Sweet, crunchy caramel corn is seriously one of those snacks that you can serve to your family and friends and it’s always a hit. Especially when it’s homemade caramel corn! And so easy to make.
I love that when you make things from scratch you get to be in control of what goes into a recipe. This caramel corn is made without corn syrup or dairy and is naturally gluten-free.
The crunchy caramel coating on this popcorn is so delicious, and perfect for your next party or movie night.
How to Make Homemade Caramel Corn:
To make caramel corn you start with freshly popped corn.
You make the caramel sauce (watch the video to see how easy it is to make the sauce). Pour that dreamy caramel sauce all over the popcorn. Stir it around to coat and then you’ll bake it for 30 minutes stirring it around halfway through.
When it’s done baking you’ll have this amazing pan full of crunchy wonderfulness. Pour it out on parchment paper to let it cool. You can serve it warm or cool. Either way, it’s delicious. Store cooled caramel corn in a sealed container.
This would be perfect to make ahead and store in single-serve containers or baggies for when you need to bring your own gluten-free treats somewhere. Should stay fresh if sealed for 3-5 days.
More Gluten-Free & Dairy-Free Desserts You’ll Love:Print
This easy to make caramel corn is so delicious and it’s a real crowd-pleaser. Perfect for parties and movie nights.
1/2 cup unpopped popcorn
1 cup packed brown sugar
1 cup buttery spread, Smart Balance or Earth Balance
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250°. Spray a large baking sheet with sides with cooking spray or two smaller baking sheets with sides.
Pop popcorn. (I use an air popper and it takes just a few minutes.) It should yield around 10 cups. Pour the popcorn onto the baking sheet. Pick out any uppopped kernals of corn and discard.
In a medium pan bring to a boil the brown sugar and buttery spread over medium heat. Stir constantly. Once it comes to a boil stop stirring and boil for 5 minutes. Watch to make sure it doesn’t boil over.
Turn off heat and stir in vanilla, salt, and baking soda. Stir for about 30 seconds. This is when it gets all beautiful and fluffy.
Pour the caramel sauce over the popcorn and then stir it around until most all of it is covered. Bake for 15 minutes and then remove from oven and give it another good stir making sure all of the popcorn is covered with sauce. Bake for 15 more minutes.
Place a large piece of parchment paper on the countertop and pour the baked caramel corn onto it. Spread it out with and let it cool.
Can be served as soon as cool to touch or completely cool.
Store any leftovers for 3-5 days in a sealed container.
Keywords: caramel corn, homemade caramel corn, without corn syrup, easy caramel corn, gluten-free caramel corn, dairy-free caramel corn