Oven Baked Homemade Caramel Corn

Yum. Caramel corn! Along with our famous buckeyes, this was one of the Christmas treats that my mother baked each year. Now, I do the same because it is such a delicious treat – and really, very simple.

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I’ve tried other caramel corns but unless the popcorn is coated in caramel (like this recipe), it’s not caramel popcorn to me! With this recipe you can make your own batch of delicious homemade caramel corn.

This recipe can be made in advance of your festivities because as long as it is stored in an airtight container, it will keep. It will keep quite awhile although I think it’s safe to say you’ll eat it before too long goes by. It really is that good!

Here is the best caramel popcorn recipe. 

Caramel Corn Ingredients:

24 cups plain popped corn
1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

How to Make Homemade Caramel Popcorn:

Pop your popcorn on the stove. Do not salt or butter. Pour popcorn into 2 glass 9×13 pans. The popcorn does not need to be exactly 24 cups. You can use a little more or a little less. I simply fill my pans to the top without measuring every single time. 

Melt butter in a large saucepan on stove over medium heat. Add brown sugar, corn syrup, vanilla and salt. Bring to a rolling boil and boil for 5 minutes, stirring occasionally.

Remove from heat and add baking soda. Stir quickly. Pour caramel over popcorn, mixing well.

Bake pans in a 250 degree oven for one hour, stirring every 15 minutes. Cool. Store in a tightly closed container.

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Oven Baked Homemade Caramel Popcorn

Homemade caramel corn is easier to bake than you expect and far more delicious than any you purchase.

Ingredients

Units Scale
  • 24 cups plain popped corn
  • 1 cup butter
  • 1/2 cup corn syrup
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions

  1. Pop popcorn on the stove. Do not salt or butter. 
  2. Pour popcorn into 2 glass 9×13 pans. 24 cups of popcorn will fill your pans to the top. 
  3. Melt butter in a large saucepan over medium heat.
  4. Add brown sugar, corn syrup, salt and vanilla. Stir and bring to a steady boil. 
  5. Boil mixture for 5 minutes, stirring regularly. 
  6. Remove mixture from heat and add baking soda. Stir quickly.
  7. Pour caramel over popcorn, mixing well.
  8. Bake at 250 degrees for 1 hour. Stir the caramel corn every 15 minutes to ensure an even coating of caramel as the popcorn bakes. 
  9. Cool. Store in a tightly closed container.

Notes

  • The popcorn does not need to be exactly 24 cups. You can use a little more or a little less. I fill my 2 pans to the top without measuring the popcorn most times. 
  • You can also bake this popcorn in 1 large roaster instead of 2 smaller 9×13 pans.

Nutrition

  • Serving Size: 1 cup
  • Calories: 165
  • Sugar: 13.7g
  • Sodium: 212mg
  • Fat: 8g
  • Saturated Fat: 4.9g
  • Carbohydrates: 23.4g
  • Fiber: 1.2g
  • Protein: 1.1g
  • Cholesterol: 20mg

Keywords: Caramel Popcorn

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9 Comments

  1. The little nephews and nieces all devoured this! Thanks for a delicious recipe! Perfect amount of caramel. . everything is covered, unlike the stale store stuff where only every few pieces are completely covered.

  2. This is so delicious and so much cheaper and better than buying caramel corn. People love receiving this as a gift. You do need to make a batch to keep at home and enjoy though! A delicious snack while you are reading and relaxing.

  3. Pingback: Popcorn Recipes and the Perfect TV for Movie Night or Watching Your Fav Sports Game!
    1. Good! You’ll have to let me know what you think, Barb. I’ve already made one batch and need to make another so I can take it to my faculty party as well as our family Christmas celebrations.

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