Caramel Popcorn
Sweet, buttery, and perfectly crunchy, this caramel popcorn is a crowd-pleaser for holidays, movie nights, or anytime snacking. Adjust the bake time for your preferred texture—less time for chewy, more for crisp.
Ingredients
5 quarts popped popcorn (about 20 cups)
1 cup unsalted butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
Instructions
Preheat the oven to 250°F (120°C). Line two large shallow baking dishes or rimmed baking sheets with parchment paper or lightly grease them.
Place the popcorn in an extra-large mixing bowl. If needed, work in batches.
Make the caramel: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly. Once it reaches a boil, stop stirring and let it bubble for 4 minutes.
Finish the caramel: Remove from heat and quickly stir in vanilla and baking soda. The mixture will foam up—this is normal.
Coat the popcorn: Immediately pour the hot caramel over the popcorn in a thin stream, stirring as you pour. Mix until the popcorn is evenly coated.
Bake: Divide the coated popcorn between your prepared baking dishes. Bake for 1 hour, stirring every 15 minutes for even coating.
Cool and enjoy: Remove from oven and let the caramel popcorn cool completely. Break into pieces and serve or store in an airtight container.
- Pro Tip
Don’t skip the baking step! Even if you love chewy caramel, baking helps set the coating and gives it that signature texture. For chewier popcorn, bake for just 30–40 minutes instead of the full hour, stirring once halfway through.
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