Homemade Werther’s Caramel Popcorn Copycat
This Homemade Werther’s Caramel Popcorn Copycat delivers rich, buttery sweetness with a golden caramel crunch. Perfect for movie nights, holiday gifts, or snack jars, this simple recipe creates gourmet-style popcorn right in your own kitchen—without any preservatives or artificial flavors.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 10 1x
Ingredients
Scale
- 10 cups plain popped popcorn (air-popped or stovetop)
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare the popcorn: Pop the kernels using an air popper or on the stovetop. Measure 10 cups and place them in a large bowl. Remove any unpopped kernels. Set aside.
- Preheat the oven: Set the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the caramel sauce: In a medium saucepan over medium heat, melt the butter completely. Stir in the brown sugar, corn syrup, and salt. Mix until combined. Bring to a boil without stirring. Allow it to boil undisturbed for 4–5 minutes until thick and bubbly.
- Add baking soda and vanilla: Remove the saucepan from heat. Stir in the vanilla extract and baking soda. The mixture will foam and expand—this is normal.
- Coat the popcorn: Pour the caramel sauce over the popcorn. Use a spatula or wooden spoon to toss and coat the popcorn evenly before the caramel sets.
- Bake the popcorn: Spread the coated popcorn onto the prepared baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes to ensure the caramel distributes evenly and doesn’t clump.
- Cool completely: Remove the popcorn from the oven and allow it to cool on the baking sheet. The caramel will harden as it cools, giving the popcorn its signature crunch.
- Store: Once cooled, break apart any clusters and store the caramel popcorn in an airtight container at room temperature for up to one week.
Notes
Substitute honey or golden syrup if you prefer not to use corn syrup.
Ensure all popcorn kernels are fully popped to avoid biting into hard pieces.
Stirring during baking is important for even coating and to prevent burning.
Add-ins like nuts or a drizzle of melted chocolate can be mixed in after baking for variations.