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Home Sweet

Caramel Popcorn (Caramel Corn)

By:Nagi
Published:13 Sep '19Updated:25 Aug '23
269 Comments
Recipe v Video v Dozer v

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!!

Close up of Caramel Popcorn on a tray

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:

  1. BAKING SODA (aka bi-carbonate soda, or bi-carb for short); and

  2. 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:

  1. 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

  2. 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!

Big bowl of Caramel Corn

What you need for Caramel Popcorn

Here’s what you need. Not very much stuff!!

What goes in Caramel Popcorn

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!

How to make Caramel Popcorn

Full vs lighter coverage caramel popcorn

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!

  • Spicy Parmesan Party Popcorn

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Close up of Caramel Popcorn on a tray

Caramel Popcorn

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr 5 minutes mins
Dessert, Sweet
Western
4.99 from 77 votes
Servings8 - 12
Tap or hover to scale
Print
  • 88
Recipe video above. The secret to a great caramel popcorn that's evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!!
CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for "normal" (see in post for photo and description).

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:

1. Caramel coverage - 1/3 cup popcorn kernels will give you full caramel coverage on each popcorn. This makes the popcorn like candy - it's very sweet! I use 3/4 cups popcorn for "normal" coverage - it's still sweet, but not intensely sweet where every piece feels like you're eating candy. See in post for photo comparison.
2. Corn Syrup is called for to stabilise the caramel to ensure sugar crystallisation doesn't occur. Corn syrup is a common grocery item in the US and Canada - I stock up every time I go! It can be purchased online in Australia from USAFoods.com.au (here).
Glucose is a perfect substitute for corn syrup which is available in Australian supermarkets (baking aisle, clear thick syrup with honey consistency). However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).
More substitutions - the following will alter flavour slightly (because corn syrup and glucose are flavourless) but in terms of coating and crispiness, they work perfectly: 
  • honey (bake 15 minutes longer)
  • treacle
  • golden syrup
I don't recommend molasses because the flavour is bit too intense. Haven't tried with maple syrup because it's much thinner, it will need to boil for longer which makes flavour dilute.
3. Storage - stays 100% crisp and fresh for 2 - 3 weeks in an airtight container!

Nutrition Information:

Serving: 46gCalories: 210cal (11%)Carbohydrates: 27.6g (9%)Protein: 0.8g (2%)Fat: 11.7g (18%)Saturated Fat: 7.3g (46%)Cholesterol: 30mg (10%)Sodium: 663mg (29%)Potassium: 6mgFiber: 1g (4%)Sugar: 23.1g (26%)Vitamin A: 400IU (8%)Iron: 0.2mg (1%)
Keywords: caramel corn, Caramel popcorn, food gift ideas
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published May 2014, updated September 2019 with new photos, new video and slight improvements to recipe!

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I’m so grateful food doesn’t move!! 😂

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269 Comments

  1. Jenny stokes says

    December 9, 2023 at 5:57 pm

    5 stars
    Omg if you haven’t tried this you need to. The best caramel popcorn ever. Everything worked just the way it said it would. Takes a bit of time but well worth it.

    Reply
  2. Yasmin Kochmann says

    November 30, 2023 at 5:19 pm

    I loved this recipe. I live in Germany and used agave syrup and some sugar beet syrup (Grafschafter Goldsirup) instead of corn Sirup.
    I doubled the salt and used 1/2 cup unpopped corn and it was still enough coating. Super delicious and addictive. Will be my Xmas give-away instead of cookies.

    Reply
  3. Kylie Hanley says

    November 30, 2023 at 4:44 pm

    5 stars
    I know you say it makes a lot, but not in my household. It lasts a day if we are lucky. I have made this recipe multiple times and will continue. It my favourite flavour combination.

    Reply
  4. Melinda says

    August 28, 2023 at 10:58 am

    5 stars
    Delicious!!! Thank you so much for this perfectly perfect after dinner treat. (You and Dozer look like an ad for the Pacific Northwest, USA, advertising winter fun!)

