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!!
Caramel Popcorn
I make caramel popcorn a LOT all throughout the year. I make it for:
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gifting – just a pure act of kindness without any ulterior motives;
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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
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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:
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long shelf life – 100% crispy for 2 – 3 weeks;
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is low effort to make a fair volume (this makes about 11 – 12 cups);
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it’s gluten free (useful for gatherings / gifting); and
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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:
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BAKING SODA (aka bi-carbonate soda, or bi-carb for short); and
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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:
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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
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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!
What you need for Caramel Popcorn
Here’s what you need. Not very much stuff!!
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
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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);
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Make caramel – simmer butter, sugar and corn syrup or glucose;
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Whisk in baking soda to make the caramel foam up!
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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;
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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!
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
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Movie Popcorn – buttery, yellow and it stays crisp for days!
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Caramel Popcorn
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:
- honey (bake 15 minutes longer)
- treacle
- golden syrup
Nutrition Information:
Originally published May 2014, updated September 2019 with new photos, new video and slight improvements to recipe!
Life of Dozer
Today’s selfie attempt….
I’m so grateful food doesn’t move!! 😂
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.
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.
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 🙁
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.
What type of kennel is best to use? thank you
I’ve made this twice and used 1/4 cup honey and 1/4 cup pure Vermont maple syrup in place of corn syrup (which I didn’t have on hand). It was so delicious! I didn’t boil the mixture any longer (missed that part of the instructions) but did bake it about 10 minutes longer. Maybe the thickness of the honey offsets the thinness of real maple syrup. I also added pecans. It turned out great and stayed crispy for a couple of weeks. It took a lot of willpower to make it last a couple of weeks. Another outstanding recipe from Nagi! Thanks Nagi!
Pecans take it to the next level!! Thanks for the feedback on timing..always helpful! N x
Cooked this last night in preparation for a movie. Didn’t read it properly and ended up with full coverage.
Me: Whoops. Should have read it better.
Also me, later: NEVERMIND THIS IS AMAZING.
Me again, later still: (lacking the willl power to stop eating these things) I regret many things and dread the next visit to my dentist.
Conclusion – totally worth it, will certainly be doing it again.
I got two trays out of the recipe, which was very convenient as I could salt one of them part way through baking as a comparison. If you like salted caramel or just a bit of cut-through to the sweetness, I highly recommend salting them.
Yes the salted version is the BOMB!! N x
I simply love your recipes, easy to follow and easy to make, in South-Africa we to have only Glucose available, which worked amazing with this recipe, thanks for sharing, these won’t last two weeks.
It never lasts that long at my house either!! N x
hi! im wondering whats the purpose of the butter & corn syrup in the recipe? are the amounts to add very critical?
Can anybody tell me the weight of 1/3 cup of popcorn please. Live in UK. Many thanks
77 grams. For clarity, that’s the un-popped corn. The popping corn prior to cooking. The little yellow things before they blow up to be white things. (Just making sure there’s no room for confusion! 🙂 )
Volumetrically, 1/3 of a metric cup is 83ml, as one metric cup is 250ml. That may help with other conversions.
We have now made this 4 times and it is absolutely delicious. If I have a bit too much topping to popcorn ratio, I do find it needs longer than 45 minutes to take away the sticky and make it crunchy.
If cooked perfectly, it really does stay crispy for a long time.
Delicious.
I’m a 1st time caramel corn maker.. My mom used to make huge batches when I was growing up and I’m not sure why I always thought it was so difficult. This was SO EASY! Microwave popcorn was on special so I had a lot of it. I used about 2.5 bags for the “lighter coverage” and it’s perfect! I also didn’t have a really big bowl so I just used a large piece of parchment on the countertop. Totally worked! Reused the parchment for the baking sheets so no extra waste and easy clean up!
Only problem – after I put my gift bags together, I was sad there wasn’t more left for ME! Just going to have to make another batch I guess… and another and another…. 😂❤️
I’m so happy that you enjoyed it Andrea! N x
This was delicious. 10/10! Would recommend
I am happy that you liked it Kelly! N x
Hi Nagi! I made your caramel popcorn yesterday and all I can say is OMG! It’s so amazing and really easy! Definitely addictive! Everyone should make this! Thank you so much for sharing this recipe! 😋😋😋
I am happy that you liked it Judy! N x
I tried this recipe today and oh my gawd it is the absolute BEST caramel corn I have ever eaten. I used glucose syrup in place of corn syrup and increased baking time by 15minutes as instructed. Couldn’t have turned out better. Very delicious. Will definitely be making this again. 5 stars all the way
I’m so glad you liked it Kath! N x
Hi, can you put this popcorn on a cake for decoration and then in the fridge?
Hi Nagi,
I loved the recipe and want to clarify one thing before i try it out.As i don’t have corn syrup i will be using golden syrup wanted to clarify does the baking time remain the same ?
Yes it does Nish! N x
I made this today using the ‘normal’ ratio and it was extremely easy to make and ever so delicious. It’s better than any store bought product. It is very moorish and incredibly difficult to stop eating once you start. Will be a firm favourite in our house.
Heaven help my waistline, this is a great recipe
LOL!! You are too funny Caro N x
Hi Nagi,
I recently came across a trick for easier mixing and caramel distribution: keep the popcorn in a low oven until needed. The warm popcorn slows down the caramel setting when it comes into contact with the popcorn the first time. Have you tried this?