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!! 😂
Excellent recipe.
I’ve made this numerous times.
This popcorn is addicting, so I always make 2 batches.
YASSSS!!! I hear ya!
I usually make my popcorn in the microwave (special bowl for popping) without oil. Do you think the recipe will still work the same? Thanks!
Hi Mary, yes it will still work! As long as you have popped corn and the caramel, you’re all set!
Add roasted nuts makes it awesome!
Yes there are so many options! Even chilli is great!
Hey Nagi ! Great recipe 👍
Would love it even more if you do it on stovetop.. pretty please..
Our GR , Disney says hi to Dozer !
I can taste it already! Will make it on the weekend. My sweet tooth will love it! 🙂
Love to know what you think Theresa!!!
Yum! Just made this for a girl’s movie night tonight and cannot stop eating it! Need to make a second batch. Thanks Nagi for another great recipe.
I know the feeling well 😂
Hey I am trying to make this recipe and I was wondering which butter to use ? Either slated or unslated ?
Hi Ally! I use unsold 🙂
Hi Nagi,
Have made a number of your recipes and they have all been awesome. Just wanted to confirm that we bake it for 1hr as the top says cook time of 25min? Or that’s just the time in the stove?
Cheers, Nancy
unSALTED!!!
Excellent recipe Nagi! I cook one of your recipes every week and my husband loves them all!! I made your Parmesan chicken tenders today and this caramel popcorn:) love love love and your recipes are so simple to follow! Thank you so much
I’m so glad to hear you enjoyed this Kim! Thank you so much for taking the time to let me know, and for trying my recipes! N x
Can’t wait to try your caramel corn, I have used my mom’s recipe and baked on the caramel in a 250 oven on a baking sheet , tossing every 5 min. for about 15-20 min. your recipe sounds much easier AND I believe it will have lighter, crispier popcorn.
I too don’t like it when it’s chewy, and baking (too long) takes tenderness out of the popcorn.
Boiling it to a darker ‘crack’ stage making it crisper sounds idea, I should have thought of that.
Oooh! I got that tip from a friend to do the light oven toasting AFTER coating in caramel, it dries out the popcorn even more and it lasts for ages super crunchy! I want to try! N x
Yummmm!
Wow, this looks fabulous and delicious! I know what I will be doing for the rest of the night! Watch out, Darling house! Perhaps I will (accidentally) make too much and my neighbors will finally like me, ha.
Thank you so much, and keep up the great work!
Natasha
Thank you so much Natasha! I do hope you try it! 🙂 N x
Hi Naji. I made your caramel popcorn recipe today and it turned out great! I made it dairy free by using Nuttelex
dairy free instead of butter and was pleasantly surprised at how delicious it was. Despite not using butter it still tasted buttery, sweet and yummy! Thanks for a fantastic recipe. I am looking forward to trying more of your recipes (I already have the crunchy chicken tenders ready to go in the oven for dinner tonight 🙂
Oh wow Kat! I’m so happy to hear it worked great with Nuttelex, that’s such a great tip as I have a good friend whose son is dairy free. 🙂 And I hope you love the tenders! I go nuts for those. Reminds me of KFC and Maccers, without all the guilt!! N x
PS> The caramel corn went GREAT with my CAVA! Spanish extra dry Cava for New Years Eve- Just an FYI!
Ooh, never tried Spanish Extra Dry Cava, but now I’m going to hunt it down!!
Made last night! LOOOOVE! I just love your recipes Nagi! They are FUN to make, taste divine and we love to eat them. I was at a football party today- NOT your football 😉 kind- USA kind… AND I gave someone the recipe for crack bread- and of course your blog- were your ears burning?, because I went on and on!. HAPPY NEW YEAR and THANK YOU for taking your time and sharing this gift with us. THANK your Mum also. I can only imagine the time you and her spend. I wish I could send you pics, but until I can ,know that the Smithey’s in Portland Oregon LOVE recipetineats! Looking forward to 2015 and Chicken in milk !??- cant wait to make 😉 Lisa.
Thanks so much for your wonderful enthusiastic message Lisa!! And for spreading the word about my blog. Truly, you are just wonderful and your messages inspire me to keep sharing and coming up with new ideas. Happy new year to you!! Oh and PS, I love “your” football! We call it “grid iron”, to distinguish from “our” type of football. Love it. One of my favourite movies from the 80’s was Wildcats with Goldie Hawn in it!!
Nagi, I was looking for a good popcorn caramel recipe. This sounds so good. Thank you for posting
Thanks for coming by Hadia! Hope you saw that I made your Labne – it was soooo good! I’m sorry the photo wasn’t better – I will photograph it again because I certainly plan to make it again soon!