BETTER THAN CARAMEL POPCORN

Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream – that’s it!

Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!

Better Than Caramel Popcorn is one of my absolutely favorite treats and I really do love it more than traditional caramel popcorn. Not only is the recipe delicious, but it only requires a few very basic ingredients which I usually always have on hand. Actually, maybe that’s not a good thing – it’s almost too easy to make this a little too frequently!

I got this recipe from one of my college roommates way back when.  We made this popcorn at least once a week in college and it was always gone within minutes!  My kids call it “yummy” popcorn and it is a family favorite around my house. You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. You can save this popcorn and eat it later, but the topping will harden at that point and it’s just not as yummy. This recipe is one that is about a million times tastier if you eat it immediately after making it while it is still warm and gooey.

NOTE: You can use a thermometer to get the mixture to the right temperature, but I never used one in college and I usually don’t use one now for this recipe. The mixture will just get to a point where it is thicker and starts to get a tiny bit darker and that’s when it is ready. Since this isn’t candy, you don’t have to be quite as exact with the temperature but you definitely don’t want to undercook since you will have soggy popcorn and you don’t want to overcook or it will be too hard.

Better Than Caramel Popcorn

  • 2 bags microwave popcorn (make sure to use a more “natural” kind – no butter or salt so that you can taste the sauce better!) or about 8 cups of popped popcorn
  • 1 stick butter
  • 1 cup sugar
  • 1/3 cup whipping cream
  1. Place popped popcorn in a large bowl and set aside while preparing the sauce.
  2. Combine the butter, sugar and whipping cream and heat over medium heat, stirring constantly.  Within a couple of minutes the sauce should be boiling, continue boiling until mixture reaches the soft ball stage (235-240 degrees Fahrenheit).
  3. Remove the mixture from heat and pour over the popcorn, stirring until all of the popcorn is well coated.  Make sure to serve immediately – this recipe is soooo much better warm!  Enjoy!

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Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!
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Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!
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Better Than Caramel Popcorn

Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!

Ingredients

  • 2 bags microwave popcorn make sure to use a more "natural" kind - no butter or salt so that you can taste the sauce better! or about 8 cups of popped popcorn
  • 1 stick butter
  • 1 cup sugar
  • 1/3 cup whipping cream

Instructions

  1. Place popped popcorn in a large bowl and set aside while preparing the sauce.
  2. Combine the butter, sugar and whipping cream and heat over medium heat, stirring constantly.  Within a couple of minutes the sauce should be boiling, continue boiling until mixture reaches the soft ball stage (235-240 degrees Fahrenheit).
  3. Remove the mixture from heat and pour over the popcorn, stirring until all of the popcorn is well coated.  Make sure to serve immediately - this recipe is soooo much better warm!  Enjoy!

Recipe Notes

NOTE: You can use a thermometer to get the mixture to the right temperature, but I never used one in college and I usually don't use one now for this recipe. The mixture will just get to a point where it is thicker and starts to get a tiny bit darker and that's when it is ready. Since this isn't candy, you don't have to be quite as exact with the temperature but you definitely don't want to undercook since you will have soggy popcorn and you don't want to overcook or it will be too hard. 

 

Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!Better Than Caramel Popcorn is gooey and deliciously sweet! The coating for the popcorn is made with butter, sugar and whipping cream - that's it!

34 COMMENTS

  1. I don't know what this will taste like but it looks delicious. and I've been wanting caramel popcorn for a few days, maybe i'll try this instead!

  2. This looks so delicious! Thanks so much for linking up with "Try a New Recipe Tuesday." I am featuring this recipe this week! Congratulations! Be sure to stop by and grab an "I've been featured" button. Sorry the post is going up late. It should be live in a couple of hours. I wasn't online during Holy Week/Easter. 🙂 I hope you will be able to share with us

  3. May I add , I take a school lunch brown paper bag and add 1/2 cup uncooked popcorn in and seal the opened end with a clip I use to close potato chip bag. just make sure it is the all plastic one .. microwave till you hear the popcorn slowing down to almost none being popped. then you have perfect popcorn enjoy

  4. Hi, this looks amazing and simple enough; I really want to make it asap!<br />But I have a few questions…<br />-Do you think I could use whole milk, if I don&#39;t have whipping cream?<br />-And I&#39;m not familiar with &quot;the soft ball stage&quot;…if I don&#39;t have a food/candy thermometer, is there any other way to help gauge when the sauce is ready? Like what the consistency should

    • I&#39;ve never needed to use the actual method of testing candy, but I do know that sift ball stage is when a little of the sugar mixture is dropped into cold water, the resulting ball should be able to be squeezed between your fingers. I hope that helps!

  5. Remove butter from heat and add rosemary and lemon zest; let sit for a few seconds. Drizzle butter over popcorn and mix until evenly distributed. Sprinkle with salt to taste.

  6. please.. for the love and health of your children, DO NOT use micro-popcorn. The additives are poison… it’s so easy and healthy to do it naturally on your stovetop.

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