Easy Baked Caramel Popcorn

Easy Baked Caramel Popcorn

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 68 mins
Total: 83 mins
Servings: 16 servings
Nutrition Facts (per serving)
158 Calories
8g Fat
23g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 158
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 161mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 1%
Potassium 31mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This caramel popcorn is baked to golden perfection at a very low temperature. The caramel corn is coated with a delicious brown sugar glaze. Make a double batch of this popcorn and watch it disappear!

One reader added some cinnamon to the mixture and chocolate chips near the end of the cooking time. Make it with cashews or pistachios, or use the mixed nuts or peanuts.


  • 3 quarts popped popcorn

  • 3 cups dry roasted mixed nuts, or peanuts, optional

  • 1 cup brown sugar, firmly packed

  • 1/2 cup light corn syrup, or dark corn syrup

  • 1/2 cup unsalted butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients. Preheat oven to 250 F/130 C/Gas 1/2.

    Easy Baked Caramel Popcorn ingredients

    The Spruce / Julia Estrada

  2. In a large roasting pan, combine the popped popcorn and nuts, if using. Place the pan in the preheated oven while you prepare the glaze mixture.

    popcorn and nuts in a roasting pan

    The Spruce / Julia Estrada

  3. In a medium saucepan, combine the brown sugar, corn syrup, butter, and salt. Bring the sugar and butter mixture to a full boil over medium heat, stirring constantly.

     brown sugar, corn syrup, butter, and salt in a saucepan

    The Spruce / Julia Estrada

  4. Continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla. The mixture will bubble when the baking soda is added.

    carmel in a saucepan

    The Spruce / Julia Estrada

  5. Remove pan from oven. Pour the caramel mixture over the warm popcorn and nuts. Toss to coat the popcorn and nuts thoroughly, using a spatula.

    popcorn covered in caramel

    The Spruce / Julia Estrada

  6. Return the popcorn to the oven and continue baking for one hour, stirring the mixture about every 10 minutes.

    Easy Baked Caramel Popcorn in a roasting pan

    The Spruce / Julia Estrada

  7. Cool and break apart. Store in an airtight container for up to one week.

    Easy Baked Caramel Popcorn

    The Spruce / Julia Estrada