Caramel Popcorn

Prep time
15 min
Cook time
1 hr 15 min

Originally from a rural Wisconsin 4-H cookbook, this delightful snack is sweet, buttery, and delicious. The popcorn tastes like it came straight from the county fair — sweet and caramelly, but also surprisingly balanced.

The recipe couldn’t be easier: You put the caramel ingredients in a pot, cook them for 5 minutes, coat the popcorn with the warm caramel, and bake it all in the oven for an hour. It’s so simple, and yet it yields a buttery sweet caramel popcorn with the best possible texture: light and crispy-crunchy with just a little bit of chew. Try this recipe one time and you’ll be surprised at how approachable it is — which is good since once your family tastes it, they will request it again and again.

HOW to:

  1. Preheat the oven to 200ºF. Grease a rimmed sheet pan with butter, line it with parchment paper, then grease the parchment.

  2. Place the popcorn in a large heat-proof mixing bowl. Set aside.

  3. In a large saucepan, combine the butter and sugars. Bring to a boil over medium-high heat, gently stirring only when necessary to help the sugar melt evenly. Boil for 5 minutes, then stir in the baking soda.

  4. Immediately pour the caramel over the popcorn and toss to coat.

  5. Transfer the caramel popcorn to the prepared sheet pan and spread it evenly. Bake for 1 hour.

  6. Let cool completely, then break the popcorn into kernels. Enjoy!

  7. Leftover popcorn can be stored in an airtight container at room temperature for up to 5 days. 

Recipe adapted from: Baron County 4-H Family Cookbook

Made with love + simple ingredients