Sweet & salty caramel popcorn without corn syrup is a classic treat for movie nights, sports games, and holiday potlucks. And my simplified homemade version is made with just 5 ingredients, in about half an hour. And quick bake in the oven ensures it stays crispy, not soggy.
Let me tell you a little secret. My nickname as a kid was popcorn-head, because I was utterly obsessed with popcorn. As an adult, I make popcorn at least once a week, and I love experimenting with flavors like this crispy caramel corn. I use nearly a whole stick of butter + brown sugar to get it to taste like Werther's caramel popcorn (my fave snack at Epcot). Plus this homemade caramel corn tastes way better than store-bought versions, since it is warm and fresh.
But making caramel at home can be tricky. Sometimes super hot caramel can splash out of the pan, which burns! To avoid this, I make a vegan version of caramel sauce so it doesn't have to boil. Just heat it gently on the stove, stir until it's smooth, then let it thicken as it cools. Then toss popped corn in the sauce and give it a quick bake in the oven on low heat to have crispy (not soggy) caramel corn.
Fun Variations for Homemade Popcorn
- Add nuts, M&M's, or dried fruit to your caramel corn for extra variety in texture and flavor.
- Add peanuts to make your own Cracker Jacks.
- When I'm feeling extra, I drizzle melted white chocolate and add rainbow sprinkles on top for birthday cake caramel popcorn.
My Notes on Storing
This easy homemade caramel popcorn is best served fresh, since it can lose some of its crunchy texture over time.
Freezer: You can freeze caramel popcorn too! Store it in an airtight container or freezer safe bag for up to 3 months in the freezer.
Reheat: To reheat leftover popcorn, warm it for 5 to 10 minutes in the oven at 250°F, spread out on a baking sheet.
Fridge: There's no need to refrigerate caramel popcorn. Storing it in the fridge could cause it to become soggy.
My Tips for Making Popcorn on the Stove
Patience is a Virtue
I worked at a popcorn stand during high school. From that experience I learned a few tips to avoid burnt popcorn or too many un-popped kernels.
First, have patience. Add two or three kernels to the oil in your pot/Dutch oven/metal bowl. As the oil heats on medium heat, eventually you'll hear those test kernels pop. That lets you know the oil is hot enough to add all the rest of the popcorn kernels.
Shake it Baby
Once all the kernels are added into the hot oil, quickly add the lid and begin to shake your pot. Do not stop shaking! This is a great arm workout too. As you shake, the heavy un-popped kernels drop down to the bottom so they have more contact with the hot oil to pop.
Pop it Like it's Hot
I wait until there are three full seconds that pass in between each popping sound. This is when I deem the popcorn sufficiently popped and remove it from the heat. I recommend to leave the lid on for a final 20 seconds, just in case there are a few rogue kernels about to pop.
Frequently Asked Questions
Why did my caramel popcorn turn out chewy?
If you leave caramel popcorn out for more than a few hours without baking it, the moisture from the caramel will soak into the popcorn and make it chewy.
Why is my caramel popcorn soggy?
Allow leftover popcorn to cool completely before storing it. Any steam or heat still escaping from the popcorn could condensate and that moisture can turn your popcorn soggy.
Can you crisp up stale caramel corn?
Don't throw away soggy or chewy caramel corn! Spread it out in a single layer on a baking sheet and heat it in the oven for about 5 to 10 minutes at 250°F. This will crisp it right back up!
Caramel Popcorn without Corn Syrup
developed & tested by:
Ingredients
Vegan Caramel Sauce
- 6 Tablespoons butter
- 1 cup brown sugar
- ½ teaspoon salt
Popcorn
- 3 Tablespoons coconut oil (or vegetable oil or canola oil)
- ⅓ cup popcorn kernels
- ½ teaspoon salt
Instructions
Make the Vegan Caramel Sauce
- Melt the butter on medium-low heat in a sauce pan. Stir in the brown sugar and salt until it is smooth, after 2 to 3 minutes.
- Remove from the heat and let the caramel sauce cool and thicken. Store in the fridge in an airtight container if you're not using it right away.
Make the Caramel Popcorn
- Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- In a metal bowl, large pot, or Dutch oven, add the coconut oil, and two single popcorn kernels. Turn the stove on to medium-high heat. Once the first popcorn kernel pops, the oil is hot enough. Add all of the popcorn kernels and immediately cover with a lid or aluminum foil. Wearing oven mitts to protect your hands, shake the bowl, pot, or Dutch oven vigorously back and forth. Keep shaking until there is a three second pause in between each pop.
- Remove from the heat and let it sit still covered for an additional 20 seconds, in case any last kernels pop. Remove the lid or foil and season with salt.
- Pour the cooled caramel sauce onto the popcorn and stir to fully coat the popcorn.
- Spread out the caramel popcorn onto the baking sheet lined with parchment paper. Bake it for 20 to 25 minutes, until the caramel corn is crunchy. Enjoy!!
Notes
- Prep: Line your baking sheet with parchment paper easier cleanup.
- Oil: Use an oil with a high smoke point like coconut oil, vegetable oil or canola oil
- Popcorn: You can use microwave popcorn in place of stovetop popcorn.
- Reheat: To reheat leftover popcorn, bake it for 5 minutes in the oven at 250°F, spread out on a baking sheet.
itsangie says
Such a great idea!!
Humbly Homemade says
Thank you! 😄
Azilde Elizabeth says
Lol I love it! Popcorn head 😆 my husband is also a popcorn head! He loves trying different flavors. There's a new one he is obsessed with. Coconut oil and Himalayan sea salt. I actually tried making homemade popcorn a few weeks ago and burnt it. I'll have to follow your steps and surprise my husband with this recipe! Thank you!
Humbly Homemade says
Let me know how it turns out! There's nothing worse than the smell of burnt popcorn, I've been there a couple times when I let it cook too long in the microwave lol I find a higher success rate with cooking popcorn on the stove. 💗
Azilde Elizabeth says
I was just cleaning my pantry yesterday and found the kernels! I have to try it one night when the kids are all asleep. I can keep trying because I know the first batch will burn 😂
Humbly Homemade says
Hahaha! That's so funny! Hopefully your first batch is perfection! ðŸ¿
Hilary Tan says
I've made caramel popcorn before but it wasn't vegan. It was really yummy but I don't have the recipe anymore - and I can't find it anywhere on the internet.
Your recipe looks so good and I love the photography. If I ever need a caramel popcorn recipe in the future, I will use your recipe!
Humbly Homemade says
Caramel popcorn is my new weakness 😅
Thank you so much, that means a lot! 💗