This caramel corn is one of the many food-related traditions in my family. My Aunt Sue makes it every year. I start to think about it around Halloween and then associate it with Thanksgiving, Christmas, New Year’s and the rest of the winter holiday season. (Although it would be great any time of year!)
This was my first time making it and I discovered that the recipe is straight-forward and approachable. I have always been nervous to try it because I’m not too familiar with candy-making, but I was excited to see that a candy thermometer is not even required. All you have to do is boil the caramel ingredients for a few minutes, toss the popped popcorn in the caramel, and bake it in the oven to golden, crispy perfection.
I think I may have started a new tradition in my family because everyone, even my husband who doesn’t have much of a sweet tooth, loved this caramel corn. It is not loaded with extras but you could add nuts, candies or chocolates as desired. It is lightly covered in a caramel candy coating, giving it a perfect crunch and burst of sweet caramel without being too rich. 
Caramel Corn
- Total Time: 1 hour 30 minutes
- Yield: 6 quarts 1x
Description
This homemade caramel corn is lightly coated in a sweet caramel candy coating, offering a perfect crunch without being overly rich.
Ingredients
- 1 cup (229g) butter
- 2 cups (402g) brown sugar
- 1/2 cup (175g) light corn syrup
- 1 tsp (5g) salt
- 1/2 tsp (2g) baking soda
- 1 tsp (5mL) vanilla extract
- 6 quarts popped corn
Instructions
- Preheat your oven to 250°F (120°C).
- Pop the corn and set it aside in a large mixing bowl.
- In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly.
- Once it reaches a boil, reduce the heat to low and let it simmer for 5 minutes without stirring.
- Remove the saucepan from heat and stir in the baking soda and vanilla extract. The mixture will foam up.
- Immediately pour the caramel over the popped corn and stir well to coat evenly.
- Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper.
- Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
- Once done, remove from the oven and let it cool completely before breaking into pieces and serving.
Notes
- This caramel corn can be customized by adding nuts, candies, or chocolates.
- It stores well in an airtight container for up to a week.
- No candy thermometer is needed, making it an approachable recipe for beginners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
- Cholesterol: 20
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Frequently Asked Questions
Do I need a candy thermometer to make this caramel corn?
No — the article explicitly notes that no candy thermometer is required, which was one of the reasons the author felt confident trying it for the first time. The method is simply to bring the butter, brown sugar, corn syrup, and salt to a boil and then simmer on low for exactly 5 minutes without stirring, before adding the baking soda and vanilla off the heat.
Why is the caramel corn baked at such a low temperature for so long?
Baking at 250°F (120°C) for 1 hour — with stirring every 15 minutes — dries out the caramel coating slowly and evenly, which is what gives the finished corn its crisp crunch rather than a sticky, chewy texture. A higher temperature would caramelize the coating further and risk burning before the moisture has evaporated.
What does the baking soda do when added to the caramel?
The recipe adds ½ teaspoon of baking soda to the hot caramel off the heat, and the mixture will foam up noticeably. The baking soda creates tiny air bubbles that make the caramel coating lighter and slightly more porous, which helps it cling to and coat all 6 quarts of popcorn more evenly.
How long does this caramel corn keep?
According to the notes, it stores well in an airtight container for up to a week. The notes also suggest you can customize it with add-ins like nuts, candies, or chocolates — the article mentions the recipe is lightly coated so those extras would complement rather than overwhelm.
