Homemade Caramel Corn
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(35)
Ingredients
10 servings
- 10–11 cups (about 70–75g) air-popped popcorn*
- 1 cup (200g) packed light brown sugar
- 1/4 cup (80g) light corn syrup*
- 1/2 cup (113g) unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar*
- 1/2 teaspoon baking soda
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Preparation
Step 1
Preheat the oven to 200°F (93°C). Line 1 or 2 12×17-inch baking sheets with silicone baking mats or parchment paper.
Step 2
Pour the popcorn into the largest bowl you have, or spread it onto the prepared baking sheets. (Either way is fine.)
Step 3
Combine the sugar, corn syrup, butter, salt, and cream of tartar in a medium saucepan over medium heat. Stir constantly as the butter melts and mixture comes to a simmer. Once simmering around the edges, allow to bubble, without stirring, for 4 minutes. (If you have a candy thermometer, the caramel should reach 234–235°F (112–113°C).)
Step 4
Remove caramel from heat and immediately stir in the baking soda. The mixture will bubble up, almost double in volume, and appear frothy on the surface as you stir; this is normal and expected. Be careful, it’s very hot.
Step 5
Pour the caramel over the popcorn and, with a large spoon or spatula, stir gently until all of the popcorn has been coated. Go slowly here and have patience; it requires quite a few turns of the spatula/spoon as the caramel begins to harden. If it’s not already, spread the popcorn evenly onto prepared baking sheet(s).
Step 6
Bake for 1 hour, gently stirring every 20 minutes.
Step 7
Allow to cool on the pan for at least 30 minutes. The caramel hardens as it cools. Once cool enough to handle, you can break apart any large clusters.
Step 8
Cover the popcorn tightly once cooled. This caramel corn stays fresh for up to 2 weeks in an airtight container, so it’s a great recipe to make ahead of time.
Step 9
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