This Homemade Caramel Popcorn is sweet, salty, buttery, crisp and super addictive. It blows away any store-bought caramel corn and is so simple to make.
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Easy Homemade Caramel Popcorn
If you have always avoided making your own caramel corn out of fear of the word “caramel,” this recipe is for you. Our Homemade Caramel Popcorn will absolutely knock your socks off. Not only does it rival your favorite gourmet popcorn company but it is ridiculously easy to boot. It’s the ultimate snack to bring to parties or make at home for your next movie night.
We especially love making this and giving it away as gifts around the holidays. It’s a great alternative to cookies and candy, and is easy to make a large batch. You can use microwave popcorn or pop your own kernels, just stay away from the pre-popped stuff. It will never taste as good as freshly popped corn.
How to Make Popcorn Without a Popcorn Popper
Don’t have a popcorn popper but still want to pop your own kernels? No problem! You can make it either on the stovetop or even in the microwave. Here’s how:
- Stovetop: heat a couple tablespoons of olive or avocado oil in a large saucepan over medium high heat, then add about ⅓ - ½ cup of kernels. Cover the pan, and reduce the heat. As soon as you hear popping, start to shake the pot gently back and forth until the sounds of kernels popping slows to be a couple seconds between each. Remove from the heat and carefully transfer popcorn to a bowl.
- Microwave: dump about ¼ cup of kernels into a small brown bag and microwave on high for 1-2 minutes until the sound of kernels popping slows to a couple seconds between pops.
Ingredients in Homemade Caramel Popcorn
- Butter - you can use salted or unsalted butter - it’s up to you.
- Sugar - regular white granulated sugar.
- Brown Sugar - we use light brown sugar for this recipe.
- Karo Syrup - if you can’t find Karo syrup, you can substitute corn syrup. This keeps the caramel from crystallizing and getting grainy.
- Sweetened Condensed Milk - any brand will work.
- Salt
- Vanilla Extract - pure vanilla extract tastes best.
- Popcorn - use either microwave popcorn or kernels for popping.
How to Make Homemade Caramel Popcorn
- Pop kernels. Pop popcorn, then split between 2 large bowls and set aside.
- Make caramel sauce. In a large nonstick saucepan over medium heat, melt butter, then add the sugar, brown sugar, Karo syrup, sweetened condensed milk and salt. Bring to a boil while stirring. Using a candy thermometer, cook until it reaches 235-240 degrees F, then remove from heat and stir in the vanilla extract.
- Add caramel sauce to popcorn. Pour half of your caramel sauce over the popped corn in one of the bowls and stir with a silicone spatula or wooden spoon until all of the popcorn is evenly covered in caramel. Pour the rest of the caramel sauce over the popcorn in the second bowl and stir to coat the popcorn evenly. (Note: if your popcorn is too sticky, pop a bit more and mix it in)
- Cool on baking sheets. Spread the caramel corn onto two lightly greased or parchment paper lined baking sheets and let it cool for at least 20 minutes to allow the caramel to set.
- Serve. Serve in individual cups or large bowls, then transfer the rest into an air tight container to store. Enjoy!
Frequently Asked Questions
How do you keep Caramel popcorn from getting sticky?
Make sure you heat the caramel to the correct temperature. If you don’t cook it high enough, the sugar will never cook to the proper stage and your caramel will never set, resulting in sticky caramel corn.
Make sure you heat the caramel to the correct temperature. If you don’t cook it high enough, the sugar will never cook to the proper stage and your caramel will never set, resulting in sticky caramel corn.
As long as you store your Homemade Caramel Popcorn in an airtight container, it should stay fresh at room temperature for at least 1 week
If you love a great popcorn recipe, be sure to try our Marshmallow Popcorn Recipe and our Coconut Caramel Popcorn with Chocolate Drizzle. It's amazing too!
Homemade Caramel Popcorn Recipe
Ingredients
- 1 Cup Butter
- 1 Cup Sugar
- 1 Cup Light Brown Sugar
- 1 Cup Karo Syrup
- 1 14-oz Can Sweetened Condensed Milk
- ¼ teaspoon Salt
- 2 tsp Vanilla Extract
- 10-12 cups Air-Popped Popcorn
Instructions
- Pop popcorn, then split between 2 large bowls and set aside.
- In a large nonstick saucepan over medium heat, melt butter, then add the sugar, brown sugar, karo syrup, sweetened condensed milk and salt.
- Bring to a boil while stirring. Using a candy thermometer, cook until it reaches 235-240 degrees F, then remove from heat and stir in the vanilla extract.
- Pour half of your caramel sauce over the popped corn in one of the bowls and stir with a silicone spatula or wooden spoon until all of the popcorn is evenly covered in caramel. Pour the rest of the caramel sauce over the popcorn in the second bowl and stir to coat the popcorn evenly. (Note: if your popcorn is too sticky, pop a bit more and mix it in)
- Spread the caramel corn onto two lightly greased or parchment paper lined baking sheets and let it cool for at least 20 minutes to allow the caramel to set.
- Serve in individual cups or large bowls, then transfer the rest into an air tight container to store. Enjoy!
Nutrition
Here are more of our favorite caramel recipes!
- Chocolate Caramel Pretzel Rods
- Caramel Pecan Monkey Bread
- Caramel Apple Crisp with Crunchy Oats
- Cream Cheese Caramel Apple Dip
- Caramel Peanut Butter Cookie Bars
- More Dessert Recipes
- More Candy and Cookie Recipes
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This Homemade Caramel Popcorn will not only rival any gourmet popcorn company - it's also ridiculously easy to make. Serve at your next party, movie night or as gifts during the holidays.
Katherine
Oooh yum, this is the perfect caramel popcorn!