Caramel Candy Popcorn

READY IN: 1hr 15mins
Recipe by Little Bonsai

The sweetness of caramel and the butter flavour from the popcorn. Who knew they would make such a wonderful flavour combo!? Perfect for a party or just a snack. It will leave you wanting more!

Top Review by Ms. Cooky

This is awesome caramel corn! I doubled the recipe and used 3 cups of white sugar and 1 cup of brown sugar. I don't like Cracker Jacks b/c it tastes burnt to me. This recipe (using the sugars combo I used) tastes just like caramel, a bit more flavor than toffee. Next time I won't double the recipe b/c it makes it too hard to stir the caramel into the corn to get it all even. I stirred the corn every 20 minutes. I also added the peanuts to the syrup mixture before pouring over the corn. If I don't do it that way the peanuts just fall to the bottom of the bowl/bag. Much better adding them to the syrup.The syrup took 5 minutes for me, so be sure to test at 5 minutes. I tested mine the old-fashioned way, using ice water and droping some syrup into the ice water to see if it reached the hard boil stage (300 degrees). I also air popped my corn. Thanks so much for posting. I love this recipe. I lost my favorite years ago and have used a lot of recipes since that were too bitter. This is perfect!

Ingredients Nutrition


  1. Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
  2. When it's all mixed together put into a pot or saucepan and bring to a boil.
  3. Stop stirring and let it bubble for 5-8 minutes.
  4. While it's boiling pop the popcorn.
  5. Pour popcorn into a large bowl* (Remove kernels)*.
  6. Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
  7. Take the coated popcorn and put on an ungreased baking sheet.
  8. I suggest to put tinfoil down to make clean up easier!
  9. Put on middle rack in the oven and cook at 250°F for 45 minutes.
  10. Let cool and put in a bowl and enjoy!
  11. *For more of a buttery taste use white sugar*.

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