Caramel Popcorn is one of our favorite family treats. It is fast, delicious and super easy to make. Plus, it is perfect for a crowd because it makes a giant batch.
I can’t mention caramel corn without thinking of my mom. My childhood has some great memories in it. Some of my favorites involved this caramel corn recipe from my mom. Caramel corn makes for a great dessert, party snack, movie treat, holiday gift or just a sweet treat to enjoy when you need a little something.
This caramel corn is everything that gooey caramel corn should be. It is a sweet, sticky, vanilla enhanced goodness that you'll want a glass of milk with. Be warned that this popcorn is HIGHLY addicting.
I have seen several recipes that don’t call for corn syrup but this isn’t one of them. Corn syrup is used to stabilize the caramel so it doesn’t crystalize. Using corn syrup results in a more smooth and less grainy texture. A popular corn syrup is Karo syrup here in the United States.
- Corn syrup: don't be scared of this ingredient! It's not the same as high fructose corn syrup. It's used to help make the caramel and it helps it to have a smooth texture and per
- Brown sugar: this adds color and flavor to the caramel
- Butter: such great flavor to the caramel
- Sweetened condensed milk: this caramel is really easy to make and sweetened condensed milk helps with that, it's makes it more of a short-cut caramel instead of a classic long-cooked caramel. Don't mix this up with evaporated milk
- Vanilla extract: yes please, adds flavor
- Unpopped popcorn: you are going to pop up your popcorn at home using whatever you have on hand - an air popper, a big pot with a lid, your Instant Pot - you have lots of options
- This is so easy! I like to get my popcorn all popped and ready first. Pop it however you like and get it measured out and into a giant bowl or a couple of big bowls.
- Make your caramel by melting the butter, sugar, corn syrup, and sweetened condensed milk on the stove and when it starts to bubble take it off the stove.
- Stir in the vanilla and then pour it over the popcorn and stir.
- Spread it out on some waxed paper and let it cool. Enjoy! We normally eat it right off the county when we are having a party or I'll pile it in a giant bowl and take it with us to an event. It's always such a hit.
Frequently Asked Questions:
Stir the caramel corn as it cools to prevent it from sticking together in big clumps. And then spread it out on your counter (cover the counter with waxed paper) while it is still warm so that it can cool in a thin layer.
If stored in an airtight container, it can last a week or so though the popcorn starts to get soft the longer it sit which I don't prefer. We tend to eat this within a few days for best quality
I haven't tired it! I feel like the popcorn might get soggy when you thaw the caramel corn but if you try it I would love to know how it turns out.
I prefer a crunchy popcorn and that is all in how long you cook the caramel sauce. The longer you cook the syrup the crunchier it will be. And air-popping your popcorn helps the actual popcorn to stay nice and crispy.
Nope! You can make popcorn in a large pot on the stove, in an air-popper, in your Instant Pot, or you can even pop popcorn in the microwave. You have lots of options.
More easy recipes:
- Halloween Popcorn Balls (uses marshmallows)
- Cinnamon Caramel Corn with White Chocolate & Pecans
- Homemade Honey Caramel Corn
If you’ve tried this homemade caramel popcorn recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.Print
This caramel corn is everything that Gooey Caramel Corn should be. It is sweet, sticky, vanilla enhanced goodness that you'll want a glass of milk with. This is perfect for a crowd because it makes a bunch.
- 1 cup corn syrup
- 1 pound brown sugar
- ½ cup salted butter
- 1 can sweetened condensed milk (14 ounce)
- 1 tablespoon vanilla extract
- 1.5 to 2 cups unpopped popcorn (about 12-16 quart of popped popcorn)
- Pop your popcorn however you'd like, you can use an air-popper, your Instant Pot, pop it on the stove in a big pot, it's up to you. Remove all of the unpopped kernels and put all of the popcorn in a very large bowl or in a few large ones.
- Combine the corn syrup and the brown sugar in a medium sauce pan and heat over medium heat;. Cook until the mixture starts to just lightly boil.
- Add the butter and stir until melted.
- Add the sweetened condensed milk, stir to combine, and bring to a light boil, stirring very often. Once the mixture comes to a boil, remove from the heat and stir in the vanilla.
- Pour the caramel over the popcorn and stir to combine well.
- Pour the caramel corn onto a piece or two of waxed paper on the counter to cool. It will be sticky but get less sticky as it cools.
- You can add a scant teaspoon or so of salt to the caramel when you add the vanilla if you like it a little salty (I normally add it, I like salted caramel).
- I'll often just serve this off the waxed paper on my bar when we have a get-together here. You can also load it up into a pretty bowl. Everyone always loves this at a party.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stove-top
- Cuisine: American
- Calories: 338
- Sugar: 58.8g
- Sodium: 25.5mg
- Fat: 11.9g
- Carbohydrates: 59.4g
- Protein: 0.6g
- Cholesterol: 32mg
Keywords: Dessert, Kid favorite, Caramel Popcorn
Enjoy this Gooey Caramel Corn from my home to yours! It’s sticky, sweet, feeds a party and is fun to serve for all occasions.