Homemade Caramel Corn

4.56 from 52 votes

This homemade caramel corn recipe takes 20 minutes to make, uses ingredients you probably have on hand (NO corn syrup) and tastes amazing!

Prep Time10

Cook Time10

Total Time20

Course: Snacks

Cuisine: American

Servings: servings

Calories: 250kcal

Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
Pour the caramel corn out onto the prepared baking sheets, and let cool completely.

Line your baking sheets with parchment for easy clean up.
Don't skip the baking soda! It helps keep the caramel light and fluffy so it distributes nicely on your popcorn.
The hard crack stage happens at 300°F. If you don't have a candy thermometer, you can do the cold water test: spoon some of the caramel into a glass of cold water. When the caramel is ready, it will form brittle strands in the water and the strands will This homemade caramel corn recipe takes 20 minutes to make, uses ingredients you probably have on hand (NO corn syrup) and tastes amazing! when you bend them.