Easy Caramel Popcorn

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Caramel popcorn was first introduced to me when I was at the movie theater. It was embarrassing how I kept on munching on those caramel popcorns before the movie starts and before they turn the theater’s lights off!

It became a ritual to buy a big bag of caramel popcorn each time I go to the movies. Funny I never thought of making some at home. Between you and me, I feel that the caramel popcorn is best enjoyed while watching a movie on the big screen.

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Making Easy Caramel Popcorn

Recently, I got me some horror movies, YAY! I thought it’s about time I make some caramel popcorns at home and my sweet half couldn’t agree more.

This easy caramel popcorn recipe doesn’t require corn syrup, just the regular ingredients you usually find in your kitchen. Granulated white sugar, brown sugar, salt, butter, honey, and some patience, yes, you need the last virtue, since making caramel sauce gets tricky when it’s almost done, the time when you ‘re not sure if you have to cook the sauce for few more seconds, or it’s burnt.

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It’s Tricky and Fun!

When the caramel is done and the time you were waiting for (pouring the caramel over the popcorn) is just a second away, you find yourself face to face with another challenge, and itis to ……. Quickly mix the caramel with the popcorn before it hardens and turns into a big clump.

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We are not using the oven in this recipe, that’s why it’s easy with no extra steps. Since you have coated the popcorn with caramel you have extended its shelf life. Keep the caramel popcorn in an airtight container at room temperature for up to 3 days, it will not taste stale and the crunch of the caramel won’t be lost, just keep it away from heat and moisture.

Finally You Get To Make It.

Easy Caramel Popcorn

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  • ¼ cup dry corn kernels
  • 1 tablespoon oil
  • Pinch of salt
  • ½ cup white sugar
  • ¼ cup brown sugar packed
  • 5 tablespoon butter
  • 1 tablespoon honey


  • In a saucepan, add the oil when hot add the corn kernels. Immediately stir just to let the oil cover all the kernels.
  • Cover the pan and keep it on medium heat. When the kernels start to pop, shake the saucepan while covered ever few seconds to prevent the kernels at the bottom from burning.
  • When the speed of popping decreases turn off the heat and keep the saucepan covered for one minute.
  • Pour the popcorn into a big bowl, sprinkle with salt, and mix.
  • Line a baking sheet with parchment paper, you’ll have to spread the caramel popcorn over it later.
  • In a saucepan, add the butter and let it melt on medium heat. Now add both sugars, salt, honey, and stir for few seconds.
  • From this moment on, swirl the sauce to help the caramel sauce cook evenly. The mixture will be foamy but you’ll be able to see its color changes. When it turns to dark golden color turn off heat and pour the caramel sauce over the previously prepared popcorn. You must be quick in mixing the caramel with the popcorn since it will harden rather quickly.
  • Spread the caramel popcorn over the baking sheet and let cool completely. Break the caramel popcorn into small chunks and enjoy!
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