• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Sweet

Caramel Popcorn (Caramel Corn)

By:Nagi
Published:13 Sep '19Updated:23 Dec '20
248 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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Caramel Popcorn on a tray

Caramel Popcorn

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Dessert, Sweet
Western
4.99 from 65 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 @RecipeTinEats.

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!! 😂

Nagi Dozer selfie attempt

SaveSave

Previous Post
Frozen Strawberry Daiquiri!!
Next Post
Lamb Koftas with Yoghurt Dressing

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Stack of Flourless Chocolate Brownies (gluten free) slices with milk and flowers in the background

Flourless Chocolate Brownies (gluten free)

Close up of colourful Christmas Cookies

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

Close up of slices of Blueberry Lemon Loaf , easy blueberry recipe

Blueberry Bread Loaf

More Sweet

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




248 Comments

  1. Sheryl Granade says

    July 20, 2021 at 4:15 am

    5 stars
    I love this popcorn I’ve never been able to make it but this is the best!!
    Thank you

    Reply
  2. Kiki says

    June 16, 2021 at 4:16 am

    Hi Nagi
    Can I substitute the butter for oil

    Reply
    • Nagi says

      June 16, 2021 at 12:43 pm

      No not for this recipe sorry Kiki! N x

      Reply
  3. Sam says

    June 5, 2021 at 7:35 am

    4 stars
    Way too much butter. I ended up with a small layer of caramel soaked in butter.

    Reply
  4. Tasneem says

    May 26, 2021 at 3:49 am

    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….

    Reply
    • Nagi says

      May 26, 2021 at 3:21 pm

      Here’s the link Tasneem – https://www.recipetineats.com/slightly-sweet-salty-butter-popcorn-keep-crispy/ N x

      Reply
  5. Beryl says

    April 28, 2021 at 2:01 am

    5 stars
    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

    Reply
    • Nagi says

      April 28, 2021 at 12:22 pm

      I know this problem all too well Beryl!! N x

      Reply
  6. Ibrahim says

    April 6, 2021 at 5:04 am

    5 stars
    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.

    Reply
    • Nagi says

      April 6, 2021 at 8:04 am

      I’m so glad it was a hit Ibrahim, that’s awesome! N x

      Reply
  7. Jenny says

    March 30, 2021 at 11:06 am

    5 stars
    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!

    Reply
  8. Narrow says

    March 10, 2021 at 11:05 am

    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

    Reply
    • Daniel Aitken says

      June 6, 2021 at 7:44 am

      Multiply the ingredients by 8. I’ve found that the recipe as stated divides into 10 portions nicely. Hope this helps

      Reply
  9. Bella S says

    March 7, 2021 at 6:45 pm

    5 stars
    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!

    Reply
  10. Wenjing says

    February 28, 2021 at 3:49 pm

    Hi would using microwave butter popcorn alter the taste or crispiness of this recipe?

    Reply
    • Nagi says

      March 1, 2021 at 10:15 am

      Hi Wenjing, yes it would as it’s got a stack of added butter in it – N x

      Reply
  11. Jen says

    February 27, 2021 at 5:41 am

    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!

    Reply
    • Nagi says

      February 27, 2021 at 10:57 am

      Hi Jen, I actually talk about the purpose of the corn syrup in this post! 😉 N x

      Reply
  12. Amari says

    February 21, 2021 at 1:12 am

    Looking forward to making this! When in the process can I add nuts? Should I roast them first?

    Reply
    • Nagi says

      February 22, 2021 at 11:10 am

      Hi Amari, roast and then toss in with the popcorn when adding the caramel. N x

      Reply
  13. Mariloy Galle says

    February 15, 2021 at 8:54 am

    5 stars
    Just made caramel popcorn for the first time using your recipe exactly. It’s awesome. Thanks so much.

    Reply
    • Nagi says

      February 16, 2021 at 2:22 pm

      You’re so welcome Mariloy!! N x

      Reply
  14. Claire says

    February 13, 2021 at 7:25 pm

    These are in the oven …. can’t wait ! They look great

    Reply
  15. Marion Perera says

    February 12, 2021 at 8:07 pm

    Hi Nagi,

    Can I know how much glucose should I add?

    Reply
  16. Jerri cheesecake says

    February 10, 2021 at 8:47 am

    Popcorn was great!
    Can I make this with demerara sugar or granulated if I need to?

    Reply
    • Nagi says

      February 10, 2021 at 8:59 am

      Hi Jerri, I prefer fine sugar as it dissolves easier and reduces the risk of crystallisation – N x

      Reply
      • Moaaza says

        May 11, 2021 at 4:50 am

        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?

        Reply
  17. Steph says

    February 7, 2021 at 3:24 am

    What temp do you oven it at??

    Reply
    • Nagi says

      February 8, 2021 at 2:37 pm

      Hi Steph, it’s noted there in step 1: Preheat oven to 110°C/230°F. N x

      Reply
  18. David says

    February 2, 2021 at 9:37 am

    How do you make glucose from scratch? I don’t have corn syrup!

    Reply
    • Nagi says

      February 2, 2021 at 8:13 pm

      Hi David, I have other subs listed in the notes as well! N x

      Reply
  19. Jackie says

    January 31, 2021 at 3:58 am

    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.

    Reply
  20. Louise says

    January 11, 2021 at 12:28 am

    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!!

    Reply
    • Nagi says

      January 11, 2021 at 1:47 pm

      I know this feeling well – but for testing purposes I withheld from eating it all! N x

      Reply
Older Comments
Newer Comments

Primary Sidebar

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top