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:
-
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:
-
BAKING SODA (aka bi-carbonate soda, or bi-carb for short); and
-
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:
-
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
-
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
-
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!
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!! 😂
Wowsers mctrousers, this is good!!!!
Should come with an addiction warning 🤣
Thanks for another winning recipe Nagi – Merry Christmas!
I enjoyed this recipe! Thank you!
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 😛)
Hey, my ovens min temp is 150 C so is it possible some other way?
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
Do I need to skip the glucose if I’m using honey and what quantity?
Apologizes ….Nagi!
Navi….My ovens lowest temp is 170 F…any suggestions?
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
Hi Nagi, can I try this recipe with white sugar and powdered glucose instead? (for the caramel process)..
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!
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!
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!
Made this today to help cope with yet another lockdown. Absolutely lovely, added a little salt at the end. Thank you.
Oh yum!!! Is there a way to make this without butter?? Would it work with something like coconut oil?
No sorry, the caramel requires the butter to work 🙂 N x
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?
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!
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!!
Careful with that caramel! Glad you like the recipe!
How do I turn this into a salted caramel popcorn instead?
Hi Fa, just add 1/4-1/2 tsp salt into your caramel 🙂 N x
Holy moley this was absolutely delicious!! I’m going to try it with dark brown sugar next time for extra caramel flavours.
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!
This recipe tastes amazing!!
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?
Hi Mary, I’m so glad you loved it!!! By chocolate version, are you meaning the caramel corn covered in chocolate? N x
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!
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?
I used honey