This Harvest Caramel Corn is a tasty mix of sweet, buttery caramel popcorn and fun candies, just right for fall. The caramel is sweet, while the popcorn is a little salty, which makes a nice balance. Rolos and M&M’s add some chewiness and crunch, plus a bit of holiday fun! It’s easy to make a big batch, so it’s great for Halloween parties, movie nights, or as a homemade gift for friends and family.
Fun variations
You can try some fun twists to make this Harvest Caramel Corn even more exciting! For extra crunch, toss in pretzels or nuts with the popcorn before adding the caramel. If you want more fall flavors, sprinkle in a little cinnamon or pumpkin spice with the caramel for a cozy touch. You can even swap out the candies for your favorites—mini peanut butter cups or candy corn work well too! This recipe is super flexible, so feel free to get creative and make it your own!
Stuff You’ll Need to Make This Sweet & Salty Caramel Corn
- Popped Popcorn: 10 cups, freshly popped and salted to taste – serves as the base for the caramel coating.
- Sweet Cream Salted Butter: 1 cup – gives a rich, buttery flavor to the caramel.
- Light Brown Sugar: 1 cup – adds sweetness and helps create the caramel sauce.
- Vanilla: 2 teaspoons – enhances the flavor of the caramel.
- Baking Soda: ½ teaspoon – helps aerate the caramel for an even coating on the popcorn.
- Mini or Regular Rolos: Adds chocolate-caramel bursts for extra texture and flavor.
- M&M Candies: Brown, yellow, red, and orange for a festive, autumn look.
- Pretzel M&M’s: Adds a sweet and salty crunch.
How to Make Sweet & Salty Harvest Caramel Corn Happen
- Prepare the Popcorn: Pop 10 cups of popcorn using your preferred method (stovetop, air-popped, or microwave). Remove any un-popped kernels and salt generously. Place in a large mixing bowl.
- Make the Caramel Sauce: In a saucepan over medium-low heat, melt 1 cup of butter. Add 1 cup of brown sugar and stir until fully combined.
- Cook the Caramel: Bring the mixture to a low boil while stirring. Let it cook for 4 minutes without stirring to develop the caramel.
- Add Vanilla and Baking Soda: Remove the caramel from heat. Stir in 2 teaspoons of vanilla and ½ teaspoon of baking soda until the mixture foams and lightens in color
- Coat the Popcorn: Gradually pour the caramel sauce over the salted popcorn, stirring between additions to evenly coat.
- Cool the Caramel Corn: Spread the caramel-coated popcorn onto a lined baking sheet and allow it to cool for a few minutes.
- Add Festive Toppings: Sprinkle with Mini Rolos, regular Rolos, M&M’s, and Pretzel M&M’s for a fun, festive finish.
- Serve or Store: Enjoy immediately or store in an airtight container for up to a week.
Serving and Storage Tips
- Serve in a large bowl or individual cups for easy snacking at parties.
- Package in treat bags for party favors or holiday gifts.
- Store in an airtight container at room temperature for up to a week to keep it fresh and crunchy.
- For a warm snack, reheat at 250°F for 10 minutes.
Helpful Notes
Stir the caramel as the butter and sugar melt so it doesn’t burn. The baking soda will help make the caramel lighter, which makes it easier to coat the popcorn. Want a little extra crunch? Throw in a handful of roasted peanuts or almonds for a nutty twist!
Why You’ll Love This Recipe
- Combines sweet, salty, and crunchy textures for an irresistible snack.
- Easy to make in large batches, ideal for fall events and gatherings.
- Customizable with your favorite candies for a personal touch.
Caramel Corn
Ingredients
Ingredients
- 10 cups of popped popcorn.
- Salt to taste.
- 1 cup sweet cream salted butter.
- 1 cup light brown sugar.
- 2 teaspoons vanilla.
- 1/2 teaspoon baking soda.
- Mini Rolos or regular Rolos.
- M&M candy brown, yellow, red, orange.
- Pretzel M&M’s brown, yellow, red, orange.
Instructions
Instructions
- Pop 10 cups of popcorn. Remove all un-popped kernels to avoid any surprises while eating.
- Salt the popcorn liberally to enhance the flavor contrast between sweet and salty.
- Melt 1 cup of butter in a medium saucepan over medium-low heat, then add 1 cup of light brown sugar.
- Stir until the butter and sugar are fully combined, then bring the mixture to a low boil. Let it cook for 4 minutes without stirring.
- Add the vanilla and stir for one additional minute before removing from heat.
- Quickly add the baking soda to the caramel mixture and stir until it foams and lightens in color.
- Gradually pour the caramel over the salted popcorn, stirring between each addition until all the popcorn is evenly coated.
- Spread the caramel-coated popcorn onto a cookie sheet lined with aluminum foil or a Silpat liner.
- Let the popcorn cool before adding the Rolos, Pretzel M&M’s, and regular M&M’s. Mix well and serve.
