Easy Homemade Caramel Popcorn that’s sweet, chewy, crunchy and all dressed up for Christmas. It’s the most delicious and fun caramel popcorn recipe!

Love popcorn like we do? Try this Garlic Bread Popcorn – so yummy!

Life without popcorn would be a sad life. And none of this microwave or brown paper bag, dry, air popped nonsense. Stovetop popcorn in a pot with oil and salt is the only way to go! Only thing better? Caramel Popcorn. Only thing more fun? Red and green caramel popcorn for Christmas!

Caramel Popcorn Recipe

The list of ingredients for this caramel popcorn recipe is short and most likely items you already have on hand. (For exact measurements and directions, scroll to the bottom.) Here’s what you need:

• Popcorn
• Unsalted butter
• Light brown sugar
• Light corn syrup
• Baking soda
• Vanilla
• Red and green food coloring

How to Make Caramel Popcorn

If you think caramel corn is hard to make, think again! It’s super easy right on the stove, without needing a candy thermometer. The popped popcorn gets coated with caramel, which is then baked in the oven at a low temperature, and stirred a few times so the caramel adheres to each kernel. You end up with a perfectly sweet, crunchy treat, without sticking to your teeth.

1. Pop the kernels – you’ll start by making popcorn. My preferred method is stovetop popcorn, but you can use air popped or bagged popcorn, if you prefer. You’ll need 14 cups, divided between 2 large bowls.
2. Make the caramel sauce – melt the butter, brown sugar, and corn syrup in a pot. Bring to a boil, stirring continuously for 3 minutes. Remove from the heat and add in the baking soda and vanilla.
3. Divide the caramel mixture – since we’re making Christmas caramel corn, we’ll need to divide the caramel sauce between two bowls and tint one with red food dye, the other with green. Working very fast before it hardens, pour one bowl of colored caramel over one bowl of popcorn and toss to coat. Repeat with the other bowl of colored caramel and bowl of popcorn. Transfer mixtures to baking sheets coated with nonstick spray.
4. Bake and stir – Bake for 45 minutes at 250 degrees F, rotating and stirring pans with a spatula every 15 minutes.
5. Cool and serve – cool the popcorn completely and enjoy!

Caramel Corn Recipe Notes

• Have your popped popcorn, food dye, and utensils ready to go. Once the caramel sauce comes off the heat it hardens fairly fast.
• You can cook your caramel sauce in a pot or a nonstick skillet, for easier clean-up.
• Use a silicon spatula to stir the caramel instead of a spoon, so it doesn’t stick.
• Is caramel popcorn gluten free? It sure is!

Storage or Gift Giving

How long does Caramel Popcorn last? To keep the caramel corn fresh, store it in an air-tight container at room temperature on your counter. It will keep for about 2 weeks. (Good luck with that, though. In my house, we’re lucky if it lasts 1 day!)

If you can stop eating it yourself, this also make a great gift. A couple cups in a cello bag with bow and it’s a perfect for neighbors, teachers, and friends!

Watch it Being Made

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!