The ultimate Caramel Popcorn! With a thin, crispy, even coating of caramel on every piece, this caramel corn stays crispy for weeks. Caramel corn can be made with or without corn syrup – I’ve discovered the perfect substitute that works 100% perfectly!
Terrific grazing dessert for gatherings. And because it stays fresh for weeks, it makes for a sensational food gift!!
Caramel Popcorn
I make caramel popcorn a LOT all throughout the year. I make it for:
gifting – just a pure act of kindness without any ulterior motives;
bribing – when I’m trying to sway decisions / get in or stay in someone’s good graces. (This happens more than I care to admit 😂); and
dessert for gatherings – it’s a brilliant grazing option for dessert so your family and friends don’t need to commit to a huge slice of chocolate cake because they’re stuffed full from dinner!
The reason it makes such a regular appearance around here is because it ticks a lot of boxes:
long shelf life – 100% crispy for 2 – 3 weeks;
is low effort to make a fair volume (this makes about 11 – 12 cups);
it’s gluten free (useful for gatherings / gifting); and
everybody loves it – young and old!
This stuff is CRAZY addictive!! UPDATE: This year (2020) I’ve also made special Christmas version of Caramel Popcorn called Christmas Popcorn Candy, flavoured with classic warm festive spices and almonds!
Why this is THE Caramel Corn recipe
If you’ve ever made caramel popcorn and ended up with uneven globs of caramel on the popcorn which ends up stuck in your teeth – I feel your pain.
I’ve been there and done that, and it was many years before I discovered the secret to perfect, crispy, evenly coated caramel corn:
BAKING SODA (aka bi-carbonate soda, or bi-carb for short); and
BAKING.
Baking soda is the secret to an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.
The baking part serves two purposes:
Coat popcorn evenly – initially, the caramel remelts so when you toss the popcorn, it coats the popcorn more evenly and thinly (thanks to the baking soda!); and
Crispy caramel and popcorn – during the 2nd half of baking time, the caramel and popcorn dries out, making the thin caramel coating AND popcorn super crisp. This caramel corn stays crispy for WEEKS!
What you need for Caramel Popcorn
Here’s what you need. Not very much stuff!!
For those of you outside of the US and Canada who can’t get corn syrup, don’t fret. Glucose is a 100% perfect substitute. I make caramel popcorn quite regularly (food gifting!) so I stock up on corn syrup when I visit the States. But I always run out.
So I had to find a substitute. And after making dozens and dozens of batches with glucose, I am happy to report that glucose is a perfect substitute for corn syrup!
(If you’re wondering why you need corp syrup, its purpose is to ensure the caramel doesn’t crystallise ie instead of turning into liquid, you end up with sugar grains. Caramel is easy but can be temperamental. Corn syrup makes it a sure thing. 🙂 )
How to make Caramel Popcorn
Pop your popcorn kernels using your method of choice – stove or popcorn maker, if you have one (I do, but for some reason digging it out of the back of the cupboard seems like more effort than cooking the popcorn on the stove);
Make caramel – simmer butter, sugar and corn syrup or glucose;
Whisk in baking soda to make the caramel foam up!
Toss popcorn with caramel – just do the best you can here, the caramel will harden as it cools. Don’t worry if it’s not evenly coated, we do this in the next step;
Bake 45 minutes, tossing 3 – 4 times – this makes the caramel coat the popcorn evenly, then makes the caramel and popcorn crisp so it stays crispy for 2+ weeks!
Caramel warning: handle with care because that molten goodness is mighty hot! So don’t be tempted to stick your finger in for a taste test!
Full coverage vs lighter coating
The popcorn you see pictured in the photos and in the video has full caramel coverage. Meaning, the ratio of caramel to popcorn is such that it’s intended that every piece of popcorn is coated with caramel.
Full coverage caramel popcorn is very sweet! It’s made with 1/3 cup kernels, 10 cups popcorn, and is literally like candy. If you eat it by the handful like Butter Popcorn, chances are you will regret it….unless you have a major sweet tooth (otherwise try my Light ‘n Salty Butter Popcorn)!
I usually go full coverage when I’m gifting to people I don’t know that well (ie usually work related bribing😈) because it looks better.
For my own personal purposes, for my family and friends, for gifting to people I know, I do a lighter coverage. Lighter coverage popcorn has visible white splotches because you don’t get full coverage. It’s made with 3/4 cup kernels and it is definitely still sweet and indulgent.
No one has ever had my Lighter Coverage caramel popcorn and said “that’s not sweet enough”! – Nagi x
Watch how to make it
More Popcorn recipes
Movie Popcorn – buttery, yellow and it stays crisp for days!
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Caramel Popcorn
Ingredients
For the popcorn
- 1/4 cup (60ml) vegetable oil (not required if air popping with a popcorn maker)
- 1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
For the caramel
- 100g / 7 tbsp butter , unsalted
- 1 cup (220g) brown sugar , packed
- 1/2 cup (170g) corn syrup , light (sub glucose, Note 2 more subs)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
Popcorn
- Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
- Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
Caramel:
- Preheat oven to 110°C/230°F.