    Reply
  5. Marble says

    August 22, 2023 at 3:09 am

    5 stars
    I made this on a whim for my husband to take to poker night. I added a cup or so of sweet and spicy peanuts. He sent me a picture of the empty bowl about 30 minutes into the game…

    Reply
  6. Juniper says

    August 9, 2023 at 7:55 am

    5 stars
    Your Caramel Popcorn recipe is awesome ! We have made it a few times now! Next I have to try The Chocolate Nut Bars..they look great too!! I think also the beef & broccoli. That is a favorite. Thanks again !

    Reply
  7. Sandy Frank says

    August 8, 2023 at 4:41 am

    You mentioned making this for Dozer but added bacon — would you mind sharing how you did that (or is it just as simple and frying/baking bacon and then tossing it in at the end?) Thanks!!

    Reply
  8. Ebba Currie says

    August 7, 2023 at 6:25 pm

    Can this be made dairy free?

    Reply
    • Michele Duncanson says

      November 25, 2023 at 11:29 am

      I’m going to try making it dairy free by using a vegan butter. I like the country crock plant butter sticks.

      Reply
  9. Jessica Etchells says

    August 7, 2023 at 5:21 pm

    In your email you mentioned you added bacon. When would be the best time to add this? Before putting it into the oven or during one of the mixing points?

    Reply
  10. Linde says

    July 29, 2023 at 2:51 am

    Recipe sounds like the one I want to make!…Gathering the ingredients now, I’ll post the results😍

    Reply
  11. Paul Britton says

    July 14, 2023 at 6:09 am

    5 stars
    Excellent recipe, but a painful one on which to forget to line your baking trays with non-stick parchment >_<

    Curious to know why this salted caramel recipe doesn't feature double cream, which is how I was always taught to make it. How would it change the finished product?

    Reply
  12. Madi says

    May 13, 2023 at 5:36 pm

    5 stars
    Easy to follow recipe! I took a batch to a party today. My mum loved it so much she ended up grabbing a jar, filling it, and then ran to hide it in the house for herself.

    Reply
  13. Jam says

    April 20, 2023 at 9:32 am

    Did I do something wrong? Mine turned out to be very chewy and sticking to my teeth. The crispness is there but I don’t know. Will try another batch soon. The taste is yummy though!

    Reply
  14. Isabella Summers says

    January 25, 2023 at 12:27 pm

    5 stars
    I made this but only had 70grams glucose, so I used golden syrup.. wow its so amazing …
    Regards from Wahroonga 2076

    Reply
  15. Bronny says

    January 9, 2023 at 8:30 pm

    5 stars
    The best caramel popcorn by far. Took Nagi’s advice and made the lighter coverage version. It came out perfect. No one could stop themselves from coming back for more. I sprinkled chopped nuts over the top and it was heaven. Thank you Nagi for such a moorish recipe.

    Reply
  16. Olga says

    December 12, 2022 at 6:48 am

    5 stars
    I’m so so excited to try this recipe! I do have one question would it be OK to put down parchment paper first on my baking sheets for easier clean up. If parchment paper isn’t OK, can I use a silicone pad instead? I hope everyone has an awesome holiday season.

    Reply
  17. Karen says

    December 4, 2022 at 2:58 pm

    5 stars
    I made 4 batches of this as gifts. I used glucose syrup in the first 3 and a mix of glucose and honey in the last. All just as delicious but the honey one is slightly chewier if you care about texture….I ate way too much so it didn’t bother me, its truly amazing, so crunchy and it calls your name like its had a spell cast on it. Wear your stretchy pants.
    I was surprised at how easy it was and the dishwasher took care of the set caramel on the dishes.

    Reply
  18. Sasha says

    September 17, 2022 at 5:16 pm

    Nagi help! I’ve made the corn for my son’s bday tomorrow – was so good and crisp but we had rainy weather today. My caramel on the corn is now feeling wet and the corn is getting soft. Is there any way of redeeming this batch? It’s been sitting out to cool going soggy 🙁

    Reply
  19. Mimi says

    July 26, 2022 at 3:45 pm

    5 stars
    This recipe is absolutely awesome, thank you so much Nagi. I used glucose and I can’t believe how crispy and sweet they turned out — theatre quality; my family loved them, thanks again!

    Reply
  20. Siew says

    June 21, 2022 at 4:26 pm

    I love caramel popcorn, I am wanting to make it with your recipe, can you please advise what oven temperature to bake the popcorn? Thank you.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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