How to Make Homemade Caramel Popcorn

Just six pantry ingredients make a delicious homemade caramel sauce that takes freshly popped popcorn to a whole new level.

Popcorn is so simple to make, and so easy to make your own.

I recently learned that I don’t need a popcorn popper to make popcorn. Call me crazy, but we just always had one growing up, and then bought one when I had my own home. I knew you could make it on the stove – I think I just was afraid to do it. Now that I have – there’s no going back.

All you need is a stock pot, 2 tablespoons of olive oil, and 1/2 cup of popcorn kernels. I add the oil to the pot with 2 or 3 kernels on medium-high heat with the lid on. When the kernels pop, the oil is hot enough to add the rest of the kernels. As the popcorn kernels start popping, remove it from the heat for 15 to 30 seconds, then put back on the stove and allow the popcorn to finish popping. When the popping slows down, it is done and can be removed from heat and the lid removed.

Now it’s time to add toppings!

I can’t believe how easy this caramel is to make – it takes just minutes.

The hardest part of this caramel sauce is stirring consistently for five minutes – you don’t want it to burn.

I remember the first time I tried this at our first home years ago. The caramel sauce was great – but the minute I put it on the popcorn it melted the popcorn into mush. I have no idea what happened – but I’m so glad I tried again.

Here are the six ingredients you need to make caramel on the stovetop:

• 1 cup brown sugar
• 1 stick salted butter
• 1/4 cup light Karo syrup
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/4 tsp. baking soda

Add this to 1/2 cup freshly popped popcorn.

Five simple steps to make this Homemade Caramel Popcorn.

STEP 1:

Mix butter, Karo syrup, brown sugar and salt in a small stockpot and bring it to a boil.

STEP 2:

Stir consistently for about five minutes. If it seems like it is burning, turn it down a bit to medium-high heat, but there should still be some bubbling to your sauce.

step 3:

Remove from heat – add vanilla and baking soda.

step 4:

Pour your caramel sauce over popcorn and mix. TIP: Only pour enough caramel sauce to evenly coat the popcorn. If you put too much it will burn in the oven.

STEP 5:

Take your stock pot of freshly made Homemade Caramel Popcorn and put it in a 225 to 250-degree oven for one hour or until popcorn is no longer sticky. Stir every 15 minutes.

You can eat it right away – but you’ll be tempted to eat it all – it’s that good.

I personally heat the oven to 230 degrees for one hour and 15 minutes. Again, use your own judgment. I would start with a lower temperature so it doesn’t burn.

Here’s the fun part – add whatever extras you want.

It’s fall as I write this – so my first thought is fall trail mix: Candy corn, peanut butter and chocolate, pretzels, and peanuts, all added to my Homemade Caramel Popcorn. Festive, fun, and so, so good.

I love something homemade to sit on my kitchen island.

We just recently remodeled our kitchen. and I finally got the big kitchen island that I dreamed of when we bought our home on Henning Road. One of my favorite parts is my centerpiece with my cake stand and jar topper for special treats for my family. I usually keep homemade muffins in the cake stand and trail mix changed up for the seasons in my large mason jar with a floral pattern and lace cloth jar topper. It’s pretty and great for a quick grab when someone needs a treat.

Pin the recipe for later on Pinterest.

Get the printable recipe here.

From my home to yours,