Homemade Caramel Corn Recipe
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This Homemade Caramel Corn Recipe is the perfect sweet snack for any time of the year, and it’s easy to make right at home.
I’ve often wondered who was the first person to figure out how to pop corn. Also who invented caramel? And what magnificent genius decided to combine the two into one scrumpdillyicious sweet treat? So I looked it all up.
After a quick look I found a mention of Cortes seeing popped corn in Mexico when he invaded it in 1519. As far as caramel, it isn’t clear. Some mention the Arabs invented it around the year 950 AD. And the combination of the two? According to Wikipedia, it looks like Caramel Corn was born in the United States at least as far back as the 1890s. Nowhere did I find a specific name associated with any of these three culinary marvels. Whoever they were, they were all geniuses in their own right, for sure. And many thanks to whoever they were. Many thanks, indeed.
Fast forward hundreds of years. We can now benefit from their tasty discoveries and make Caramel Corn right at home with a few simple ingredients. It does take some attention. Nothing insanely time consuming. Be very attentive when making the caramel. Once the popcorn is coated, be sure to regularly toss it as is mentioned in the recipe below. Plan on finding a good book (or a Hallmark movie) to camp out with in the kitchen for a while. It will be well worth your time! I promise.
The Caramel Corn recipe below makes a good amount. Even still, it will somehow magically disappear right before your eyes! Before you start the process make sure to have an airtight container or containers to store the Caramel Popcorn once it’s done. It will keep for up to a week if stored in an airtight container at room temperature.
More tasty homemade treats you’ll enjoy:
Homemade Caramel Corn Recipe
Homemade Caramel Corn Recipe
Make this buttery sweet treat right at home with a few simple ingredients.
Ingredients
- 6 quarts popped popcorn
- 8 ounces salted butter
- 2 cups firmly packed brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250-degrees F.
- Add popped popcorn to a aluminum baking pan or roasting pan with tall sides.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt; bring to a while stirring; allow to boil 5 minutes without stirring. Remove from heat.
- Carefully stir in baking soda and vanilla. (Be watchful for foaming up.)
- Stream mixture over popcorn and fold to coat and combine. Bake at 250-degrees F for 1 hour, stirring every 15 minutes.
- Remove from oven and cool completely.
- Break apart. Serve right away or store in airtight containers.
I completely forgot to make caramel corn in October and I usually do it every year. I can tell that if I’d had this recipe as my go-to I would have never let it slip my mind. I’ll just have to make up forlast month’s failure all through November by making this EVERYDAY!
This would make a great gift for the holidays! Teachers, mail carrier, hair dresser!
Yum!!
Hi Amy! This recipes looks and sounds so delicious. I can’t wait to make this with my granddaughters
Thanks so much for posting this.
You are welcome, Teri! I hope y’all enjoy it as much as we do.
I made this with my 12 year old daughter and it was a big hit. She then made the caramel by itself and it was great. Tasted like a slo-poke!
Yay! It sure is a hit around here.
Good morning…….thank you so much for the recipe. We have a coffeehouse in our small little Kansas town…….I am going to try this..sure it will be a hit! We have a Christian College in our town……I think the kids will really like for that afternoon snack!! Blessings!
Like your recipes!
I’m 71 never made caramel corn before. It turned out melt in the mouth delicious and will make it for gifts this year¡ Thank you for the recipe.