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close up of sticky caramel corn
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Caramel Corn

Caramel popcorn made with a simple stove top caramel that stays sweet and soft and sticky.
Prep Time30 mins
Course: Appetizers and Snacks
Cuisine: American
Servings: 16
Calories: 140kcal


  • 8 cups popped corn about ⅓ cup unpopped
  • ¾ cup sugar
  • ¾ cup brown sugar packed
  • ½ cup light corn syrup
  • ½ cup water
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt
  • ¾ cup butter


  • Measure popped corn into large bowl.
  • Combine sugar, corn syrup, water, vinegar and salt in 2-quart saucepan.
  • Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly, to 260º on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
  • Reduce heat to low; stir in butter until melted.
  • Pour syrup in thin stream over popcorn in bowl, stirring until popcorn is well coated.
  • Spread mixture on wax paper lined baking sheet. Cool.


Calories: 140kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin A: 29IU | Calcium: 24mg | Iron: 0.3mg