This Caramel Popcorn recipe is the perfect sweet treat that’s easy to make in one pan. The BEST easy caramel corn recipe made with basic ingredients in 15 minutes or less!
Estimated reading time: 10 minutes
‘Tis the season for sweet treats and indulgent snacks, and this Caramel Popcorn recipe is one of our absolute favourites!! It’s the perfect EASY homemade caramel recipe poured over pan-popped popcorn – we love making it for holiday gatherings and we always make a big batch to give away as gifts to friends and neighbours.
If you’ve never made homemade caramel popcorn before, you’ve GOT to try this easy recipe! There’s something so magical about golden, sticky popcorn clusters and the perfect combo of sweet and salty, with a hint of crunch that makes caramel corn oh-so irresistible, especially when you make it at home in your own kitchen!
If you’ve never made homemade caramel popcorn before, don’t be afraid! With a few simple tips and tricks homemade caramel is easy to make – even for beginners!
- Pop the popcorn first. Set the popcorn aside on the baking sheet while you make the caramel so it’s all ready to go as soon as the caramel is done.
- Use room temperature butter and cream. This will help the caramel sauce become smooth without lumps and will prevent it from becoming too hard too quickly.
- Measure out all ingredients before you start. This will prevent you from having to walk away from the caramel.
- Use unsalted butter. Salted butter works too, but you’ll have to adjust the salt content afterward to make sure you achieve the correct balance between sweet and salty.
- Choose the right pan. Use a heavy bottom pan with a flat bottom and a properly sized burner for your pan. Even heat distribution prevents the sugar from scorching and burning.
- Use medium or medium low heat. Heat that’s too low will cause the sugar to take forever to caramelize, but a pan that’s too hot will cause the caramel to burn. Avoid stirring initially but gently swirl the pan a little if necessary to ensure even melting.
- Lower the heat to low once the sugar is melted and has an auburn brown colour. Once the sugar is at least 60-70% caramelized, feel free to stir gently to encourage the remaining sugar to caramelize.
- Add butter (and the cream in the next step) gradually, mixing constantly but gently. Be careful, the mixture will bubble.
If you run into issues with your homemade caramel sauce for caramel corn, try one of these tricks:
- If the sugar crystallizes or gets a grainy texture: Add a teaspoon or two of water in with the crystallized/grainy sugar. Avoid stirring the sugar as it melts. Put a lid on the pan for a few minutes to create steam and dissolve any sugar crystals on the sides of the pan.
- If the caramel turns out bitter or burnt: Unfortunately once it burns, there’s not much you can do to save it. Try again but lower the heat on your pan and watch it closely.
- If the caramel separates: Using room temperature butter and cream helps to prevent this. If you end up with separated caramel, you can stir the caramel gently and gradually warm it over low heat while stirring.
- If the caramel turns lumpy when you add the cream: Using room temperature cream will prevent lumps. Adding cold cream can cause the caramel to seize and harden very quickly, making it impossible to pour over the popcorn. Add the cream slowly, pouring it in a thin stream while whisking constantly. If lumps do occur, gently heat the mixture again over low heat while whisking until it becomes smooth.
Here at The Busy Baker we’ve shared so many delicious recipes with you that are perfect for the holiday season. We love baking for the holidays, giving away our creations as edible gifts, and serving all the treats to our family and friends over the holidays. Here are some of our favourite holidays treats you’ll love:
- Oven Roasted Pizza Popcorn
- Sweet and Salty Kettle Corn Recipe
- Chocolate Caramel Pecan Turtle Cookies
- Slow Cooker Nuts and Bolts Snack Mix
- Chocolate Caramel Shortbread Bars (Homemade Twix Bars)
- Whipped Shortbread Holiday Cookies (Christmas)
- Peppermint White Chocolate Shortbread Cookies
- Best Ever Ginger Molasses Cookies
- Chocolate Crinkle Cookies
Making homemade caramel corn is simple! Here’s a list of the basic kitchen equipment you’ll need to make this recipe (paid links):
- large skillet with a lid
- Silicone Spatula
- measuring cups and spoons
- large baking sheet
- Parchment Paper
Here’s a list of the ingredients you’ll need to make this homemade caramel popcorn recipe (paid links):
- 2 tablespoons coconut oil or use vegetable oil
- 1/2 cup popcorn kernels
- 1-2 teaspoons flaky salt or use whatever salt you have on hand
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/3 cup heavy whipping cream
Making this caramel corn recipe for a vegan or dairy-free diet is super easy with a few simple swaps! We make vegan caramel popcorn all the time by replacing the butter with vegan butter and the heavy cream with coconut cream. The result is the same creamy caramel sauce with the same traditional caramel flavour!
If you’re looking for a twist on the classic caramel corn recipe, try one of these delicious variations on the original recipe!
- Nuts: Mix in a selection of your favourite nuts – think almonds, pecans, or cashews – right after drizzling the caramel for an added crunch.
- M&Ms: Add some M&Ms or other candy coated chocolate once the caramel has almost cooled for a crunchy sweet texture.
- Chocolate Drizzle: Once your caramel popcorn has cooled, drizzle melted dark, milk, or white chocolate over it. Let it set and enjoy!
- Spicy: Add a kick with a pinch of cayenne pepper or smoked paprika to the caramel sauce.
- Cinnamon: Infuse your caramel with a generous sprinkle of cinnamon!