- Melt butter in a saucepaan over medium heat.
- Add sugar, corn syrup and salt. Stir until just combined.
- When it starts to bubble, simmer for 4 minutes – DO NOT STIR!
- Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
- Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Baking to crisp:
- Spread popcorn on 2 baking trays.
- Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses – tossing coats popcorn more evenly with caramel. (If using glucose or honey, bake further 15 minutes).
- Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 – 3 weeks!
Recipe Notes:
- honey (bake 15 minutes longer)
- treacle
- golden syrup
Nutrition Information:
Originally published May 2014, updated September 2019 with new photos, new video and slight improvements to recipe!
Life of Dozer
Today’s selfie attempt….
I’m so grateful food doesn’t move!! 😂
Finally got a chance to make it. Excellent !! I also love the sweet n salty popcorn. Thanks for all your fabulous recipes.
Mine burned! 🙁 do you know why that happened? I followed all instructions thoroughly.
Hi Megan, at what point did it burn? The popcorn, the caramel or in the oven? N x
I made this but mine didn’t look glossy like yours! I don’t know how to explain the caramel texture. Any idea what has gone wrong? It was all good until I put it in the oven!
Hi Danielle, sorry you’re having issues – can you give me a little more info – what exactly has gone wrong, what is the texture of the caramel? Has it crystallised? N x
Hey Nagi!
No it hasn’t crystallised.. I think it’s the texture the bicarbonate has created – I’m use to a glossy smooth finish whereas the bicarbonate seems to have stopped that with the airation… I’m still enjoying the recipe though!
Hi Nagi,
Do you always use yellow popcorn? Typically we always use white popcorn.
Waiting (impatiently, I might add) for a published cookbook of your wonderful recipes and delightful pics of sweet Dozer!
Thank you for all your efforts. My husband loves you, too!
Hi Lynn, yellow is commonly available here but you can use wither – it will work perfectly with both. N x
Hi Nagi, this is by far the worst snack, it is so damn addictive that I have to triple my workout…
UGH I hear you Amy, I’m the same. I’m such a snack monster, for me, this is so much worse than having cake in the house…
Great recipe! Made the less coverage recipe, and it turned out great. Just the right amount of caramel and perfect crisp. Thanks!
Love this recipe. It taste better than the caramel popcorn you get at the fair or the store.
Thanks again. Your recipes are the best.
This is an awesome recipe and video! It’s so crispy and delicious!!! Thank you for sharing your talents with us.
This is definitely 5 stars!!!!!
Hi Nagi, thanks for this awesome recipe – I’ve made it countless times and turns out perfect every time. Just wondering if one could add peanuts to it with a similar result?
Yes 100% Cha! Just add them with the popcorn when you’re tossing the caramel and popcorn together 🙂 N x
I have tried other caramel popcorn recipes and this is the first one that has turned out successfully for me! I used 1/3 cup popcorn kernels. The only problem I had was that my caramel turned out a little too thick and I couldn’t quite get an even coating on all the popcorn. I think I may have added a little bit over 1/2 tsp baking soda, so next time, I will ensure to use a perfectly levelled 1/2 tsp.
Hi Natalie, if it was too thick it may of gone slightly too far on the stove (try cooking a little less) as the baking sugar won’t really affect the thickness of it. N x
Perfect! I used 2/3 cup of popcorn kernels, and this tastes way better than caramel popcorn I get at the store!
Wahoo, that’s awesome Adrian! N x
Nagi, I feel like this is a crime even to ask but do you think the taste would be altered terribly by using vegan ‘butter’ (Nuttlex or similar?). I loooove butter but can’t have it at the moment – is it even worth trying?
Hi Christina, I’m not sure it would work in this recipe sorry – it may be too oily. N x
This is ridiculously good and addictive (light coverage). Thanks so much nagi – your recipes are awesome.
I’m so glad you loved it Ana! N x
Hi Nagi,
I’m from Sydney and I was wondering could you substitute corn syrup with honey? Thanks!
HI May – if you do that then unfortunately the popcorn won’t stay crispy as long 🙂 It has a higher water content. Sorry to disappoint! N x
I found this recipe about 2 weeks ago, ive made it like 6 times and the family loves it! 🙂
It’s so addictive isn’t it Lisa! 😂 N x
This popcorn is absolutely devine……love the recipe and so quick and easy to make. Will never buy Caramel popcorn again as this recipe is far nicer. Yummo )
🥺😭😭
Don’t be sad Bev – eat popcorn! 🙌
Hi Nagi, i live in Scotland, we have a ton of golden syrup, can i sub that for the corn syrup/glucose? Thank you.
It’s not quite the same sorry! N x
🥺😭😭
Have you ever had your caramel come out gritty? I don’t know what I did wrong. Help!
Hi Judy – gritty caramel happens when the sugar crystallises – did you stir it at all? N x
We love this popcorn!!! First time making it so was unsure how it would turn out. Appreciate so much your detailed instructions and notes. Really helps an inexperienced cook/baker like myself. You are the best!