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homemade caramel corn

Caramel Popcorn

With optional topping instructions


  • 1 cup packed brown sugar
  • 1 stick of unsalted butter
  • 1/4 cup of light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3-4 quarts of Popcorn
  • Hint: I use one 6oz. bag of Popcorn with no hulls or kernels

Optional versions


  • 1/2 cup milk chocolate morsels
  • 1 1/2 teaspoons shortening


  • Dry Roasted peanuts


  1. Place popcorn (also add the peanuts here if you are using) in shallow baking pans (cookie sheets with an edge or jelly roll pans work great)
  2. *Hint - line your baking sheet with parchment paper or lightly grease your pans prior to baking
  3. Place brown sugar, butter and light corn syrup in a non-stick medium sauce pan.
  4. Bring to a boil, then stir constantly for 3 minutes at a low boil
  5. Remove from heat
  6. Stir in vanilla and baking soda
  7. Pour over Popcorn, stir to coat.
  8. *** Hint -- it will not coat every centimeter of your popcorn - so don't worry it is designed to work this way.
  9. Place in preheated oven at 250 degrees for 30 minutes, stir at 10 minute intervals while in the oven.
  10. Remove from oven and place on wax paper to cool separating puffs into individual pieces.

Chocolate Option

  1. After you take the popcorn out of the oven, place the chocolate and shortening in a microwave safe bowl. Heat for 90 seconds, stopping to stir one time at the 45 second point. Drizzle over cooling popcorn. Let cool completely
  2. Once cool, place in air tight container to preserve freshness

Recipe Notes

Recipe courtesy of Old World Garden Farms