Homemade Salted Caramel Corn
This sweet and salty classic caramel corn recipe will bring you back to childhood! Made without corn syrup and customizable to your liking will make this a time-honored treat for all generations!
It’s finally the time of year for my family’s favorite snack – easy homemade caramel corn!
Whether we’re having a movie night with the little kids or making popcorn balls as a treat for parties during the holiday season, this homemade caramel corn recipe will blow store-bought caramel corn out of the water.
Caramel Corn Recipe
With freshly popped popcorn in a delicious caramel sauce, this easy caramel popcorn recipe will be a huge hit.
Although there are a lot of recipes out there for the perfect caramel corn, this kettle corn has a softer texture than most, with the perfect ratio of caramel to warm popcorn.
If you’re looking for a homemade caramel popcorn, I highly recommend trying this one, with a short ingredient list that creates a delicious snack.
Love popcorn as a snack? Try my Buffalo Ranch Popcorn, Peppermint Chocolate Popcorn, and Spicy Nacho Popcorn!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
Ingredients Needed
White popcorn kernels – When choosing my un-popped kernels, I like a white corn but you can use any kind of popcorn that you prefer.
Sea salt – Look for kosher salt because it has the perfect texture. If you can’t find it at the grocery store, any sea salt will do.
Butter – I recommend unsalted butter, but you can use the cup butter of your choice. Butter can also be swapped for vegetable oil.
Brown sugar – Choose a light brown sugar if possible. You can also combine maple syrup with white sugar if you cannot find brown.
Pantry staples – Vanilla extract, baking soda.
Salt – For the teaspoon salt in the caramel coating, you can use any finely ground salt that you have.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How To Make Caramel Corn
First: Place popped corn in a large bowl. I recommend a dutch oven or large roasting pan. Preheat oven to 250F. Prepare a baking dish with non-stick cooking spray.
Second: In a medium saucepan or large saucepan, combine butter and brown sugar. Cook over medium heat to medium-high heat. Melt butter, and cook until sugar dissolves.
Third: Bring caramel mixture to a boil. Boil for around 5 minutes. Remove from heat and add vanilla extra and salt. Stir to combine.
Add a little baking soda and stir carefully. The mixture will foam, so make sure you have a big enough pot to handle it.
Fourth: Drizzle caramel over popcorn. Stir until popcorn is coated in an even layer. Sprinkle with salt.
Fifth: Place popcorn onto the prepared baking sheet. Spread out evenly. Place in preheated oven for a baking time of around 1 hour, stirring every 15 minutes with a rubber spatula.
Sixth: Remove from oven and let cool until it reaches room temperature. Store in an airtight container for up to a week.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What extras can I add?
For the best caramel corn recipe, I personally recommend adding in pecan or nuts of some sort, because the flavor profile goes well with the caramel sauce.
If you prefer, you can also add on some melted peanut butter, to create a salty peanut butter popcorn.
For my chocolate fans, try adding in some M&Ms or chocolate chips. Here are some of my favorites!
- SnoCaps
- M&Ms
- Chocolate Chips
- Toffee Bits
- Pecans
- Peanuts
- Cashews
- Macadamia Nuts
- Toasted Coconut Chips – like in my Tropical Hawaiian Popcorn
- Sunflower Seeds
Can I make my caramel corn lighter?
If you prefer a lighter balance of caramel to popcorn, you can cut down on the amount of caramel sauce that you toss your popcorn in so that each piece of popcorn is lightly coated.
Pro tip – for the first time tossing it, start by adding in half of the syrup that you created before deciding whether to add in more or not.
Can you make this without corn syrup?
Yes! The chemical reaction between the baking soda and sugar, and then baking the corn, makes a crunchy caramel corn without corn syrup.
Is there a fast way to pop my popcorn?
The quickest and easiest way to make your air popped corn for this recipe (if you don’t want to take the time to make stovetop popcorn) is using the microwave.
Place your kernels in a brown paper bag, and cover with a little oil. Microwave for 2 – 3 minutes, depending on your microwave’s strength.
