I originally published this recipe in 2014 and have since added new photos, helpful success tips, and I have scaled down the amount of air-popped popcorn, so every piece is generously coated. Every holiday season when I was growing up, my late grandmother made a double batch of this beloved homemade caramel corn. Friends and family would flock to the sweet and salty snack, and it never lasted more than a couple of days. Grandma was happy to repeat the process; serving it brought her so much joy. I started this website 2 weeks after she passed away back in 2011, and I originally published this recipe a few years later. I also included a variation of it in two of my published cookbooks (Sally’s Baking Addiction and Sally’s Candy Addiction).
Here’s Why You’ll Love This Caramel Corn
Just 7 ingredients Salty, buttery, sweet Nothing beats the homemade flavor The caramel is chewy-crisp, not a break-your-teeth situation 😉 Enjoy plain or add some flair with nuts, chocolate, or spices A make-ahead dessert recipe or sweet snack; the caramel corn keeps for days (if taste testers can resist!)
I cannot make this stuff fast enough. It’s INCREDIBLY irresistible, and a great holiday snack. In fact, it’s been tradition in our family to serve it along with a batch of spicy honey chex mix or seasoned pretzels as we decorate Christmas sugar cookies. Just a suggestion if you’re hosting a cookie decorating day and need some snack ideas!
Grab These 7 Ingredients:
Do not accidentally use baking powder. I repeat: do not use baking powder.
Use Air-Popped Popcorn
Once you have your popcorn ready, start the caramel sauce.
Easy Air-Popping Method: Add 3 Tablespoons of popcorn kernels to a standard lunch brown paper bag. Seal the bag tightly by folding over the top 2 times. Microwave the kernels for approximately 1 minute 45 seconds on high, or up to 2 minutes depending on your microwave. This DIY air-popped popcorn method makes 5 cups of popcorn. You’ll have to do it twice to get 10 cups, which is what our caramel corn recipe calls for.
Caramel Coating for Caramel Corn
The caramel is a little different from my salted caramel sauce recipe, which is more like drizzle or garnish. Today’s caramel, however, is a caramel sauce that has some elasticity (thanks to the corn syrup), and holding power. Meaning it can cling nicely to the popcorn, and not melt off. Combine the brown sugar, corn syrup, butter, salt, and cream of tartar together in a medium heavy-bottomed pot. Cook and stir over medium heat. Once the butter has melted and the mixture is bubbling around the edges, let it boil for around 4 minutes. If you have a candy thermometer (I use and love this one), use it here. Cook the mixture until it reaches 234–235°F (112–113°C). As soon as the caramel comes off the heat, stir in the baking soda. The mixture will bubble up, almost double in volume, and appear frothy on the surface as you stir; this is normal and expected: Pour over the popcorn, gently stir to combine, and then spread out onto a lined baking sheet: Bake at 200°F (93°C) for 1 hour, stirring every 20 minutes. Baking the caramel corn is imperative and helps the caramel set evenly over the popcorn. Bring to bake sales, tote along on road trips, or serve as a simple finger food at holiday parties—everyone loves this stuff. It’s also a wonderful option if you’re ever in need of gluten free dessert recipes.
