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!! 😂
Please what is the best method to preserve gourmet popcorn for about 5-6 months ?
Hi Deborah, I’ve stored it up to 1 month, but as there are no commercial preservatives in this recipe I wouldn’t store it longer than that – if it lasts that long! 😂
Hi there, than you for sharing the recipe! i was hoping you could help…i tried this recipe and all the popcorn came out gooey and clumped after baking 45 mins. The caramel pooled at the bottom. Any ideas and remedies….?
Hi Kyra, that doesn’t sound right at all!! Did you follow the recipe or make any changes? N x
Did exactly per the recipe….not sure if there’s too much caramel or what happened…! I’ve tried many of your other recipes so far and they’ve all turned out great
The caramel should be sticking to the popcorn, not pooling – maybe too much oil with the popcorn? N x
The sugar won’t have been cooked for long enough to make the caramel thick enough. Common mistake with sugar work. The popcorn probably got soggy too I am guessing? Cool the sugar for long (three or four minutes at high, and then spoon on and mix then spoon on a little more until you get the coverage you want. Hope this helps
This was so easy to make! I used 1/2 cup of popcorn and made half full coverage and half light coverage. So so delicious…I don’t think I’ll ever buy store bought caramel popcorn again. Thank you!!
Hi! Gosh this popcorn is addictive!! Just a question about the baking stage – my caramel seems to refuse to remelt in the oven! The caramel was about 140-150 Celsius (so about hard crack) when I put it on the popcorn, so should I aim for a lower temp in the syrup, or higher temp in the oven? Also I used golden syrup instead (which I read is okay substitute for glucose).
Just finished making this awesome treat. OMG! this is the best and easiest caramel corn ever. I used the light coating option. Just the right amount of sweetness for my family.
it was 5 stars not sure if i left that
Made this as a Mother’s Day treat! Was a huge hit, quite literally as my wife chipped her tooth on a unpopped kernel 😱. Didn’t stop her going back for more though!!
A great recipe, easy to follow and the baking step is genius!!
Oh noooooo!!!! (I’m so glad it was worth it and she went back for more!)
Recipe so clear & easy to follow. For a first go I was pumped! Next time I need either a bigger pot to mix through or less pop corn as the last load didn’t get covered so well. Kids marked the end result as a 4/5, though the way they shovelled it in you’d think a definite 5/5! Definitely going to make this again & gift it too!
I’m so happy it was a hit Natalie! 🙌
I made this and it came out PERFECTLY! This is the best recipe and so clearly explained! Loved the notes too! Thank you for putting this out on the web for us all to enjoy!! Saved my sanity during the quarantine!
You’re so welcome Margot, I’m so glad you found it useful! N x
So tasty, can’t stop eating 😅 Taste a lot like Garret’s popcorn ⭐️
I cook a lot of your recipe, and love them all. Thank you for making cooking enjoyable 🙏👍
It’s so addictive Ping! N x
At what temperature we must keep?? Btw love your recipes, it’s simple and great to follow
For storing Aishu? or cooking? N x
ive only tried caramel popcorn a few times but this recipe is by far my favourite!
i love the crunch however i was also wondering if theres any good ways to keep it chewy? I made the recipe again yesterday and it hardened as i was mixing it through the popcorn almost instantly.
Any tips?
Hi Hunter, the goal is to not have it chewy otherwise it stays sticky and wont store well. Don’t worry if your popcorn isn’t fully coated at the start – when you place it in the oven, the caramel will soften and you’ll be able to stir it again to coat each piece. N x
Just made this. Got my son-in–law a movie theater pop corn popper, he made the popcorn but I have to share the Carmel corn. This is the best I ever made. Thank you!
Thanks so much Kitten!!
Just made this. Got my son-in–law a movie theater pop corn popper, he made the popcorn but I have to share the Carmel corn. This is the best I ever msde. Thank you!
I don’t have either corn syrup or light syrup. What else can I use?
Hi El, you need one of the two for this recipe unfortunately.
Ok. Tks.
Hi Nagi, made this today…so delicious and then made a batch of cheddar popcorn and mixed th two, making my own Chicago Mix !! Fantastic own it’s own or mixed…yu. 🎄🎁🎉
Hi Nagi,
I made this recipe at the weekend and it was SO good! I’d like to give it as gifts for Christmas but unsure what to put the popcorn in so that it will keep. What would you recommend?
Thanks for another excellent recipe! – Elizabeth x
Hi Elizabeth, anything airtight!
Damn! Been waiting to try this recipe until I had others to share it with …. so I didn’t eat it all! Followed directions – watched the video. All is well until 8 minutes into baking I realise the place is full of smoke!!! So that would be 230F. NOT 230C! 🥴😩 The upside is I discovered we obviously have no working smoke alarm in the house! Oops.
This is addictive! Have you ever added coconut or nuts to this recipe. Couldn’t stop eating this!
Do you think I could use Golden syrup instead of corn? I did not find any at the story and i really want to make a batch they look so delicious!!
Hi Clementine, yes substitutes are in the recipe notes – N x
Tried this today, the light coverage, and it’s amazing! It has the perfect crunch factor.
My husband, who doesn’t have much of a sweet tooth, but loves popcorn, absolutely loved it.
I had to sub for rice malt syrup and dark brown sugar, because that what I had in the cupboard, but still worked! Sooo good. This is going to be a staple in our house now.
Oh that’s great to know that it worked Hazel!