Name: Classic Caramel Popcorn
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Other
Ingredients: 18 cups popcorn; 1 cup butter; 2 cups brown sugar; 0.5 cup corn syrup; 1 tsp salt; 0.5 tsp baking soda; 1 tsp vanilla

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Classic Caramel Popcorn

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Ingredients

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Instructions

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Instructions

Preheat oven to 250 degrees F. Use an air popper to pop 18-20 cups popcorn.

Melt butter in a medium saucepan. Add brown sugar, corn syrup and salt, and stir constantly over medium heat. Once the mixture boils, stop stirring and set a timer for 4 minutes.

Remove from heat and add in baking soda and vanilla. Stir well and carefully pour caramel over popcorn. Combine and split into two pans. (Note: I use disposable foil roasting pans for easier cleanup.)

Place in preheated oven for 1 hour, stirring every 15 minutes. Let cool, then break into individual pieces and store in an air-right container.

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Tips & Tricks (5)

Pop Your Corn Fresh 🍿
Pop your popcorn immediately before making the caramel coating—freshly popped kernels are still warm and will absorb the caramel better, creating a crispier final product that stays crunchy longer.
Caramel Temperature Precision 🌡️
Heat your caramel mixture to exactly 240°F (soft-ball stage) before pouring—this ensures the coating sets properly and won't become sticky or grainy as it cools.
Baking Soda Timing is Critical ⏱️
Add baking soda to the hot caramel off the heat and stir vigorously for 30 seconds before coating—this creates the signature light, airy texture and prevents dense, heavy popcorn.
Even Coating Technique 🎯
Pour the warm caramel over popcorn in a large, shallow pan and fold gently with a spatula rather than stirring—this distributes the coating evenly without crushing kernels or creating clumps.
Cool and Store Smart 🧊
Spread the coated popcorn on parchment paper to cool completely before storing in an airtight container—this prevents condensation buildup that causes the coating to soften and lose its satisfying crunch.