For larger batches, rather than using a lot of paper bags, you can also put your kernels and oil in a large microwave-safe bowl covered by a plate. Microwave for 5 or 6 minutes, or until the corn is all popped.
Tapas Tips & Tricks
- Prepare all your necessary items ahead of time and place them within reach.
- Give yourself plenty of room on the counter to work.
- Use a pot or bowl big enough to stir the caramel corn while coating.
- For easier clean up, coat your cookie sheet in aluminum foil or parchment paper.
- If you need to, make sure to prepare a few large baking sheets so that your popcorn can be spread out evenly.
- Use a candy thermometer to monitor the heat of the caramel sauce mixture, so that it doesn’t burn and stays the correct temperature. Continuously stir with a wooden spoon to prevent sticking to the bottom of the medium pot.
- If you’re somewhere with a high altitude, reduce the temperature to low heat, adjusting by 2 degrees for every 1000 feet above sea level.
- For the stickier, thicker kind of popcorn you can add in a light corn syrup to your caramel sauce mixture.
- Use a timer!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This is the best caramel popcorn recipe that I’ve found so far, and the holiday season is the perfect excuse to make a big batch to snack on throughout your week. This recipe is a huge hit every time I make it, and I know your whole family will love it.
Homemade Salted Caramel Corn
Ingredients
Popcorn
- 1 cup white corn kernels 16 cups popped
- 2 teaspoons sea salt
Caramel Coating
- 1 cup butter
- 2 cups brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
Optional Additions
- 1 cup chopped pecans/nuts
Instructions
Prepare your popcorn and pans
- Pop your popcorn. You can use the oil or air pop method just don't use the pre-packaged microwave kind.
- Place in a large mixing bowl. I use my dutch oven because it's wide and deep.
- Prepare the baking pan with nonstick spray.
- Preheat the oven to 250F.
Prepare the caramel coating
- In a medium saucepan combine the butter and brown sugar.
- Cook over medium heat until the butter is melted and the brown sugar is dissolving.
- Bring to a boil.
- Boil for 5 minutes.
- Remove from heat and add the vanilla extract and salt.
- Stir to combine.
- Add the baking soda and stir carefully. THIS WILL CAUSE IT TO FOAM AND BUBBLE so make sure your pot is big enough to handle that.
- Quickly drizzle the caramel mixture over your popcorn.
- Stir to coat all the popcorn as evenly as possible.
Bake the popcorn to set the caramel
- Pour the popcorn onto the prepared baking sheet.
- Spread out as evenly as possible.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from the oven and let cool completely.
- Store in an airtight container for up to 1 week.
Notes
- For easier clean up, coat your cookie sheet in aluminum foil or parchment paper.
- If you need to, make sure to prepare a few large baking sheets so that your popcorn can be spread out evenly.
- Use a candy thermometer to monitor the heat of the caramel sauce mixture, so that it doesn’t burn and stays the correct temperature. Continuously stir with a wooden spoon to prevent sticking to the bottom of the medium pot.
- If you’re somewhere with a high altitude, reduce the temperature to low heat, adjusting by 2 degrees for every 1000 feet above sea level.
- For the stickier, thicker kind of popcorn you can add in a light corn syrup to your caramel sauce mixture.
Nutrition
(Originally Published 06/05/18 – photos and recipe notes updated to improve user experience)
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Looking forward to trying this. You say to use a candy thermometer to maintain correct temper. What temp would you recommend?
I cook mine to a temp of 250F. Then remove from the stove and add the vanilla and baking soda. Then the baking in the oven helps to dry it out even more. Be careful when handling as hot sugar is very dangerous. Enjoy!
The “Print” option doesn’t seem to work.
Sorry about that. Try this link https://www.taketwotapas.com/wp-json/mv-create/v1/creations/209/print
Ugh. NonononoNO! I followed your recipe and ended up with black bitter yuck. I think if I didn’t time the brown sugar and butter to five minutes it would have been better. Fortunately, I cooled off a tiny bit ona a spoon, before I poured it on the popcorn. Unfortunately, I had already poured in the nuts I was using.
