Sweet and Crunchy Caramel Corn
Perfect Caramel Corn is Easy to Make
This caramel corn recipe is the perfect balance of sweet and crunchy. Once you get started, you won’t want to stop!
Ingredients:
1 c butter
2 c packed brown sugar
1 tsp salt
1/2 c light corn syrup
1 tsp baking soda
6 quarts popped popcorn
Directions:
- Preheat oven to 200 degrees F.
- Combine the butter, brown sugar, salt, and corn syrup in a heavy saucepan. Bring the mixture to a boil over medium heat, and boil for 5 minutes.
- Remove from heat; add baking soda and stir until well combined.
- Place popcorn in a large roaster pan; pour the hot caramel mixture over the popcorn and toss to coat well. Work quickly so that the caramel doesn’t start to thicken before you’re done coating all of the popcorn.
- Bake for 1 hour, stirring every 15 minutes.
- Let the caramel corn cool, then store in an airtight container.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Microformatting by hRecipe.
How to Make Homemade Caramel Corn
In a heavy saucepan, combine butter, brown sugar, salt, and corn syrup. Over medium heat, bring the mixture to a boil. Continue boiling for 5 minutes.
Remove the caramel syrup from the heat and stir in the baking soda until it’s well combined. The baking soda will cause the mixture to bubble up some, so be very careful. The caramel syrup is extremely hot and will burn if you get it on your skin.
Place the popped popcorn in a large roaster pan; carefully pour the caramel mixture over the popcorn. Toss to coat well. You’ll need to work quickly in order to get the popcorn thoroughly coated before it gets too sticky. Bake for 1 hour, stirring every 15 minutes. Cool, and store in an airtight container.
What is the best popcorn to use?
I generally use Publix or Orville Redenbacher popcorn kernels, but any brand should work fine. I’ve used both white and yellow kernels and pop them either in a bit of oil on the stove or in my air popper with no oil. You’re going to love these popcorn balls, they’re always a hit!
Hi! This looks so good! I really want to try it. But I need to know if the temperature of the oven is in celsius or farenheit.
Thank you for sharing.
Hi Ida, all temps used on my site are in Farenheit. You’re going to love this recipe!
I’ve been using this recipe for years, but ALWAYS with a teaspoon of Imitation Butter Flavoring at the time you add the soda.
Also, I’m finally spraying my roasting pans and utensils with oil for an easier cleanup.
Those are great ideas Margie. Thanks for sharing.
I have made this wonderful recipe for years. One helpful trick, is to keep the popped corn, in a big stainless steel bowl, in the 200 degree oven, while making the caramel mixture. Then, when the caramel is ready, and you pour it over the corn, it’s not hitting cold popcorn, but warm, giving you extra time to get it covered..
Hi Tim, thanks for the great tip!
It tastes great I’m in baking process. Can’t wait til it’s done. Recipe was easy but may need extra pair of hands to mix as you pour. I used 2 big bowls so wouldn’t fall out as you mix to cover popcorn. Be careful not to get caramel on you extremely hot and it sticks where it lands.
An extra pair of hands is always helpful! I’m glad you’re enjoying this recipe, it’s definitely one of my family’s favorites.