Caramel Popcorn Recipe
Old-fashioned caramel popcorn made with brown sugar, butter, and your choice of syrup—baked until golden and crisp, or left slightly chewy for that classic homemade feel.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 5 quarts (20 servings) 1x
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
5 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup (or honey/maple syrup for variation)
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Instructions
- Preheat the oven to 250°F (120°C). Place popcorn in a very large bowl.
- In a saucepan over medium heat, melt butter. Stir in brown sugar, syrup, and salt.
- Bring mixture to a boil, stirring constantly. Then stop stirring and let it boil for 4 minutes.
- Remove from heat and quickly stir in vanilla and baking soda.
- Pour caramel in a slow stream over the popcorn, stirring gently to coat evenly.
- Divide coated popcorn between two shallow baking pans.
- Bake for 1 hour, stirring every 15 minutes.
- Let cool completely before breaking into pieces. Enjoy!
Notes
- Swap in honey or maple syrup if you want this caramel popcorn recipe without corn syrup.
- For chewier texture, bake for 45 minutes instead of an hour.
- You can add peanuts, cashews, or even a bit of flaky salt on top for extra flavor.
- Store in an airtight container once it cools—it keeps well for up to a week (if it lasts that long!).
Nutrition
- Serving Size: 1 cup
- Calories: 253kcal
- Sugar: 24g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 24mg
Find it online: https://rsyep.com/caramel-popcorn-recipe/