Homemade Caramel Corn

You won't believe how simple it is to make homemade caramel corn! It's simple to make it as chewy or as crunchy as you'd like and it only takes about 30 minutes.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 505kcal

Author Karly Campbell

Ingredients

12 cups popped popcorn about 1/2 cup kernels or about 2-3 bags microwave popcorn
1 cup peanuts optional
1 cup brown sugar
1/4 cup light corn syrup
1/2 cup butter cubed
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cinnamon optional
Pinch of salt

Instructions

Preheat oven to 250 degrees.
Place popcorn and peanuts (if using) in a large bowl and set aside.
Add the brown sugar, corn syrup, and butter to a small microwave safe bowl.
Microwave for 2 more minutes and stir.
Return to microwave for another 2 minutes. Stir to combine. The mixture should be hot and bubbly.
Stir in the vanilla, baking soda, and cinnamon (if using). The mixture will get a bit foamy.
Stir and then pour over the large bowl of popcorn. Mix well to coat popcorn and sprinkle lightly with salt.
If you want your caramel corn very chewy, go ahead and eat it now. Otherwise, pour caramel corn onto a foil or parchment paper lined baking sheet in a single layer.
Bake for 5 minutes and then stir and taste. Keep baking and stirring every 5 minutes (up to 20 minutes of baking) until the popcorn is as crunchy as you'd like. It will harden up a bit as it cools.
Break apart any large clumps and let cool.

Notes

The cinnamon is completely optional, but we like the subtle flavor it adds to the caramel corn. Pumpkin spice is also a delicious addition.

Store in an air tight container for up 2 weeks.

Nutrition