- Coffee: Mix in a teaspoon or two of instant espresso or coffee powder to your caramel for a delightful mocha twist.
- Coconut: Add shredded coconut to the popcorn while the caramel is still hot.
- Cookies and Cream: After your caramel popcorn is set, toss it with crushed Oreos or other cookies of your choice.
- Bourbon: Add a splash of bourbon to your caramel sauce for an adult twist.
- Peanut Butter Drizzle: After the caramel sets, drizzle melted peanut butter over the popcorn.
- S’mores: Add crushed graham crackers, mini marshmallows, and chocolate chunks to your caramel popcorn.
Time needed: 15 minutes
Follow these steps to make the perfect caramel corn recipe!
- Prepare your baking sheet.
Line a large baking sheet with parchment paper. It’s much easier to coat the popcorn with caramel sauce on a baking sheet instead of in a bowl.
- Make the popcorn first.
Pop the popcorn in your pan, or use air popped popcorn if you wish.
- Choose a non-stick skillet.
Using a non-stick skillet helps prevent the caramel from burning, sticking or becoming crystallized.
- Melt the sugar.
Add the sugar to the pan and let it melt. There’s no need to stir the sugar at this stage, but watch it carefully as it turns golden brown. Once the sugar has turned golden brown and begun to liquify, stir it gently with the silicone spatula until all the sugar crystals have disappeared.
- Add the butter and cream.
Take the pan off the heat and add the butter, mixing well with the spatula or a silicone-coated whisk until it melts and incorporates. Gently stir in the heavy whipping cream.
- Mix the caramel sauce with the popcorn.
Once the caramel mixture is smooth and combined, drizzle the caramel sauce over the popcorn on the baking sheet. Add the flaky salt on top. Toss the popcorn gently as the caramel sauce coats the popcorn, making sure every piece is coated.
- Let it cool and set.
Let the caramel popcorn cool on the baking sheet and serve, or store in an airtight container until ready to serve.
Can I use microwave popcorn to make caramel popcorn?
We don’t recommend using microwave popcorn for making caramel corn because it contains a lot of additional ingredients that can flavour the popcorn and prevent the caramel sauce from sticking.
Can I use air popped popcorn to make caramel popcorn?
Using air popped popcorn for caramel popcorn is a great choice if you prefer not to make popcorn in your pan on the stovetop.
Why is my caramel grainy or crystallized?
Graininess or crystallization can occur if sugar crystals form on the sides of the pan or if the sugar isn’t fully dissolved before boiling. To prevent this, ensure sugar is completely dissolved at medium-low heat and brush down the sides of the pan with a wet brush to remove any sugar crystals.
How do I store caramel popcorn?
Store caramel popcorn in an airtight container at room temperature. It should stay fresh for about 5 days to one week. Avoid refrigerating as it can make the popcorn soggy.
Can I use brown sugar instead of white sugar for the caramel?
Yes, brown sugar can be used and will give the caramel a deeper, molasses-like flavour. It can be a direct replacement for white sugar in the recipe.
How can I make vegan caramel popcorn?
We suggest substituting the butter with vegan butter and the heavy cream with coconut cream to make vegan caramel popcorn.
We hope you love this caramel corn recipe as much as we do! Let us know in the comments below, what’s your favourite sweet treat to make at home? We’d love to know!
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Caramel Popcorn
Recipe: Equipment
- large skillet with a lid
Recipe: Ingredients
- 2 tablespoons coconut oil or use vegetable oil
- 1/2 cup popcorn kernels
- 1 cup granulated sugar
- 1-2 tablespoons water
- 6 tablespoons butter
- 1/3 cup heavy whipping cream
- 1-2 teaspoons flaky salt or use whatever salt you have on hand
Recipe: Instructions
- Prepare a large baking sheet by lining it with parchment paper. Set it aside.
- Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, add the oil and a couple of popcorn kernels. You'll know your oil is hot enough when they pop.
- Add the popcorn kernels to the hot oil and shake well. Put the lid on (a glass lid is preferable) and watch the popcorn kernels carefully – once they begin to pop shake the pan back and forth on the stovetop to prevent burning. Turn the heat down to medium and lift the lid a little (1 inch on one side) every now and then to release the steam.
- When you can't hear any more popping within 1-2 seconds, remove the pan from the heat, shake well (some kernels might continue to pop at this stage), remove the lid and pour the popcorn onto the prepared baking sheet to cool.
- Wipe out the pan with a paper towel and place the pan back onto the stove over medium to medium low heat.
- Add the sugar and the water to the pan and let them melt. There's no need to stir the sugar at this stage, but watch it carefully as it turns golden brown.
- Once the sugar has turned golden brown and is mostly liquified (at least 60-70%), stir it gently with the silicone spatula until all the sugar crystals have disappeared.
- Lower the heat to the lowest setting and add the butter, one tablespoon at a time, mixing well with a silicone-coated whisk until it melts and incorporates completely.
- Gently stir in the heavy whipping cream.
- Once the caramel mixture is smooth and combined, drizzle the caramel sauce over the popcorn on the baking sheet. Add the flaky salt on top. Toss the popcorn gently with a spatula, as the caramel sauce coats the popcorn, making sure every piece is coated.
- Let the caramel popcorn cool on the baking sheet and serve, or store in an airtight container until ready to serve.
Recipe: Notes
Make-Ahead and Storage Instructions
Make this caramel popcorn up to 5 days ahead of time and store in an airtight container at room temperature for up to 5 days.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.