Homemade Honey Caramel Corn
on Sep 01, 2010, Updated Jun 05, 2024
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This Honey Caramel Corn recipe is a sweet and slightly salty snack that you will LOVE munching on any day of the week. And it’s so easy to make!
Anyone else in love with salty-sweet flavored snacks? It’s why peanut butter and chocolate go so well together. This honey caramel corn is no different. The caramelized honey sauce is rich without being TOO sweet, and you have the option to add salt on top of the popcorn, which you already know I highly recommend.
As someone who is used to feeding five little ones, anytime I can create a simple snack that everyone loves is a majorly enormous win. And this accomplishes all that and then some (because mama is over here happy snacking on it, too).
Table of Contents
Why You’ll Love This Recipe
- This healthy caramel corn recipe is so fun and a great recipe to make with the kids.
- It’s dreamy and beyond easy to throw together when you want a fun snack that’s a little outside the box (or the store-bought popcorn bag).
- Simple to make for a movie night snack when friends come over or for the kids to take to school to share with their class on a holiday or birthday!
Recipe Ingredients
- Popcorn – unpopped (about 8 cups popped popcorn)
- Honey
- Butter
- Vanilla
- Baking soda
- Cinnamon – optional
See the recipe card below for full information on ingredients and quantities.
How to Make Homemade Honey Caramel Corn
Step 1: Pop the popcorn and remove any unpopped kernels.
Step 2: Melt butter and honey. Then add vanilla, cinnamon, & baking soda.
Step 3: Pour over the popcorn and stir until all kernels are coated.
Step 4: Spread onto a baking sheet & bake until golden, 5-10 min.
Recipe FAQs
Baking soda creates small carbon dioxide air bubbles in the caramel by reacting with the acid. It’s what makes the caramel sauce appear foamy, and then when you caramel corn cools, the air bubbles help it maintain a soft texture.
Caramel corn was historically sweetened with molasses (although this recipe uses honey), and nowadays it’s made by pouring hot caramel over popcorn. Kettle corn is tossed with some salt and sugar for a different sweet-savory flavor profile!
You can certainly freeze caramel corn—just bag it and store it in the freezer for several months! You can also store it in an airtight container at room temperature for about a week. Just be careful when thawing. If there’s condensation (moisture) in the bag, it’ll make it soggy. Just open the bag a bit so it can air out if needed.
Expert Tips
- Pop fresh popcorn kernels just before you make the caramel sauce to ensure they are crispy. Stale popcorn can become chewy.
- If popping on the stove, use a large pot with a lid to make sure there’s enough room for the kernels to pop without overflowing.
- Once the caramel is ready, work quickly to pour it over the popcorn and toss it to coat evenly. Caramel hardens quickly, so you need to mix it fast.
- If you really love popcorn-themed snacks, be sure to check out my Gooey Caramel Popcorn and Cinnamon Caramel Corn with White Chocolate & Pecans!
More Snacks for Kids Recipes to Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Honey Caramel Corn
Ingredients
- 1/2 cup un-popped popping corn, or about 8 cups popped popcorn
- 1/4 cup honey
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, optional
- Coarse salt, optional
Instructions
- Pop your corn, place it in a medium bowl, and pick out all of the un-popped kernels so you won’t break your teeth later.
- Preheat your oven to 350 degrees F., and line baking sheet with parchment paper or butter, or spray the parchment so the popcorn won’t stick.
- In a medium saucepan, melt honey and butter over medium heat until it starts to boil. Boil for 1 minute, stirring very often. Don’t boil over high heat, as the honey will burn.
- Take off of the heat, and add vanilla, baking soda, and cinnamon if you are using it. It will bubble up and look all foamy.
- Drizzle over popcorn, and stir to combine. Spread onto baking sheet and sprinkle with coarse salt, about 1/2 teaspoon.
- Bake for 5 to 10 minutes until golden, but don’t over-bake because it will burn.
- Stir after you take it out of the oven or it will all stick together in one big lump.
- Cool slightly and then enjoy.
Notes
- Use a large mixing bowl or even two to help coat the popcorn more evenly without making a mess.
- Spread the caramel-coated popcorn on a baking sheet lined with parchment paper or a silicone baking mat for easy clean-up.
- Let the caramel corn cool completely on the baking sheet before breaking it into pieces and storing it. This helps it to crisp up and prevents it from sticking together
- Pop fresh popcorn kernels just before you make the caramel sauce to ensure they are crispy. Stale popcorn can become chewy.
Love it.! And my daughter loves it. I never thought I’d have the chance to eat caramel popcorn again. This sure beats any of that store-bought stuff. I look forward to playing with that recipe by adding different nuts and flavors.
By the way, I like the name of your website: bless my mess too, please….
Bless this Mess indeed! And I think you are right, you have a lot of options, you could add pecans, a little cinnamon, and some white chocolate!
Ann makes this… it’s really yummy.