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!! 😂
What a fun activity on a Saturday morning! My very first batch is cooling right now. I’ve only sampled one piece and it is amazing. When my husband comes in from working in the yard he will most likely do backflips. Thank you so much for this wonderfully sweet recipe!!! Much love to you and Dozer.
You have more self control than I do 😂
I would like to know how to print the recipes. I hit the print button and the page shows on screen. Iam older and can not figure how to send to printer. Thank You the recipes look great. Want to make some.
Hi William, after the page opens up, click the “file” tab at the top left hand corner and select print – N x
10/10 Nagi!! Amaze-balls.
Made a x 1.5 batch and the kids have been knicking it all arvo! (Could be why they didn’t eat their dinner! Lol) I know what the kindy teachers are getting this year for Christmas.
YES! Perfect Chrissy gift – you’ll be the favourite 😉
This is almost exactly like my recipe. I add this when I give people my recipe:
Thoroughly Pick through the popped popcorn for kernels. They are dangerous for teeth and one can get so carried away chomping caramel popcorn, the risk of breaking teeth is real!
Thanks for this tip Amy!!
Totally agree Amy!
I make this all the time love it. I take it to moms assisted living and they love it 🥰👍🏻
That’s so sweet of you!!
I love caramel corn and this recipe was perfect. Light, crunchy, sweet and easy to make (who knew?).
Thanks Nagi!
I’m so happy you enjoyed it Kim!
This is exactly how my great aunt made caramel corn since the ‘30s. She’d also add peanuts, almonds, and/or cashews and call it Poppycock. With or without nuts it’s a big favorite at our house.
Yum!!! Sounds divine Stacy – N x
Don’t know whether to praise you or curse you! I made this today as a gift for a friend who just finished her kitchen Reno but it is sooooo addictive I may have to make another batch! I threw in some chopped cooked bacon and OMG it is so wrong to be this good. Crunchy, salty, sweet – all my major food groups covered. Thank you.
Yes perfect Carol!!!
Thanks for the recipe. Made this yesterday and my kids loved this.
Wahoo!!
Hi Nagi,
I’ve been thinking about this from the minute I opened your email 3 or 4 days ago. I just made it and it is so delicious! It’s definitely crispy. I wanted the full coverage, but I went for the lighter coverage. That was how I justified being able to eat more of it. Heehee.
Thanks again for a great recipe and Hi Dozer!
I like the way you think Cindy 😂
Very yummy and delicious. Perfect for evening snacks and short gathering.
Yes definitely! You’re sure to win over lots of friends 😂
Sorry if you’ve mentioned it and I missed it. But do you grease the baking paper on the trays for baking the popcorn? Thanks!
Hi Mel – no, there’s no need 🙂
This was the most amazing crunchy popcorn I have ever made. We accidentally left it in the oven for an extra 20 mins and it was still fine. Thanks for another amazing recipe.
Hi Felicianna, I’m so happy you loved it!!
Thank you for the perfectly explained directions. My popcorn was scrumptious!!!
You’re so welcome Kisha!!
This looks perfect, my husband and I are watching the BREXIT shenanagins at the moment, it is as insane and unbelievable as any soap opera; my husband joked (or did he?) that we could do with popcorn watching it. So I am going to surprise him with some of this.
Popcorn isn’t regularly made from scratch in the UK or Isle of Man where we moved to so after four decades in catering & hospitality management and teaching I’m finally going to give this a go.
Thanks Nagi and of course Dozer xx
I hope you love it Michelle – keep me updated on how you go!
Have had intentions of making this for years. Never have any popcorn left to toss with sugar.
I know the problem all too well Mike! 😂
OMG! That’s looks good enough to steal !!!
It’s totally theft worthy and highly addictive! ❤️
You won’t believe it . . . . Or perhaps you will 🙂 ! Have never ever made popcorn in my life . . . perhaps it is time to try – love that this goes into the oven . . .oh, nought against the relatively healthy popcorn . . . ‘snacks’ just are not part of the living scene here . . .
Eha, you must! This is just one dangerous snack – I can never stop myself from eating too much!
I am a butter lover! I was taught to make caramel corn with margarine, because it doesn’t crystallize. Me, being the butter lover, used butter. The popcorn was dull and dusty looking. It tasted fabulous, but it was just weird looking. So, I tried it again with margarine and it came out nice and shiny. It still tasted good, but didn’t have that butter lover umph. I don’t remember the measurements, but I do remember we only used granulated sugar and margarine, that had to cook until it bubbled, poured it over the popcorn while shaking frantically! LOL That was thirty years ago! Thanks for this recipe!
I just love the taste that butter brings in any cooking!
How can I make this salted caramel popcorn?
Hi Stacey, just add salt to your caramel! I usually add 1 tsp – N x
I mean how can I turn this into salted caramel popcorn? 😂