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Caramel Popcorn


"Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less."
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1 h 30 m servings 253 cals
Original recipe yields 20 servings (5 quarts)


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
  2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
  3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

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Read all reviews 1764
  1. 2164 Ratings

Most helpful positive review

I have never rated a recipe before, simply as all the recipes that I try from the site are fantastic, and much smarter cooks than I always give great feedback. However, one tip on this recipe w...

Most helpful critical review

This recipe started out well...until I put it in the oven. I had my oven set to 250 degrees and at the end of the hour, my popcorn tasted slightly burnt. I'll try this again, but bake at a lower...

Most helpful
Most positive
Least positive

I have never rated a recipe before, simply as all the recipes that I try from the site are fantastic, and much smarter cooks than I always give great feedback. However, one tip on this recipe w...

Yummy! I reduced the butter to 1/2 lb like others suggested - perfect. I used a 12 quart stainless steel All-clad stockpot to pop kernels, make the caramel, and coat the popcorn (the pot was c...

I am rating this recipe again because I was eating so much of this popcorn, its wonderful, that when I saw the review from the person who cut the butter to 1/2 cup I had to try it before I gaine...

I've been making this same recipe for years, but I do it in the microwave. You put the popped corn in a paper grocery bag. Then you microwave the butter, sugar, vanilla, and corn syrup, lettin...

This recipe is the same one (minus the vanilla) my mother has been using for 20 years. There is another way to cook this - use the microwave. After mixing the popcorn and caramel, divide the...

I've been making this recipe for years and it is always a favorite for both young and old. It tastes better than anything you can buy in the store. Here are my hints: 1. always use "golden"...

All I have to say is, I love it! I spread the popcorn out in the largest casserole dish I had, after coating with non-stick cooking spray, of course. I just poured on the carmel slowly and mixed...

This is absolutely the best caramel popcorn I have ever tasted. It is so much better than store bought. My entire family loved this popcorn, and it stays fresh for many days (I put it in a zip-l...

I was a little worried about what kind and how much popcorn to use when I saw this recipe. Do I use plain or butter? 2 bags? 3 bags? 4? I ended up using 3 bags butter popcorn, popped in the mi...