Photo: Karry Hosford
18 servings (serving size: 2/3 cup)

This homemade caramel popcorn recipe is perfect for snacking on at home or giving away as gifts during the holiday season.

How to Make It

Step 1

Preheat oven to 250°.

Step 2

Coat a large jelly roll pan with cooking spray.

Step 3

Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Step 4

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

Step 5

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Step 6

Note: Store in an airtight container for up to 1 week.

Chef's Notes

Let the caramel popcorn cool completely before dividing it into holiday tins for giving.

Ratings & Reviews

whitneymaiola's Review

October 09, 2013
It is really good, but how is this 18 servings? It's like 1 bag of pop corn. Added peanuts ;)

shannondiane's Review

December 11, 2012
Don't use blackstrap molasses. It's too strong. It's still very good but a very strong molasses flavor. I have made before with grandmas original molasses and it was 5 star.

JenicaCox's Review

November 18, 2012

jendat's Review

December 11, 2011
Love this recipe. When I was growing up my mother made caramel corn for all the neighbors at Christmas time. Her recipe calls for a whopping two cups of butter!!!! I have since carried on the tradition with this recipe, and make this each year for my children's teachers. I think it tastes even better than my mother's version! I get rave reviews every year and am often asked for the recipe. Big hit!

bellablue05's Review

December 10, 2011
Great recipe. Awesome gift for the holidays!

runningnrs's Review

November 22, 2011
I love this recipe and have been using it for the past 3 years, Everyone raves about it! I add peanuts and this time around I added some chocolate. I do add more popcorn then recommended. It's messy but I Highly recommend this recipe! I even make a big batches and package it in little bags with ribbon and give it as gifts!

jhallmt's Review

October 30, 2011

annslone's Review

September 25, 2011
my caramel syrup was kind of gloppy, and it made distribution difficult. We had uneven coverage of the popcorn, but it was still very good. I agree that 45 minutes of baking time is sufficient

Zaykaam's Review

May 26, 2011
This recipe was really easy and tasted AMAZING!!! I didn't have any Molasses so I just omitted it and didn't try replacing it with anything and it still turned out Amazing! Next time I think that I should make a double batch so that way, it might last longer than 1 hour in my house!!!

hoboshm's Review

April 12, 2011
Fabulous! I subbed butter-pecan pancake syrup for corn syrup and loved the added flavor. Popped corn in a paper bag in microwave (my favorite way). No way this is 18 servings, tho--figure more on 5 or 6 at best. I could have eaten the entire recipe myself....