Name: Christmas Caramel Popcorn
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 14
Ingredients: 14 cups stovetop popcorn.; 3/4 cup unsalted butter.; 1 1/2 cups light brown sugar.; 1/3 cup light corn syrup.; 1/2 teaspoon baking soda.; 1 teaspoon vanilla.; Red and green food coloring.

There’s something magical about the combination of sweet caramel and crunchy popcorn during the holiday season. This Christmas Caramel Popcorn transforms a simple snack into a festive treat that fills your home with the warm scent of buttery caramel and makes everyone gather around the kitchen. Whether you’re packaging it up as homemade gifts, setting it out for holiday movie nights, or just need something sweet and salty to nibble on while wrapping presents, this recipe delivers that perfect balance of flavors and textures. What makes this caramel popcorn truly special is how it captures the spirit of Christmas in every golden, glossy bite. The rich caramel coating clings to each kernel, creating clusters that are irresistibly crunchy yet melt-in-your-mouth tender. With just 45 minutes from start to finish, you can create batches of this festive snack that rival anything you’d find at a gourmet popcorn shop, and it’s surprisingly easy to make at home with ingredients you likely already have in your pantry.

Why I Love These

This caramel popcorn strikes the perfect balance between sweet and salty, with a satisfying crunch that keeps you reaching for just one more handful.

The recipe is incredibly forgiving and comes together quickly, making it ideal for last-minute gift-giving or spontaneous holiday gatherings.

I make this every December because it fills the house with the most wonderful aroma and creates batches large enough to share with neighbors, teachers, and anyone who deserves a homemade treat.

Ingredients

14 cups stovetop popcorn.
3/4 cup unsalted butter.
1 1/2 cups light brown sugar.
1/3 cup light corn syrup.
1/2 teaspoon baking soda.
1 teaspoon vanilla.
Red and green food coloring.

How To Make

Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone baking mats. Pop the popcorn kernels using your preferred method—stovetop, air popper, or microwave—using a tablespoon of vegetable oil if popping on the stove. Remove any unpopped kernels and divide the popped corn evenly between the two prepared baking sheets, spreading it out in an even layer.
In a medium heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and salt over medium heat. Stir constantly until the butter melts and the sugar dissolves completely, about 3-4 minutes. Once the mixture begins to bubble, stop stirring and let it boil undisturbed for exactly 4 minutes—set a timer to avoid overcooking.
Remove the caramel from heat immediately after 4 minutes and quickly stir in the baking soda and vanilla extract. The mixture will foam up dramatically—this is normal and creates the light, airy texture of the caramel coating. Stir vigorously for about 10 seconds until well combined.
Working quickly while the caramel is still hot and pourable, drizzle it evenly over the popcorn on both baking sheets. Use a large silicone spatula or wooden spoon to toss and coat the popcorn thoroughly, making sure every kernel gets covered with caramel. Don’t worry if it’s not perfectly even—it will distribute more as it bakes.
Place both baking sheets in the preheated oven and bake for 45 minutes total, stirring and tossing the popcorn every 15 minutes to ensure even coating and prevent burning. The popcorn should turn a deep golden brown and the caramel will become glossy and slightly darker. If adding festive sprinkles, toss them on during the final 5 minutes of baking.
Remove the baking sheets from the oven and let the caramel popcorn cool completely on the pans, about 20-30 minutes. As it cools, the caramel will harden and become wonderfully crunchy. Break apart any large clusters with your hands. Serve immediately or store in an airtight container.

Nutrition

Christmas Caramel Popcorn is an indulgent holiday treat that’s primarily composed of carbohydrates from the corn and sugars, with a moderate amount of fat from the butter. While it’s certainly a dessert-style snack rather than a health food, popcorn itself is a whole grain that provides some fiber, and the portion sizes remain manageable when served as a festive treat rather than a main snack.

Each serving contains approximately 250-300 calories, with most coming from the caramel coating. To lighten the recipe slightly, you can reduce the butter by a tablespoon or two, though this will affect the richness of the caramel. For a more decadent version, consider adding chopped nuts like pecans or almonds, which contribute healthy fats and protein while enhancing the texture.

This recipe contains dairy (butter) and corn, which are common allergens for some individuals. For a dairy-free version, substitute the butter with coconut oil or vegan butter, though the flavor will be slightly different. The recipe is naturally gluten-free as long as you verify that your corn syrup doesn’t contain any gluten-containing additives, making it suitable for those with celiac disease or gluten sensitivity.

Tips & Variations

Pop the popcorn up to a day ahead and store it in an airtight container at room temperature to save time on the day you’re making the caramel coating.
For a peppermint twist perfect for Christmas, add 1/4 teaspoon of peppermint extract along with the vanilla and toss in crushed candy canes during the last 5 minutes of baking.
Make it vegan by using coconut oil or plant-based butter and ensuring your sugar is vegan-certified (some brown sugars are processed with bone char).
Add a pinch of cinnamon, nutmeg, or ginger to the caramel for a spiced holiday version that pairs beautifully with hot cocoa.
Mix in roasted nuts, dried cranberries, or white chocolate chips after the popcorn has cooled for added texture and festive flair.

Ways To Serve Them

Package in clear cellophane bags tied with red and green ribbons as homemade Christmas gifts for neighbors, teachers, and coworkers
Serve in decorative bowls during holiday movie marathons alongside hot chocolate or mulled cider
Create a dessert charcuterie board with the caramel popcorn, chocolate truffles, peppermint bark, and fresh berries
Use as a crunchy topping for vanilla ice cream or holiday trifles for an unexpected textural contrast
Set out in small paper cones at Christmas parties as an easy grab-and-go snack that guests can enjoy while mingling

Proper Storage

Fridge: Caramel popcorn doesn’t need refrigeration and actually stays crunchier at room temperature. Store in an airtight container or resealable bags for up to 2 weeks, making sure it’s completely cooled before sealing to prevent condensation.
Freezer: This popcorn freezes beautifully for up to 2 months. Place in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Thaw at room temperature for 15-20 minutes before serving—it will taste freshly made.
Reheat: If the popcorn loses its crunch after a few days, spread it on a baking sheet and warm in a 250°F oven for 5-10 minutes to re-crisp the caramel coating. Let cool completely before storing again.