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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

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248 Comments

  1. Rachael says

    December 24, 2021 at 5:27 pm

    Wowsers mctrousers, this is good!!!!
    Should come with an addiction warning 🤣
    Thanks for another winning recipe Nagi – Merry Christmas!

    Reply
  2. Tanisha Stewart says

    December 12, 2021 at 10:56 am

    I enjoyed this recipe! Thank you!

    Reply
  3. Rachel says

    December 11, 2021 at 3:10 pm

    5 stars
    Thank you for your beautiful popcorn recipe it’s definitely going in my permanent collection 😋
    It was so easy to make.
    As I like to use up things I have on hand I substituted the corn syrup with rice malt syrup the 1st time & the 2nd time used a combination on rice malt & golden syrup. I also run out of brown sugar on the 2nd batch so used mix of brown & panela (it looks similar 😛)

    Reply
  4. Rida says

    December 10, 2021 at 2:21 am

    Hey, my ovens min temp is 150 C so is it possible some other way?

    Reply
    • Nagi says

      December 10, 2021 at 9:08 am

      I’ve never tried in at a higher temperature Rida so it might burn. That’s a very hot oven you have if thats the minimum temp! N x

      Reply
  5. Assiah says

    December 6, 2021 at 6:04 am

    Do I need to skip the glucose if I’m using honey and what quantity?

    Reply
  6. Penelope says

    November 30, 2021 at 2:41 am

    Apologizes ….Nagi!

    Reply
  7. Penelope says

    November 30, 2021 at 2:39 am

    Navi….My ovens lowest temp is 170 F…any suggestions?

    Reply
    • Nagi says

      November 30, 2021 at 5:17 pm

      It needs to be 230F, Penelope, for this recipe so if your lowest is 170F you should be fine…just turn it up to 230! N x

      Reply
  8. Precious-gift says

    November 16, 2021 at 10:08 pm

    Hi Nagi, can I try this recipe with white sugar and powdered glucose instead? (for the caramel process)..

    Reply
  9. Amy says

    October 9, 2021 at 7:34 pm

    5 stars
    Made it with honey instead of glucose and worked out just fine. I also added 1 tsp of salt, as well as sprinkle them on top after tossing them in the oven. It was sooooo good, more on the salty side with a hint of sweetness. Perfect!

    Reply
  10. Amber says

    October 4, 2021 at 7:36 am

    5 stars
    I just found out I have a bunch of food allergies and have been struggling to find store bought desserts I can safely eat, so I’m starting to make my own. I tried this today and it IS SO GOOD. I am totally making this for all my family members at Christmas. Instructions were super easy to follow, and I know it lasts two weeks but not sure if will last more than a few days in our house!

    Reply
  11. Brian K Lum says

    October 3, 2021 at 10:50 am

    5 stars
    Amazing!!!! Caramel is so intimidating to make but your steps were so easy to follow. Baking with slow heat definitely the key to crispness. Ingenious!! Thank you for a perfect recipe!

    Reply
  12. Jayne says

    September 21, 2021 at 1:59 pm

    5 stars
    Made this today to help cope with yet another lockdown. Absolutely lovely, added a little salt at the end. Thank you.

    Reply
  13. Amber says

    September 18, 2021 at 6:45 am

    Oh yum!!! Is there a way to make this without butter?? Would it work with something like coconut oil?

    Reply
    • Nagi says

      September 18, 2021 at 6:48 pm

      No sorry, the caramel requires the butter to work 🙂 N x

      Reply
  14. M says

    September 13, 2021 at 11:30 am

    If I wanted to coat in a bit of chocolate should I make it more like a ganache and throw it on after it comes out of the oven?

    Reply
  15. Adrian says

    September 9, 2021 at 2:06 pm

    5 stars
    Made this twice now, it’s very addicting!

    I like to measure the brown sugar in a bowl, then make a well in the center (as if the brown sugar is coating the bowl) for the glucose syrup. That way I can pour the syrup into the pan without any of it getting stuck.

    Another great recipe, thanks a ton!

    Reply
    • Diane says

      October 5, 2021 at 10:13 am

      5 stars
      Omg you’re a genius!

      Definitely stealing this after I almost burnt my caramel while trying to get all the glucose out of the measuring cup.

      And 10/10 recipe, as usual!!

      Reply
      • Nagi says

        October 5, 2021 at 10:21 am

        Careful with that caramel! Glad you like the recipe!

        Reply
  16. Fa says

    September 5, 2021 at 5:53 pm

    How do I turn this into a salted caramel popcorn instead?

    Reply
    • Nagi says

      September 6, 2021 at 12:16 pm

      Hi Fa, just add 1/4-1/2 tsp salt into your caramel 🙂 N x

      Reply
  17. Rebecca O'Neill says

    August 28, 2021 at 1:05 pm

    Holy moley this was absolutely delicious!! I’m going to try it with dark brown sugar next time for extra caramel flavours.

    Reply
  18. Annie says

    August 27, 2021 at 10:43 am

    5 stars
    I live in Australia too and can’t really access glucose syrup easily. Out of curiosity, I tried this recipe with oligosacharide (commonly found in Asian grocery stores in the Korean aisle) and it worked perfectly too! Everyone loved the popcorn it disappeared within 2 hours!

    Reply
  19. Robyn says

    July 22, 2021 at 11:52 pm

    5 stars
    This recipe tastes amazing!!

    Reply
  20. Mari says

    July 21, 2021 at 5:32 pm

    Surprisingly easy to make and definitely a tasty treat. Didn’t have glucose syrup on hand and tried the treacle substitute instead which gave it a slightly bitter after taste, however definitely a great recipe and keen to try it again as per original ingredients. Nagi, how would you make the chocolate version of this?

    Reply
    • Nagi says

      July 21, 2021 at 6:57 pm

      Hi Mary, I’m so glad you loved it!!! By chocolate version, are you meaning the caramel corn covered in chocolate? N x

      Reply
    • Mari says

      July 22, 2021 at 6:35 am

      Hi Nagi
      No, more like a chocolate glazed version made with butter, sugar and cocoa rather than a caramel version. Love to hear any suggestions Appreciate your reply!

      Reply
      • Joaquín says

        August 24, 2021 at 6:19 am

        Hi Nagi! First of all thanks for the recipe! I tried it twice, and in the second one they tasted exaclty like i remembered! The only thing is that after the final part they stayed sticky, not crispy. I dont know if i mess up with the glucose of i should let them stay a little more time on the oven. Do u have a suggestion?

        Reply
    • Latisha Wilson says

      September 5, 2021 at 6:03 pm

      I used honey

      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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