Make a batch of irresistibly crunchy caramel corn at home! This simple, homemade snack uses just a handful of ingredients and yields a big, delicious batch that’s perfect for sharing or gifting.
I love caramel corn and have used this same handwritten recipe from my old recipe box for over 30 years. It’s easy to prepare, won’t be sticky, and stays crisp when stored properly. Today I’m sharing the step-by-step process so you can make it too.
This recipe produces about 24 cups of finished caramel corn (roughly 6 quarts popped). It’s sweet, buttery, and has that perfect crunchy bite—dangerously good!
I don’t know the original source of the recipe; it came to me on a small card long ago. Below are clear steps for making crunchy caramel corn at home.
Scroll down for a printable recipe card at the bottom of the page.
The Ingredients Needed
You’ll need plain popcorn kernels (un-popped), light brown sugar, butter, light corn syrup, a pinch of salt, baking soda, and a bit of cream of tartar. Cream of tartar is usually found with the spices in most grocery stores.
Pop the Popcorn!
Start by popping the popcorn. Use 3/4 cup of un-popped kernels to yield about 6 quarts (approximately 24 cups) of popped corn—this is the amount the recipe requires.
Pop the kernels with an air popper, on the stovetop, or by your preferred method. Remove any un-popped kernels, then transfer the popped corn to a very large bowl and set it aside. It’s important to have the popcorn ready so you can coat it immediately once the hot caramel is finished.
Make the Caramel Sauce
Now make the caramel sauce—no candy thermometer required. In a large saucepan, melt the butter over medium heat. Stir in the light brown sugar, light corn syrup, and salt until well combined.
Bring the mixture to a boil, then continue boiling for exactly five minutes, stirring frequently. The sauce will become foamy and may rise in the pan, so use a large saucepan to avoid spills. As it cooks, the color will deepen; when five minutes are up, remove the pan from the heat.
Immediately stir in the baking soda and a small pinch of cream of tartar. These two ingredients aerate the sauce and help give the coating a light, crunchy texture.
Pour and Mix
Quickly pour the hot caramel over the bowl of popped corn. Using a large spoon, stir continuously until all the popcorn is evenly coated. Work swiftly but carefully—the caramel is extremely hot and can burn.
Important: keep children away from this step—the sauce is very hot.
Bake the Caramel Corn
Spread the coated popcorn across two large, rimmed baking sheets. Try to keep the pieces in a single layer and separate any large clumps with your fingers so the heat can reach all pieces.
Preheat the oven to 200°F. Bake the trays for 90 minutes (1½ hours), stirring the popcorn every 20 minutes. Regular stirring keeps the pieces separated and ensures even crisping.
When the baking time is finished, remove the sheets from the oven and let the caramel corn cool to room temperature. Break apart any remaining clusters and transfer to an airtight container to retain the crunchy texture—properly stored, it stays fresh for weeks.
A Great Homemade Gift
Crunchy caramel corn makes a thoughtful homemade gift for holidays or special occasions. Fill inexpensive treat bags or tins with this sweet snack for neighbors, coworkers, or friends—everyone appreciates a homemade treat.
Be warned: it’s addictive. You may find it hard to stop snacking once you start!
I hope you enjoy making this crunchy caramel corn—it’s a simple, reliable recipe that’s perfect for gatherings or gifting. Thanks for visiting; I hope you’ll try it soon.
Looking for More Christmas Goodies?
All recipes are listed in the Recipe Index at the top of the blog. Here are a few festive treats you might enjoy:
- Chocolate Orange Truffles
- Sprinkle Bars
- Coconut Candied Cashews
- Dipped Gingersnaps
- Peppermint Pinwheel Cookies
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↓↓ PRINTABLE RECIPE BELOW ↓↓
A straightforward recipe for crunchy caramel corn that uses common pantry ingredients and yields a large, crisp batch everyone will love.
Appetizer/Snack
American
crunchy caramel corn
- ¾ cup popcorn kernels (UNPOPPED) (to make 6 quarts popped)
- 2 cups light brown sugar
- 1 cup butter (2 sticks or 16 Tablespoons)
- ½ cup light corn syrup
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 pinch cream of tartar
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Preheat oven to 200°F.
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Pop the popcorn using an air popper or your preferred method. Discard un-popped kernels. Place the popped corn in a very large bowl and set aside. Note: have the popcorn ready before you cook the caramel so you can coat it right away.
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In a large saucepan, melt the butter. Add the brown sugar, corn syrup, and salt, stirring to combine. Bring to a boil over medium heat, then boil for 5 minutes, stirring often. The mixture will foam and may rise in the pan—use a large saucepan. Remove from heat after 5 minutes and immediately stir in the baking soda and a pinch of cream of tartar to help create a crunchy coating.
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Pour the hot caramel over the popcorn and stir thoroughly with a large spoon until the popcorn is evenly coated. Be careful—the caramel is very hot.
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Spread the coated popcorn onto two large, rimmed baking sheets in a single layer, separating any large clumps. Bake at 200°F for 90 minutes, stirring every 20 minutes. Once baked, let cool completely, then break apart any clusters. Store in an airtight container to keep it crunchy. Enjoy!
Here’s one more image to pin to your boards!