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Vanilla Caramel Popcorn


  • 1/2 cup corn kernels or approx 8 cups of microwave popcorn-2 bags
  • 2 tbsp oil
  • 1/2 cup butter 1 stick, softened
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda


  • To make the popcorn: add oil to a deep heavy bottom pot.
  • Add 2 corn kernels to the pot, cover, and heat over med high.
  • When the corn kernels pop your oil is ready. Add 1/2 cup corn kernels, cover, and cook, shaking occasionally, until popping has slowed and popcorn is popped.
  • Remove from heat and pour popcorn onto a Silpat or Parchment lined baking sheet.
  • To save time you can use two bags of microwave popcorn if you'd like!
  • Preheat oven to 250 degrees. For the caramel sauce: add butter, brown sugar, and corn syrup to a saucepan and heat over medium.
  • Stir once when melted to combine then simply let it cook down for a couple minutes until bubbly.
  • Turn heat to low. Add vanilla and salt and stir then add baking soda. It will fizz up, stir and turn off heat.
  • Pour caramel over the popcorn on the baking sheet. Using a rubber spatula, mix until all popcorn is coated.
  • Place in the oven and bake at 250 degrees for approx 30 minutes, until golden and crunchy.
  • Break apart, once slightly cooled, and enjoy!


If you like soft caramel corn then skip the baking step.
I personally love the crunchy, sticky, stuck in your teeth hard Caramel Corn, but I make sure to floss with my Waterpik afterwards!