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 love this popcorn I’ve never been able to make it but this is the best!!
Thank you
Hi Nagi
Can I substitute the butter for oil
No not for this recipe sorry Kiki! N x
Way too much butter. I ended up with a small layer of caramel soaked in butter.
Hi Nagi. This looks amazing and I’m sure it’s delish just like every other recipe of yours that I’ve tried. The link for Light n Salty butter popcorn seems to not be working….
Here’s the link Tasneem – https://www.recipetineats.com/slightly-sweet-salty-butter-popcorn-keep-crispy/ N x
i did the 1/3 cup popcorn but added about 3 cups pecan halves so it became the lighter coverage that I wanted. I only have 1 issue – it’s too addictive!! I wanted to see how long it will stay crispy but I don’t think it will last a week! I had to take some to work so I wouldn’t eat it all
Great recipe!! Thanks
I know this problem all too well Beryl!! N x
This is the best popcorn i ever ate. My mom, dad, sister and i all agree to that. I used white sugar instead of brown since i dont have any and used quarter a cup of corn syrup since i ran out. Ill definitely cook it again.
I’m so glad it was a hit Ibrahim, that’s awesome! N x
My children came back from the movies with a leftover bucket of popcorn. I made this recipe, omitting the salt in the caramel as the popcorn was already plenty salty. It was fabulous, and the whole family agreed that it was better than anything we’d ever bought!
Hi Nagi!
How would you go about increasing the portion size? I’m looking to make this recipe for about 80 people and I want to avoid making a dozen batches. I’d rather make it all at once. thanks x
Multiply the ingredients by 8. I’ve found that the recipe as stated divides into 10 portions nicely. Hope this helps
You’re a genius Nagi! This was yummo. Except I stupidly put the popcorn in a glass container and in my haste to open the jar and shove a handful in my mouth smashed everything all over the floor! It’s so frickin delicious, I considered trying to eat around the glass shards and probably would have if I wasn’t pregnant! Got my next batch in the oven now. Yum!
Hi would using microwave butter popcorn alter the taste or crispiness of this recipe?
Hi Wenjing, yes it would as it’s got a stack of added butter in it – N x
Hi, I want to make this recipe, but I was wondering what the corn syrup does exactly. In another recipe I found, they use 1/4 cup corn syrup instead of 1/2. How does the extra corn syrup impact the results of the popcorn?
Thank you!
Hi Jen, I actually talk about the purpose of the corn syrup in this post! 😉 N x
Looking forward to making this! When in the process can I add nuts? Should I roast them first?
Hi Amari, roast and then toss in with the popcorn when adding the caramel. N x
Just made caramel popcorn for the first time using your recipe exactly. It’s awesome. Thanks so much.
You’re so welcome Mariloy!! N x
These are in the oven …. can’t wait ! They look great
Hi Nagi,
Can I know how much glucose should I add?
Popcorn was great!
Can I make this with demerara sugar or granulated if I need to?
Hi Jerri, I prefer fine sugar as it dissolves easier and reduces the risk of crystallisation – N x
The first time I made this recipe using golden syrup and it was perfect, so so so delicious. I’m making it again now using glucose and it’s come out a very light brown colour. Any idea why this is?
What temp do you oven it at??
Hi Steph, it’s noted there in step 1: Preheat oven to 110°C/230°F. N x
How do you make glucose from scratch? I don’t have corn syrup!
Hi David, I have other subs listed in the notes as well! N x
I saw your story on your Facebook of you putting bacon in your caramel corn. Total genius move! Yum!!! How long can you store it that way? I know that it will not last long in my house but want to make sure I store safely.
This caramel popcorn is seriously good and easy to make. I have no idea how you could possibly know that it stays crunchy for three weeks….mine is always gone pretty quick.
Another one of your fantastic, easy to follow and fun recipes, Nagi. Thank you!!
I know this feeling well – but for testing purposes I withheld from eating it all! N x