Homemade Caramel Corn | CookOS

Caramel Corn

Name: Homemade Caramel Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup butter (2 sticks); 1 cup packed brown sugar; 1 tsp vanilla extract; 1/2 tsp baking soda; 16 cups popped popcorn

Homemade caramel corn is a simple sweet and crunchy snack made by coating popcorn in a buttery brown sugar caramel sauce. This stovetop version comes together quickly and delivers better flavor than store-bought alternatives.

🌍American 🏷️Caramel corn 🏷️Popcorn 🏷️Snack 🏷️Dessert 🏷️Sweet Brown sugar

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

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Ingredients

1 cup butter (2 sticks)
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
16 cups popped popcorn

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Instructions

1
In a medium saucepan over medium heat, melt the butter.
2
Stir in the packed brown sugar until combined.
3
Bring the mixture to a boil and cook for 4-5 minutes, stirring constantly, until the sauce thickens.
4
Remove the pan from the heat and carefully stir in the vanilla extract.
5
Add the baking soda and stir until the mixture foams up and becomes lighter in color.
6
Pour the hot caramel mixture over the popped popcorn.
7
Using a spatula, gently fold and stir the popcorn until it is evenly coated with the caramel.
8
Spread the caramel corn in a single layer onto a baking sheet lined with parchment paper.
9
Allow the caramel corn to cool completely on the baking sheet until the caramel hardens. Break apart any large clumps before serving.

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Tips & Notes

Pro tips

Cook the butter and brown sugar mixture to 240°F (soft-ball stage) before pouring; this prevents the caramel from being too soft or hard on the popcorn.
Add baking soda off heat and stir immediately—it will foam and lighten the caramel, helping it coat evenly.
Toss the popcorn quickly and thoroughly with the warm caramel to ensure even coating; work fast before it sets.
Spread coated popcorn on a baking sheet and bake at 200°F for 10–15 minutes to crisp it up and prevent sticking.

Substitutions

Butter → Coconut oil (note: reduces richness, use clarified coconut oil for best texture)
Brown sugar → Granulated sugar with 1 tbsp molasses (note: slightly less deep flavor)
Vanilla extract → Almond extract or rum extract (note: use same amount, flavors will differ)

Storage & make-ahead

Store cooled caramel corn in an airtight container at room temperature for up to 5 days. Reheat in a 200°F oven for 5 minutes if it loses crispness.

Common Questions

How do you keep caramel corn from getting soggy?

Pop the coated popcorn in the oven at 200°F for 10–15 minutes to dry out the caramel and prevent it from absorbing moisture.

Can you make caramel corn ahead of time?

Yes. Store cooled caramel corn in an airtight container for up to 5 days. It will stay crisp if kept dry.

What does baking soda do in caramel corn?

Baking soda neutralizes the acidity of brown sugar and helps the caramel coat the popcorn evenly without clumping.

Why does my caramel corn stick together?

The caramel was likely not cooked to the right temperature or wasn't tossed evenly. Cook the caramel to 240°F (soft-ball stage) and stir constantly when mixing.