This Homemade Oven Baked Caramel Corn is the ultimate sweet-and-salty snack — delicious, crunchy, and surprisingly easy to make.
While many associate caramel corn with Halloween, in my family it’s a holiday staple. My mom and I make a batch every Thanksgiving Eve to snack on during the games, and we also prepare extra for Christmas because it makes a popular, crowd-pleasing gift.
It’s become a cozy tradition in our house and is perfect to share with friends and family over the holidays.
CARAMEL CORN INGREDIENTS
● POPCORN: 16 cups popped popcorn (about 3 bags of microwave popcorn).
● WALNUTS: 3 cups chopped walnuts or pecans, or a mix of both.
● BUTTER: 1/2 cup (1 stick) butter.
● BROWN SUGAR: 1 cup brown sugar, packed.
● CORN SYRUP: 1/2 cup light corn syrup.
● VANILLA EXTRACT: 1 teaspoon vanilla extract.
● BUTTER EXTRACT: 1 teaspoon butter extract — a small addition that gives this caramel corn its signature flavor.
HOW TO MAKE THE BEST CARAMEL CORN
Follow these simple steps to make a crunchy, evenly coated caramel corn:
PRE-STEP: Preheat the oven to 250°F. Line a large baking sheet with parchment paper or a silicone baking mat.
STEP 1: Place the popped popcorn in a large bowl and mix in the chopped walnuts or pecans. Spread the mixture evenly across the prepared baking sheet.
STEP 2: In a heavy saucepan, combine the butter, brown sugar, and light corn syrup. Over medium-high heat bring the mixture to a rapid boil and boil for 5 minutes, stirring as needed. Remove from heat and stir in the vanilla and butter extracts.
STEP 3: Pour the hot caramel over the popcorn and stir to coat as evenly as possible. Bake in the oven for 15 minutes, then remove and stir. Repeat this bake-and-stir cycle every 15 minutes for a total of one hour.
ADDITIONAL BAKING TIPS
CAN YOU USE MICROWAVE POPCORN? Absolutely. Microwave popcorn is convenient and works well — butter-flavored bags add extra richness to the final snack, but use whatever popcorn you prefer.
DO YOU NEED A CANDY THERMOMETER? No — a thermometer isn’t necessary for this recipe. Bring the caramel to a rapid boil and boil for five minutes, stirring occasionally. After removing from heat, add the extracts and pour over the popcorn.
MIXING THE CARAMEL: If the caramel becomes difficult to stir into the popcorn, place the tray in the oven for 5 minutes to loosen it, then stir. The heat will make the caramel more manageable. Spraying your spatula lightly with non-stick cooking spray can also help.
TOPPINGS AND MIX-INS: Feel free to customize. Popular options include drizzling melted milk or white chocolate, adding crushed pretzels for extra saltiness, or stirring in M&M’s once the caramel has cooled slightly.
BAKING TOOLS NEEDED
LARGE POT: Use a heavy-bottomed saucepan for melting and boiling the caramel.
SPATULAS: A few heat-resistant spatulas make stirring and spreading the caramel easier.
BAKING SHEET: A large 16×11-inch baking sheet works well for spreading the popcorn evenly.
SILICONE BAKING MAT OR PARCHMENT PAPER: Either will prevent sticking and make cleanup easier.
Oven Baked Caramel Corn
Ingredients
- 16 cups popped popcorn, 3 microwave popcorn bags
- 3 cups chopped walnuts or pecans
- ½ cup butter, 1 stick
- 1 cup brown sugar, packed
- ½ cup light corn syrup, the clear syrup
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
Instructions
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Preheat oven to 250°F. Line a large baking sheet with parchment paper or a silicone baking mat.
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Place popped popcorn into a large bowl and mix in the chopped nuts. Spread the mixture evenly on the prepared baking sheet.
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In a heavy saucepan, combine butter, brown sugar, and light corn syrup. Bring to a rapid boil over medium-high heat and boil for five minutes, stirring as needed. Remove from heat and stir in vanilla and butter extracts.
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Pour the caramel over the popcorn and stir to coat. Bake for 15 minutes, remove and stir, then repeat every 15 minutes for one hour total.
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Allow the caramel corn to cool on the baking sheet. Once cool, break it into pieces and enjoy.
Notes
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