Oven Baked Homemade Caramel Popcorn

5 from 6 reviews

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


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


  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.


  • 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.


Keywords: Caramel Popcorn