Hands down the BEST caramel popcorn recipe you will ever come across. After the buttery caramel is poured over the popcorn it is baked in the oven for an hour. The fact that it is Paula Deen’s recipe certainly helps. After all, it starts out with a stick of butter.
It’s great for gifts and get-togethers. I’m getting ready to make a big batch to have on Christmas Eve this year.
Scroll to the bottom for some frequently asked questions about making homemade caramel popcorn.
Oven Baked Caramel Popcorn
You will need: (Recipe from Paula Deen)
6-8 quarts of popped popcorn (2 batches)
1 c. butter
2 c. brown sugar
1/2 c. light karo syrup
1 tsp. salt
1 tsp. baking soda
Place popcorn into a roasting pan or large baking pan. Set aside.
Combine butter, sugar, salt and karo syrup in a medium sauce pan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
Remove from heat and add baking soda. Stir.
Pour over popped corn and stir to coat evenly.
Bake at 200 degrees, stirring every 15 minutes, for 1 hour. Pour out onto waxed paper and cool.
Why do you need to use baking soda in this caramel popcorn recipe?
The baking soda reacts with the caramel to create a softer texture, even after baking. Making it easier to bite into!
How long will caramel popcorn last?
If kept in a air tight container it will last at least a month.
Can you make caramel popcorn with margarine?
No. For any caramel recipe you must use butter. For flavor and texture.
Why is my caramel mixture grainy?
A grainy texture could indicate that the sugar hasn’t been dissolved completely. Stir constantly and scrape the sides while cooking to make sure everything gets mixed.
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Black and White Caramel Popcorn
Homemade caramel corn drizzled in white and dark chocolate. Easy to make and incredibly addicting! This recipe rivals any that you will find in the store because it is made FRESH!
Cookies and Cream Hershey bars are melted and drizzled over popcorn for this sweet treat! Such a quick and easy recipe!
I make a similar version but w/o baking soda or salt. Nor do I bake it after mixing in the caramel which I have cooked in the microwave. Easier and quicker to the good stuff.
I wondered how it would be if I did not bake it. It always gets to dry, I will try just spreading it out after I pour on the caramel.
I haven’t tried that before, but I would think it would be equally as delicious! 🙂
No thank you dkzody I will take the labor of love over microwave any day.
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Thanks so much! I’m using this for my Movie Party with my girls at my house but I was wondering how much popcorn this would make?
Hi Cindy!
It should make about 8 quarts. So I’d say it would serve 6-8 people. Enjoy! 🙂
How many days before the event can I make the popcorn? Will it still be fresh if I make it a week before the event?
Hi Nicole! I’ve kept it in a storage container for up to 5 days and it was fine. I haven’t tried it longer than that. Good luck! 🙂
My grandfather passed down a very similar recipe. I agree this is the best! It also keeps very well in the freezer – I often put it in a ziplock and just take out handfuls when we want them.
Delious. Made caramel for Halloween and put corn in Halloween bags. Everyone loved it. Thanks for posting recipe
Sure thing! Glad you liked it!
Tried quiet a few recipes….this one the best!!! Hands down!!!
This looks really good and I will definitely be trying this out. Will be pinning this on my Pinterest autumn board.
Salted or unsalted butter?
I use salted!
Thanks so much