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Homemade Caramel Popcorn is a delicious no-bake treat and so easy. It’s sweet and salty with just the right amount of crunch!
It’s made entirely on the stovetop and only takes 20 minutes. The best part is, you may even have all the ingredients already!
Whip up a batch for movie night, enjoy it as an afternoon treat, or top it onto cakes and ice cream. Easy to make and completely irresistible, it’s sure to be your new go-to snack.
❤️ Why You’ll Love Homemade Caramel Popcorn
- All you need is a few simple ingredients.
- Only takes 20 minutes!
- No light corn syrup.
- Allergy-friendly treat with no egg or gluten.
Caramel Popcorn Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Popcorn kernels: I prefer organic, but use what you have.
- Coconut oil: Make sure it’s neutral-flavored so the popcorn doesn’t taste too coconutty.
- Light brown sugar: Or dark brown sugar.
- Butter: I use salted butter, but unsalted is fine, too.
- Baking soda: Fluffs up the caramel, making it easier to coat the popcorn.
- Vanilla paste: Adds a sweet flavor.
- Sea salt: Season to taste. Salt the popcorn itself, and season the caramel popcorn, too.
How to Make Caramel Corn
- Prepare the popcorn: Heat coconut oil and three kernels in a medium-sized saucepan on medium-high heat. Cover, and once they pop, set aside. Top with the remaining kernels and wait 30 seconds. Then, place them back on the heat until they all pop.
- Prepare the caramel: Heat the butter, brown sugar, and sea salt in a small saucepan on medium until the mixture starts to simmer. Now, add the vanilla and mix. Reduce the heat to low and let it simmer for 2-3 minutes without stirring.
- Add the baking soda and stir again. It will froth up and change color slightly.
- Pour the caramel over the popcorn in a heatproof bowl and mix to coat evenly.
- Spread the caramel corn onto a lined baking sheet. Sprinkle with sea salt. Let it cool and set.
Tips for Success
- Make sure the caramel is set on low heat when adding the baking soda to prevent curdling.
- Spread out the popcorn on a lined baking sheet in a single layer to cool and set.
- Sprinkle the caramel popcorn with sea salt while it’s still warm.
Possible Variations
- Light brown sugar: Or coconut sugar, dark brown sugar, or white granulated sugar.
- Coconut oil: Extra virgin olive oil or avocado oil.
- Popcorn: Swap for a good-quality store-bought popcorn or microwave popcorn.
- Vanilla paste: Vanilla pod or extract.
- Extras: Black pepper, onion powder, chopped peanuts, smoked paprika, chili flakes, cinnamon sugar, melted butter, or melted chocolate.
Recipe Tip
This homemade caramel popcorn recipe is perfect for Christmas and other special occasions, too. Add a sprinkle of cinnamon to the caramel sauce for that cozy, festive feel.
How to Store Leftovers
Keep leftovers in an airtight container at room temperature. Enjoy within 3 days.
FAQs
It’s so easy and super delicious. Plus, you’ll know what ingredients are in there!
Be sure to test the oil temperature with a few kernels first, then add the rest. Shaking the pot in between will ensure they don’t burn, too. Also, we want to avoid the pot getting so hot you see smoke, so keep it on medium-high/medium heat.
Tip some of it into a bowl and place the pot back on the heat (take care as the pot is very hot).
Pour in a tiny bit of milk at a time, whisking until the mixture is smooth. Allow the caramel to simmer for a few more minutes before pouring over the popcorn.
Roll it into balls while the caramel is still hot, top ice cream with it, or add it to cookies and cakes.
More Treats
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Homemade Caramel Popcorn
Equipment
- medium saucepan
- baking tray
Ingredients
- 60 grams popcorn kernels
- 1 teaspoon neutral coconut oil, heaped
- 1 teaspoon sea salt
Caramel
- 70 grams butter, salted
- 70 grams light brown sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla paste
- ½ teaspoon baking soda
Instructions
Popcorn
- Add the oil and three popcorn kernels to a medium pot on medium-high heat.
- Cover the pan and shake it after 20 seconds to distribute the oil.
- When the three kernels pop, remove the pot from the heat, and add the remaining kernels.
- Cover the pot and wait 30 seconds. Then place it back on the heat.
- Shake the pot a few times to make sure the kernels get an even coat of oil and heat.
- Leave the lid slightly ajar to let steam escape from the pot (this will make sure your popcorn is extra crispy).
- When the kernels start popping, leave them until there's a three-second pause between pops (then they are done).
- Remove the pot from the heat and place the popped corn into a large bowl.
- Remove any unpopped kernels.
- Sprinkle with sea salt.
Caramel
- To make the caramel, stir together butter, sugar, and salt in a saucepan over medium heat.
- When the caramel mixture starts to simmer, add the vanilla.
- Mix, reduce the heat to low, and let the caramel simmer for 2-3 minutes.
- Add the baking soda and mix again. It will froth and bubble up.
- Drizzle the caramel over the popcorn and stir well to coat.
- Arrange the caramel popcorn on a lined baking sheet, sprinkle with flaky sea salt, and allow to cool.
