Caramel Corn is quintessential fall food and this recipe is quick, easy, and can be made in the microwave! No candy thermometers or complicated instructions, just warm, buttery caramel coated bites. Now there are generally 2 schools when it comes to caramel corn: those who like it warm and soft, and those who like it crisp and crunchy. This recipe is awesome because 1. It tastes amazing, 2. It’s suuuper easy, and 3. You can make it gooey or crunchy. You can even form it into popcorn balls. Pretty much anyone and everyone who eats this asks for the recipe!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Popped popcorn – Plain, air-popped popcorn works best here. However, if you’re in a pinch, even butter flavored microwaved popcorn will do.
- Brown sugar
- Corn syrup – Light or dark will work. For anyone worried, this is not the same as high fructose corn syrup, which is as enzyme-converted sweetener that contains a lot of fructose. Karo and similar brands of light or dark corn syrup found at the store are very low in fructose. It’s added here to help make a smooth caramel that won’t crystalize.
- Salt
- Butter – Always use real butter if you can!
- Baking soda – This is the “secret ingredient” in this recipe. The baking soda causes the hot caramel to expand, making it easy to coat each piece of popcorn easily.
- Vanilla extract
Equipment
- Microwave-safe bowl – This caramel corn is like a fun science experiment. Use a much larger bowl than you think you’ll need, as the caramel expands quickly when you add the baking soda!
- Large mixing bowl – To make your life easier, you’ll want a very big bowl for mixing the popcorn with the caramel. The largest bowl you can find. Use one that is way bigger than you think you’ll need, it just makes it SO much easier to stir. I use a ridiculously large bowl like this one for my caramel corn, and also rice krispy treats. It’s one of my most favorite kitchen tools!
How to Make Easy Caramel Corn
- Put your popcorn in a very large bowl and set aside. You’ll want to make sure you carefully remove ALL unpopped kernels from the bowl so you don’t break a tooth.
- You’ll combine brown sugar, butter, and a little corn syrup in a large microwave-safe bowl and microwave just until everything melts together and is stirred smooth. TIP: Cut your butter into small pieces so it melts quicker.
- After it’s melted and smooth, then you’ll microwave it for a couple more minutes to dissolve the sugar. It will look like caramel after you pull it out (because it is caramel!).
- The magic happens when you add the vanilla (watch it sizzle!) and the baking soda. Stir in the baking soda and you’ll see the caramel actually grow and become lighter in caramel and almost….fluffy.
- Pour the caramel over the popcorn and toss well with a large spoon or silicone spatula until every kernel is well coated. Enjoy as is, or transfer to a baking sheet and bake for crispy caramel corn.
Storing and Other Tips
- Gooey caramel corn is best eaten while fresh and warm.
- Crunchy caramel corn will last several days if kept in an airtight container at room temperature.
Crunchy Caramel Corn Instructions
If you’d like to turn your soft caramel corn into crunchy caramel corn, all you need to do is bake it! Just spread it all out on a foil-lined baking sheet and bake at 300°F for about 30 minutes, stirring every 10-15 minutes.
Frequently Asked Questions
You can certainly play around with this recipe as you like as far as add ins go! Cinnamon and toasted nuts work really well, like in this Cinnamon Bun Popcorn.
The gooey caramel corn is best for eating right away, but if you bake it to make it crunchy, it makes a great treat to package up and gift!
Yes! Corn syrup introduces a different type of sugar to the mix which prevents crystals from forming and produces a nice, smooth caramel.
Easy Caramel Corn
Ingredients
- 12 cups popped popcorn about ½ cup kernels
- 1 cup brown sugar
- ¼ cup Karo corn syrup light or dark is fine
- ⅛ teaspoon salt if you are using salted microwave popcorn then omit salt here
- ½ cup real butter 1 stick
- ½ teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Pop popcorn and set aside.
- Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.
- While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need. Also, remove any un-popped kernels. When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Stir well and then pour over popcorn and stir up popcorn immediately to coat.
- Eat warm straight out of the bowl, or spread out onto waxed paper or foil and let cool to room temperature (for soft, gooey popcorn).
For Crunchy Caramel Corn
- Spread warm caramel corn out on a parchment-lined cookie sheet (you might need 2) and bake at 300℉ for about 20-30 minutes, stirring every 10-15 minutes. Pull out a piece and pop it in the fridge to let it cool quickly to test crunchiness!
Notes
- Gooey caramel corn is best eaten while fresh and warm.
- Crunchy caramel corn will last several days if kept in an airtight container at room temperature.
Nutrition
Questions & Reviews
Awesome, easy, delicious recipe! I’ll never use another recipe again.
I, along with everyone else here, has also made this too many times to count. It has been requested that I bring it to game nights and such even. Thank you SO SO SO much for this recipe!!!
Udy's- it can be doubled, but I've noticed that I sometimes have to cook the caramel mixture a little extra. There's just more of it so it takes a little longer.
I am absolutely addicted to your site (well and the popcorn)!! I doubt if my boys will ever eat plain old buttered popcorn again. In fact they're at the table right now fighting over the last few kernels of your 'Caramel Corn'.
I just had a quick question. Doubling this recipe will have the same result right…? I have family coming into town and wanted to make a larger batch. Thanks for all the great recipes! I will be a follower for life!!
Sam I'm not sure- the brown sugar is needed for the actual caramelization process and when you start playing around with it, it can do funny things. But splenda brown sugar mix does have some natural sugar crystals in it, so who knows. If you try it let us know!
I am seriously addicted to this popcorn. I was thinking about ways I could make it lower in calories and was wondering… Do you think you could use the brown sugar that splenda makes? Or would it not do the same thing that brown sugar does? Also I know that light butter works well instead of the full fat.
Thanks, Sam
I just made this with Splenda brown sugar blend and it worked great!
Lydia- one stick is 1/2 C butter
Trisha- if it's soft and gooey, then it's best eaten fresh. If it's baked crunchy it will last a few days.
Mary Kelly- bummer! I will update the instructions to add both options.
So I tried this "updated" crunchy version and it tasted burnt. I think I am going to stick with your original posting cooking the popcorn for an hour on 200, stiring every 15 minutes because that has always turned out more than delicious.
I put it in the 300 oven for just 10 minutes and it was perfect. No need to do the half hour.
I've made this a few times and I LOVE IT…do you have any idea how long it will keep in an airtight container?
when you say 1 stick of butter..is it actually 2 cups of butter because thats what we have in Canada? Thanks.