This Classic Caramel Corn is sweet, crunchy, and buttery — a timeless treat that never goes out of style. Whether you make it for movie nights, holiday gifts, or just to satisfy your sweet tooth, this homemade version beats the store-bought kind every time. The caramel coats each popcorn kernel perfectly, creating that irresistible golden crunch.
Ingredients
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10 cups popped popcorn (about ½ cup unpopped kernels)
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1 cup packed brown sugar
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¼ cup light corn syrup
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½ cup (1 stick) unsalted butter
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¼ teaspoon cream of tartar (optional, helps prevent crystallization)
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½ teaspoon baking soda
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1 teaspoon vanilla extract
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½ teaspoon salt
Cooking Time
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Prep time: 10 minutes
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Cook time: 1 hour
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Total time: 1 hour 10 minutes
Serving
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Serves 8
Instructions
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Preheat the Oven:
Set the oven to 250°F (120°C). Line two large baking sheets with parchment paper and set aside. -
Prepare the Popcorn:
Pop your popcorn using your preferred method (air popper or stovetop). Remove any unpopped kernels and spread the popcorn evenly across the prepared baking sheets. -
Make the Caramel:
In a medium saucepan, combine brown sugar, butter, corn syrup, salt, and cream of tartar (if using). Bring to a gentle boil over medium heat, stirring constantly. Once it starts boiling, stop stirring and let it cook for 4–5 minutes until the caramel turns a deep golden color. -
Add Baking Soda and Vanilla:
Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will bubble up — stir until smooth. -
Coat the Popcorn:
Pour the hot caramel over the popcorn. Use a spatula to toss and coat evenly (it’s okay if some spots aren’t perfect; the oven will help distribute the caramel). -
Bake:
Bake for 45 minutes to 1 hour, stirring every 15 minutes to ensure even coating. The caramel will harden as it cools. -
Cool and Serve:
Remove from the oven and let the caramel corn cool completely before breaking into clusters. Store in airtight containers.
Nutrition (per serving)
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Calories: 260
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Fat: 11g
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Carbohydrates: 39g
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Sugar: 28g
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Protein: 2g
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Fiber: 2g
Tips
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For extra flavor, sprinkle with a bit of sea salt or drizzle with melted chocolate once cooled.
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Make sure your popcorn is dry before adding the caramel to help it stay crisp.
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You can add nuts like pecans or almonds before baking for a crunchy mix.
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Store in an airtight container for up to 2 weeks — it stays crispy and delicious.
Golden, buttery, and perfectly crunchy, this Classic Caramel Corn makes a nostalgic treat that’s impossible to stop munching — sweet, crisp, and just right for sharing (if you can part with any).
