This Easy Homemade Caramel Corn is a family favorite, with buttery, caramel-y flavor and plenty of satisfying crunch. It’s made without corn syrup, making it a great option for easy snack recipes when a homemade treat is in order.
After trying lots of recipes for homemade caramel corn without corn syrup, this version finally became a favorite. The popcorn has that classic buttery caramel flavor that caramel corn should have.
With just a handful of ingredients, this treat comes together without much fuss. It has quickly moved up the list of the most requested family treats, thanks to its irresistible combination of popcorn and sweet caramel flavor.
The recipe starts with 10 cups of popped popcorn, which gets coated in a rich caramel mixture made with butter and light brown sugar. Vanilla extract adds another layer of flavor, while baking soda helps complete the caramel mixture.
A little salt can be added to taste, giving the sweet caramel corn a balanced finish. The result is a homemade popcorn treat that delivers plenty of buttery, caramel-y goodness without requiring corn syrup.
Prep Time
10 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
25 minutes
Ingredients
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10 Cups of Popped Popcorn
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Salt
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1 Cup Butter (Sweet Cream Salted)
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1 Cup Light Brown Sugar
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2 tsp. Vanilla
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1/2 tsp. Baking Soda
Instructions
- Measure out 10 cups of popcorn. You can pop the kernels on the stovetop, use an air popper, or prepare them in the microwave. Once popped, carefully remove any unpopped kernels to avoid biting into them later.
- Sprinkle the popcorn with a little salt to create a sweet and salty combination that pairs especially well with the caramel.
- In a medium saucepan, melt 1 cup of butter over low to medium heat. Keep the temperature gentle enough to melt the butter without burning it or allowing it to turn into brown butter.
- Add 1 cup of light brown sugar and stir until the sugar and melted butter are thoroughly combined. If a thin layer of butter remains on the surface, continue stirring over low heat until the mixture comes together smoothly.
- Once the butter and sugar are fully incorporated, increase the heat to medium-low, just enough to bring the mixture to a gentle boil. When bubbles begin to appear across the surface, set a timer for 4 minutes and let the caramel cook without stirring.
- After 4 minutes, stir in 2 teaspoons of vanilla extract. Set the timer for another minute and continue stirring to incorporate the vanilla into the caramel.
- When the minute is up, add ½ teaspoon of baking soda and mix well. The caramel will foam up and change color as the baking soda reacts with the mixture. This reaction creates tiny air bubbles that make the caramel lighter, smoother, and easier to coat the popcorn. Remove the saucepan from the heat.
- Gradually drizzle the caramel over the popcorn, adding a little at a time. Gently toss and fold the popcorn with a spoon until the kernels are evenly coated.
- Spread the caramel corn onto a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat. Let it cool completely before serving. For the best flavor and texture, enjoy it soon after preparation. Any leftovers can be stored in an airtight container for a few days.
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