorously. Expect some bubbling, so stand back a bit!

Pour the hot caramel over the popcorn, stirring carefully to ensure every piece is coated. Divide the popcorn between the prepared baking sheets, spreading it into even layers. Some clumping is acceptable.

Bake in a preheated oven at 200°F for 45 minutes, stirring every 15 minutes.

Cool the caramel corn on the baking sheets, breaking apart any large clumps as it cools. Store it in an airtight container at room temperature, where it will last up to a week.

Recipe Substitutions and Variations

For this recipe, I use classic butter microwave popcorn. If opting for stovetop or air-popped kernels, ensure to pop ⅔ cup. If leaving the popcorn unsalted, you’ll need to increase the salt in the caramel recipe accordingly.

Consider substituting honey for the corn syrup; it will impart a unique flavor to the caramel corn.

For a richer taste, use dark brown sugar instead of light, or substitute fine sea salt with a flavored variety.

If you’d like additional crunch, incorporate up to 1 cup of dry-roasted peanuts before adding the caramel sauce. Feel free to experiment with mix-ins like M&Ms, but save melty ingredients like chocolate until after cooling.