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+ servings
Overhead image of a glass candy jar filled with homemade caramel corn.

Homemade Caramel Corn Recipe

Arlene Mobley - Flour On My Face
Homemade Caramel Corn is easy to make and is a fun snack for Halloween, a birthday party, or movie night. Pop your own pop corn and cover it with this sweet crunchy caramel topping.
5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Snacks
Cuisine American
Servings 16 servings
Calories 374 kcal


  • 32 cups popped popcorn (about 8 ounces pop corn kernels)
  • 2 cups packed brown sugar
  • 1 cup unsalted butter
  • ½ cup white corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract I used my homemade vanilla extract
  • ½ teaspoon baking soda
  • 1 cup dry roasted or raw peanuts optional
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  • Preheat the oven to 250 F. degrees.
  • Pop the popcorn following the instructions on the package. Spread the popped corn over two or three large cookie or baking sheets to cool.
  • In a medium saucepan add the brown sugar, butter, corn syrup, and salt. Heat on medium and bring to a boil. Boil one minute constantly stirring.
  • Remove the pot from the heat and stir in the baking soda and vanilla extract.
  • Pour the caramel syrup over the popcorn evenly and toss with a spatula until coated evenly.
  • Place the trays into the oven for 1 hour tossing every 15 minutes until the caramel coating has almost dried completely. You can check for doneness by removing the tray from the oven and allowing it to cool for about 5 minutes after the first hour. The caramel coating will no longer be sticky when the caramel corn is done.


  • 8 ounces of un-popped pop corn kernels will be needed to make about 32 cups of pop corn.


Serving: 2Cups | Calories: 374kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 181mg | Fiber: 4g | Sugar: 35g | Vitamin A: 398IU | Calcium: 39mg | Iron: 1mg
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