Homemade Caramel Popcorn Recipe

Caramel popcorn inside plastic cups on a table.

5 from 2 votes

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.

Prep Time20

Cook Time10

Cooling time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 229kcal

Author: The Carefree Kitchen

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 teaspoon 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