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Homemade Caramel Corn Recipe

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4.2 from 10 reviews

This homemade caramel corn recipe delivers a sweet, crunchy treat made from air-popped popcorn coated in a rich, buttery caramel sauce. Slow-baked to perfection, the caramel hardens into a delightful glaze covering every kernel for a nostalgic snack that's perfect for movie nights or gifting.

Ingredients

Popcorn

  • 10–11 cups (about 70–75g) air-popped popcorn

Caramel Sauce

  • 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

  1. Preheat Oven: Preheat your oven to 200°F (93°C) and line one or two 12×17-inch baking sheets with silicone baking mats or parchment paper to prepare for baking.
  2. Prepare Popcorn: Place the air-popped popcorn into the largest bowl you have or spread it evenly onto the prepared baking sheets.
  3. Make Caramel Sauce: In a medium saucepan over medium heat, combine light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar. Stir constantly as the butter melts and the mixture comes to a simmer. Once it starts bubbling around the edges, let it bubble without stirring for 4 minutes, or until the caramel reaches 234–235°F (112–113°C).
  4. Add Baking Soda: Remove the caramel from the heat and immediately stir in the baking soda. The mixture will bubble up and become frothy; this is normal. Be cautious as it will be very hot.
  5. Coat Popcorn: Pour the hot caramel over the popcorn. Gently stir with a large spoon or spatula to coat all the popcorn evenly, slowly and patiently turning several times as the caramel begins to harden. Spread the coated popcorn evenly on the baking sheet(s).
  6. Bake: Bake the caramel-coated popcorn in the preheated oven for 1 hour, stirring gently every 20 minutes to coat evenly and prevent burning.
  7. Cool and Serve: Allow the caramel corn to cool on the baking sheet for at least 30 minutes. The caramel will harden as it cools. Once cool enough, break apart any large clusters.
  8. Store: Store the caramel corn in an airtight container once completely cooled. It stays fresh for up to 2 weeks, making it ideal to prepare ahead of time.

Notes

  • Using light corn syrup helps prevent sugar crystallization in the caramel for a smooth texture.
  • Be very careful when stirring the hot caramel, as it can cause severe burns.
  • If you don’t have a candy thermometer, monitor the caramel closely to avoid burning; it should bubble gently for the specified time.
  • Stirring every 20 minutes during baking ensures even caramel coating and prevents burning.
  • For extra flavor, you can sprinkle a little sea salt over the popcorn before baking to make salted caramel corn.
  • This recipe is best made in advance since it stores well and tastes delicious after resting.

Find it online: https://cozyplatter.com/homemade-caramel-corn-recipe/