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.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can read more in my disclosure policy.
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.