Homemade Caramel Corn
Making homemade caramel corn is easy and quick and it’s a perfect fall treat! All you need is popcorn, butter and sugar to make a delicious snack.
My family is crazy about popcorn in general, but they adore caramel corn! Before I tried making it at home, I thought it’d be a huge chore to make but it turns out that it’s really very quick and easy to whip up a batch of homemade caramel corn in no time. It’s great for after school snacks and even football watching.
For parties, I’ll put the caramel corn out in bags so people can just grab one and go. It helps to corral it better for kids, too.
You start with 16 cups of plain popcorn. I used 1/2 cup of popcorn kernels in my air popper and got just under 16 cups and called it good.
Then you make your caramel mixture on the the stove. Once the caramel is ready to go, coat the popcorn in it by stirring it on. Bake the sheet in the oven for an hour. Someday I’m planning to play around with some other toppings like nuts and chocolate! The caramel corn will keep in an air tight container, although I’m not sure for how long because ours never lasts more than a day.
When the caramel is done cooking, break it apart. You’ll want to work quickly so it doesn’t all get stuck together in on big lump.
- 1 cup brown sugar
- 1 stick butter
- ¼ cup honey (or corn syrup)
- A pinch of salt
- ¼ teaspoon baking soda
- 16 cups of popped popcorn (approximately ½ cup un-popped popcorn kernels, popped in an air popper)
- Preheat oven to 200 degrees.
- Put popcorn in a very, very large bowl.
- Measure out salt and baking soda in to a small bowl and set aside.
- Get out a jelly roll or rimmed baking sheet and set aside.
- In a saucepan, bring the brown sugar, butter and honey to a boil, stirring constantly.
- Once the mixture is boiling, continue to stir continuously for 5 minutes.
- Turn off heat and add baking soda and salt.
- Quickly pour mixture over the popcorn and stir well to coat the popcorn in the caramel.
- Pour popcorn on to the large baking sheet (I put parchment or a baking mat down in case the honey sticks but have never had a problem).
- Bake at 200 degrees for 1 hour.
- Take the cookie sheet out of the oven and quickly begin breaking apart the popcorn. The caramel will harden as it cools and if you don't break the popcorn apart, you'll have popcorn balls or sheets.