Homemade Caramel Corn

Carmel Corn

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Carmel Corn

Homemade Caramel Corn

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 12 cups Popped popcorn (about 1/2 cup kernels or about two bags of unbuttered microwave popcorn)
  • 1 cup Light brown sugar
  • 1/4 cup Light corn syrup
  • 1/2 tsp Sea salt
  • 1/2 cup Butter
  • 1/2 tsp Baking soda
  • 1 tsp Vanilla


  • Place the popped popcorn into a big bowl, one that is at least twice the volume of the popcorn itself.
  • Remove any un-popped kernels and set aside.
  • Combine the brown sugar, corn syrup, butter and salt in saucepan.
  • Bring to a boil over medium heat, stirring enough to blend.
  • Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  • Remove from the heat and stir in the baking soda and vanilla.
  • Make sure the mixture is stirred very well, then immediately pour over the popcorn.
  • Stir well to coat all of the popcorn.
  • Spread coated popcorn out on one large or two smaller cookie sheets.
  • Bake in a pre-heated 200 degree oven for 1 hour, stirring every 15 minutes.
  • Spread out on waxed paper and let cool.


Calories: 419kcal | Carbohydrates: 98g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 490mg | Potassium: 224mg | Fiber: 5g | Sugar: 72g | Vitamin A: 114IU | Calcium: 86mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Not a fan of corn syrup & replace it with honey, l also add 1 TB of molasses.

  2. Joan Montroy says:

    Been making this for years but I use puffed corn so never have old maids…delicious