The Best Caramel Popcorn EVER!

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Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you’ll have the best, freshest, caramel corn you’ve ever tasted and you’ll never go back to the bagged or microwaved variety again!

After Monday’s 5 Minute Microwave Cheddar Popcorn it was only appropriate that we follow it up with it’s delicious better half, Caramel Popcorn! Why you ask? Because…well… the most delicious popcorn creation ever is made from the amazing mix of the two! Chicago Popcorn! And so off we go to make some delicious caramel popcorn! I’d like it if there were a great easy microwave caramel popcorn recipe that tasted amazing. But really, to make a proper tasting crispy (not chewy caramel) popcorn you need to get your stovetop burner working!

Look, I know I waxed poetic about my love for the Christmas popcorn tin I used to get every year as a kid and I basically made the butter popcorn the black sheep. But that is only because it wasn’t fresh homemade butter popcorn. If you made some fresh at home with a great quality butter and kosher salt, it could very easily give these recipes a run for their money! But the sort of “butter flavor” on popcorns out there make it the black sheep of the tin and don’t get me started on all the chemicals in the microwave popcorn bags!

Want to make some delicious buttered popcorn? Here is a great recipe (well not really a recipe, just a method) for you. Take some popcorn kernels and put them in a small brown lunchbag. Turn on the microwave and let it go until the popping slows down (just like in the prepackaged stuff). Leave the bag closed and melt some butter quickly in a microwave safe bowl. Pour the butter into the bag of popcorn you just made. Close it back up and shake it! Shake, shake, shake, shake until your arms feel like they’ve worked off some of that butter we are about to eat. 😉 Now pour it into your bowl and sprinkle on a bit of kosher salt, to taste. Done! WAYYYY less expensive than the bagged stuff and infinitely more delicious! Then the most important part of the recipe…. bring some to me! 🙂

Okay back to regularly scheduled programming. We have some delicious caramel corn to make!

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Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!Place the popped popcorn into two large baking pans. Preheat the oven to 200 degrees. Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!
Combine the brown sugar, corn syrup, butter and salt in a saucepan. Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!
Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 3-4 minutes while stirring constantly. Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!
Remove from the heat, and stir in the baking soda and vanilla. Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!
The mixture bubble rapidly. Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!
Immediately pour over the popcorn in the pans, and stir to coat. It is okay if the popcorn isn’t completely coated yet the oven will help us out. Bake for 45 minutes but stir the popcorn every fifteen minutes.
When it comes out of the oven, try to separate the pieces as much as you can before it cools completely. Enjoy! Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!

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Recipe

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Caramel Popcorn

5
  • Yield: 20 servings
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Course: Dessert
  • Cuisine: American
Outrageously delicious homemade Caramel Corn that is buttery rich with just a hint of salt! A perfect sweet treat and it makes a huge portion for sharing!

Ingredients

  • 7 quarts plain popped popcorn (about 30 cups of popped popcorn or 2 1/2 bags of microwave popcorn)
  • 2 cups brown sugar
  • 1/2 cup light corn syrup (I use homemade)
  • 1 1/2 teaspoons salt
  • 1 cup unsalted butter
  • 1/2 teaspoon baking soda
  • 2 teaspoon vanilla extract

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Place the popped popcorn into two large baking pans.
  2. Preheat the oven to 200 degrees.
  3. Combine the brown sugar, corn syrup, butter and salt in a saucepan.
  4. Bring to a boil over medium heat, stirring enough to blend.
  5. Once the mixture begins to boil, boil for 3-4 minutes while stirring constantly.
  6. Remove from the heat, and stir in the baking soda and vanilla.
  7. The mixture bubble rapidly.
  8. Immediately pour over the popcorn in the pans, and stir to coat.
  9. It is okay if the popcorn isn't completely coated yet the oven will help us out.
  10. Bake for 45 minutes but stir the popcorn every fifteen minutes.
  11. When it comes out of the oven, try to separate the pieces as much as you can before it cools completely. Enjoy!

Recipe Notes

Adapted both in ingredients and directions from Allrecipes. The original works well too, but this version is more natural and crispier.

Nutrition Information

Yield: 20 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Dinner then Dessert TIPS Want to make your own corn syrup at home? I use a homemade thick simple syrup for this instead by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup.

Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!

Crispy, chewy, buttery, salty and sweet! What more could you ask for in a recipe? This Caramel Popcorn hits all the notes! With just a few ingredients you'll have the best, freshest, caramel corn you've ever tasted and you'll never go back to the bagged or microwaved variety again!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Dessert Non-Chocolate Desserts Recipe Snacks

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Comments

  1. Sounds easy enough to make for the kids! I prefer making my own snacks so this is a great recipe to keep on hand.

  2. I cannot WAIT to try this!!! I am such a caramel corn fan. Do you remember KarmelKorn stores from the 80s?

  3. I’ve been thinking of making caramel popcorn recently. I’m glad I saw this post! Going to be making this very soon. It looks so delicious!

  4. Oooh, I am a popcorn-freak and would love this recipe. There is just something about a good batch of popcorn 🙂 thanks for sharing

  5. This popcorn looks so delicious. I will have to try making some for movie night. I am sure everyone will love it.

  6. Caramel corn brings back some fun childhood memories. This recipe sounds delicious. I love that you can use microwave popcorn!

  7. I just made 40 bags of party favors from this recipe and it came out perfectly. Some tips that I found. The popcorn needs to be warm before you coat them. I put the popcorn in the pre-heated oven while I was making the coating. I bought two large aluminium pans to coat and bake the popcorn. I noticed the last batch I did using a glass 9×13 came out the best. The bottom of the aluminum pans weren’t flat and the coating kept getting caught.

  8. This recipe is so good! I just have a question about storage, what is the best way to store it and how long does it keep for? Thank you!

    Rating: 5
    1. I’m so glad you enjoyed it! I would recommend putting it in a metal tin and it should last for a few weeks if you don’t eat it all before then, lol!

  9. I made this caramel popcorn and the cheddar popcorn in double batches for my husband to take to work on Valentine’s Day. It was a huge hit and he came home with not a crumb leftover (glad I saved some at home!). I shared links to your recipes with several people who wanted to make it for themselves.

    Rating: 5
  10. I love caramel corn this recipe is so easy I made it last night already gone my boyfriend loved it

    Rating: 5
  11. Substitute maple extract for or in addition to the vanilla.My very similar recipe came from the Boston Globe decades ago and calls for a pinch of cream of tartar along with the soda. I use a candy thermometer and remove from heat at 218 degrees.  I have been making this for decades. It never fails to please.

    Rating: 5