Homemade Caramel Corn
This Homemade Caramel Corn is a crisp, buttery popcorn treat coated in from-scratch caramel sauce and baked until crunchy. Perfect for parties, gifting, and make-ahead snacking.
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Servings: 11 cups
Ingredients
- 10 –11 cups air-popped popcorn about 70–75g
- 1 cup packed light brown sugar 200g
- 1/4 cup light corn syrup 80g
- 1/2 cup unsalted butter 113g
- 1/2 tsp salt
- 1/8 tsp cream of tartar
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 200°F.
- Line 1 or 2 12x17-inch baking sheets with silicone baking mats or parchment paper.
- Place the air-popped popcorn in a very large mixing bowl. Alternatively, spread the popcorn directly onto the prepared baking sheets.
- Remove any unpopped kernels from the popcorn before adding the caramel.
- In a medium saucepan, combine the packed light brown sugar, light corn syrup, unsalted butter, salt, and cream of tartar.
- Place the saucepan over medium heat.
- Stir constantly as the butter melts and the mixture begins to combine.
- Continue stirring until the mixture reaches a simmer around the edges.
- Once the mixture is simmering, stop stirring.
- Allow the caramel to bubble undisturbed for 4 minutes. If using a candy thermometer, the caramel should reach 234–235°F.
- Remove the saucepan from the heat.
- Immediately stir in the baking soda.
- Stir carefully, as the caramel will bubble, foam, and increase in volume.
- Pour the hot caramel over the prepared popcorn.
- Using a large spoon or spatula, gently stir the popcorn until evenly coated with caramel.
- Work slowly and carefully, as the caramel will begin to thicken as it cools.
- Spread the coated popcorn evenly onto the prepared baking sheet or sheets, if it is not already on them.
- Bake for 1 hour.
- Gently stir the caramel corn every 20 minutes during baking to help coat the popcorn evenly and prevent excessive clumping.
- Remove the caramel corn from the oven.
- Allow it to cool on the baking sheet for at least 30 minutes.
- Once cooled, break apart any large clusters as desired.
- Store the cooled caramel corn in an airtight container at room temperature.
- Serve as a snack, party treat, bake sale item, or homemade gift.
Notes
To make this Homemade Caramel Corn gluten free, use plain air-popped popcorn and confirm that it is free from gluten cross-contact.
Verify that the light brown sugar, light corn syrup, butter, salt, cream of tartar, and baking soda are labeled gluten free.
If adding mix-ins such as nuts, chocolate, pretzels, or candy, choose certified gluten-free options.
Use clean baking sheets, bowls, spatulas, and storage containers to avoid gluten cross-contact.
Avoid flavored or microwave popcorn unless the package clearly states that it is gluten free.