The nuts washed off. There’s that at least…
I’m sorry that you had problems. I just made this recipe yesterday to take to the neighbors and didn’t have any problems. What temperature was your burner when you were boiling it? Are you at a higher altitude?
When do I add the salt? There’s salt in the ingredients but it doesn’t say anything about salt in the instructions. Do I add it with the brown sugar and butter? Or with the vanilla? Or after the caramel is on the popcorn? Or after it comes out of the oven?
So sorry for the confusion! My mom brain is kicking in and just going on auto pilot I guess LOL. You add the salt when you add the vanilla extract. When you take the sugar mixture off the heat. I hope this helps!
Hmm still in the oven but I think I boiled the sugar too long since it really doesn’t pour.
If the caramel is too thick you definitely cooked it too long. It should pour like a thin gravy.
Can you substitute oil for butter?
I haven’t tried this but I am not sure that it would work. I would stick with the butter:)
That would probably be nasty!
Yes it is, made it and it was the most bitter grose thing i have ever tasted in my life
What temperature do yo back it at?
Bake*
250F
When you double the recipe, do you also double the baking soda? I’m addicted to this Caramel Corn!! I keep it in the house all the time. I’ve searched the internet and it says not to double the baking soda. What is your take on this?
yes double everything!
When you double the recipe, do you double the baking soda also
I love salted caramel popcorn! salted caramel probably is one of my all-time favorite flavor! I am so gonna try this recipe out!
The taste is awesome though…When will the Carmel spread out and get shinny. This looks to dark and it is not spreading very easy.
When do you add all the sea salt and regular salt in?
When you add in the vanilla. Sorry I will add that to the instructions. Thank you!
Read my comment down below! Great recipe. 10/10.
Great recipe! We have tried making a different recipe before and it turned out gross. This is great and it’s super easy!
I am so glad you liked it!!
Those crispy treats once its baked? Youre killing me with deliciousness! … I couldn’t stay out of this! Definitely a keeper!
Those crispy treats once its baked? Youre killing me with deliciousness! … I couldn’t stay out of this! Definitely a keeper!
If I had to pick a food I would never give up, it would be popcorn. I love it so much!! This sweet and salty combo you have going on here is making my stomach growl!
If I had to pick a food I would never give up, it would be popcorn. I love it so much!! This sweet and salty combo you have going on here is making my stomach growl!
Love this! Your trick to making this caramel corn without corn syrup is so smart~ I know my boys are going to love this!
I’m a fan of giving food as gifts, especially homemade treats. I thought I would need a candy thermometer to make carmel corn. Can’t wait make this!
I love caramel corn! I’ve been wanting to make it for so long, I can’t wait to give this recipe a go!
I love caramel corn! I’ve been wanting to make it for so long, I can’t wait to give this recipe a go!
Thanks for paying homage to our family traditions at Thanksgiving with the caramel corn and chocolate chip cookies. Just reminded me I need to get started with making the family favs as there are only a few days left to get them done. Thanks for the memories! Mom/Grandma!!!
I love caramel corn! I’ve been wanting to make it for so long, I can’t wait to give this recipe a go!
I’m a fan of giving food as gifts, especially homemade treats. I thought I would need a candy thermometer to make carmel corn. Can’t wait make this!
Those crispy treats once its baked? Youre killing me with deliciousness! … I couldn’t stay out of this! Definitely a keeper!
If I had to pick a food I would never give up, it would be popcorn. I love it so much!! This sweet and salty combo you have going on here is making my stomach growl!
Cracker Jacks was a childhood favorite of mine. Your salted caramel corn recipe looks like an even better adult version! Thanks for this great snack idea, we look forward to trying it!
Cracker Jacks was a childhood favorite of mine. Your salted caramel corn recipe looks like an even better adult version! Thanks for this great snack idea, we look forward to trying it!
Cracker Jacks was a childhood favorite of mine. Your salted caramel corn recipe looks like an even better adult version! Thanks for this great snack idea, we look forward to trying it!
Love this! Your trick to making this caramel corn without corn syrup is so smart~ I know my boys are going to love this!