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
Source: Paula Dean
Scroll down for printable version
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 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.
Oven Baked Caramel Popcorn
The BEST baked caramel popcorn recipe ever. Crunchy, sweet, buttery and perfectly baked.
Print Pin Rate Servings: 16
Calories: 316kcal
Ingredients
- 8 quarts of popped popcorn about 2 batches, air popped
- 1 c. butter
- 2 c. brown sugar
- 1/2 c. light karo syrup
- 1 tsp. salt
- 1 tsp. baking soda
Instructions
- 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.
Notes
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.
Nutrition
Calories: 316kcal
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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
Used this recipe for my daughter’s wedding last fall. Made enough for 100 people, everyone raved about it. I just dumped the popcorn after it cooled and dried into large clear Rubbermaid storage bins and placed large 16oz red solo cups for people to scoop up a cupful. I’ve never baked caramel corn before but it was the right thing to do, it turned out to be 93° and crazy humid. The caramel melted off the apples we made but the popcorn stayed perfect. In fact right now I’m making some for my son’s wedding this weekend. It’s the only thing he insisted on. Plus he wants a little bin for himself after the wedding. Thanks for sharing the recipe.
That is awesome, and what a great idea to serve it at a wedding! It really is such a great recipe, our favorite!
I LOVE this recipe! It’s easy enough for me to be able to make it! I think I’ll give this Popcorn as neighbor gifts. Thanks for sharing! Will definitely use this recipe again!
Awesome! When you find a good one there’s no point trying any others!