Homemade Caramel Popcorn
Glossy, crunchy homemade caramel popcorn coated in rich buttery caramel. Ready in under 30 minutes with simple pantry ingredients—perfect for movie nights or gifting.
Equipment
- 1 | Large heavy-bottomed pot | with lid
- 1 | Medium skillet or saucepan | for caramel
- 1 Large mixing bowl
- 1 | Wooden spoon or spatula |
- 1 | Parchment-lined baking sheet | for cooling
Ingredients
- 0.5 | cup | popcorn kernels |
- 2 | tbsp | neutral oil | for popping
- 0.5 | cup | unsalted butter |
- 1 | cup | granulated sugar |
- 0.25 | cup | heavy cream |
- 0.5 | tsp | salt |
- 0.5 | tsp | vanilla extract | optional
Instructions
- Heat oil and popcorn kernels in a large pot over medium heat.
- Cover and shake occasionally until popping slows, then transfer popcorn to a large bowl.
- Melt butter in a skillet, add sugar and salt, and stir until amber-colored.
- Carefully pour in cream while stirring until smooth and glossy.
- Remove from heat, stir in vanilla if using, and let cool 1 minute.
- Drizzle caramel over popcorn and toss gently to coat evenly.
- Spread on parchment paper and cool 10 minutes before serving.
- Tip: Work quickly when coating so the caramel stays fluid and coats every kernel.
Notes
Store in an airtight container at room temperature up to 5 days.
Cool completely before storing to keep the coating crisp.
Brown sugar can replace white sugar for deeper flavor.
Add a pinch of flaky salt on top for extra contrast.
Cool completely before storing to keep the coating crisp.
Brown sugar can replace white sugar for deeper flavor.
Add a pinch of flaky salt on top for extra contrast.