Homemade Caramel Popcorn
This homemade caramel popcorn is perfectly sweet, crunchy, and oven-baked to golden perfection—ideal for movie nights, gifting, or indulging in a nostalgic treat.
Equipment
- Large heavy-bottomed pot with lid
- Medium saucepan
- Rubber spatula or wooden spoon
- Large mixing bowl
- Baking sheet lined with parchment paper
- Oven
Ingredients
For the Popcorn:
- ½ cup popcorn kernels
- 1 tablespoon vegetable oil
For the Caramel Sauce:
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ¼ cup light corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
Instructions
Pop the Kernels
- Heat oil in a large pot over medium heat. Add a few test kernels; when they pop, add the rest and cover. Shake occasionally until popping slows. Remove from heat.
Make the Caramel
- Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil and cook for 4 minutes, stirring constantly.
Finish the Caramel
- Remove from heat. Stir in vanilla and baking soda quickly—the mixture will foam.
Coat the Popcorn
- Pour caramel over the popcorn in a large bowl. Stir immediately and gently until coated.
Bake for Crunch
- Spread popcorn on a parchment-lined baking sheet. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes.
Cool and Store
- Let cool completely on tray. Once crisp, store in an airtight container.
Notes
For a nutty version, add roasted peanuts or almonds before coating.
Drizzle with chocolate for a deluxe treat.
Store fully cooled popcorn to maintain crunch.