Caramel Corn Recipe

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This is our favorite Caramel Corn recipe -- perfectly sweet and crunchy caramel popcorn.

Course Dessert, Snack, treat

Cuisine American, Vegetarian

Keyword Caramel Corn Recipe

Prep Time 20 minutes

Cook Time 1 hour

Cooling 1 hour

Total Time 2 hours 20 minutes

Servings -10 servings

Calories 295kcal

Author Chelsea Lords

Cost $3.21

Ingredients

cooking spray
10 cups popped plain (or lightly salted) popcorn (Note 1)
1/2 cup (8 tbsp.) unsalted butter
1/4 cup light corn syrup
1 cup light brown sugar, packed
1/4 teaspoon fine sea salt (Note 2)
1/8 teaspoon cream of tartar (optional -- See Note 3)
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract

US - Metric

Instructions

PREP: Set out all the ingredients--this recipe moves quickly! Line one extra-large (15x21-inch) or 2 large cookie sheets with parchment paper or a silicone liner and set aside.
Preheat the oven to 200 degrees F.
Grab a very large ceramic bowl (large enough to be able to very quickly toss popcorn with the caramel sauce without spilling-- I use the largest bowl I have! Avoid metal bowls as it can make the popcorn taste metallic) Generously spray that bowl with nonstick cooking spray and set aside.
Sift the baking soda to make sure it isn't clumpy. Now we're ready to start!
POPCORN: Pop the popcorn then remove any un-popped kernels. Measure to get 10 cups and add to the very large greased bowl.
CARAMEL SYRUP: Cut the butter into tablespoon-sized pieces. In a pot over medium heat (don't increase the heat even if process is slow!), add the butter, corn syrup, brown sugar, cream of tartar, and fine sea salt. Stir with a silicone spatula, scraping the edges of the pot as you stir until the butter is melted and then bring to a full rolling boil. Keep heat at medium and once at a full roiling boil, remove the spatula and stop stirring. Set a timer, letting the mixture boil for 5 minutes without stirring. (Or until it hits 235 degrees F on a candy thermometer). Remove from the heat and stir in the baking soda and vanilla extract. Watch out-- the vanilla may sputter a bit and mixture will foam up! Immediately pour this caramel mixture over the prepared popcorn in the bowl. Working quickly, use the spatula to toss and cover the popcorn evenly in the caramel syrup mixture. Continue tossing until popcorn is well and evenly coated.
BAKE: Spread the coated popcorn on the prepared cookie sheet(s) in one even layer (not overlapping). Bake for 1 hour, stirring every 15 minutes (if using multiple pans, rotate the pans from top rack to bottom rack.) Remove the pans and allow to completely cool.
ENJOY: Let the caramel corn harden at room temperature, about 1 hour. (It will continue to firm up and get crunchy at this point!) Lightly break up into clusters and put in a large bowl. Enjoy!
STORAGE: To store Caramel Corn, place in an airtight container (I like using Mason jars or Weck® mold jars). Keep the container in a cool dry place for up to a week.

Video

Notes

Note 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a little bit quicker, but it’s a bit more spendy. If you’d rather pop your own, these are the packets we use (lightly salted plain popcorn). Of course, you can also use kernels in a popcorn machine or on the stovetop. Whatever you use, measure out 10 cups of popcorn for this Caramel Corn recipe and ensure no kernels sneak their way in!

Note 2: Salt: While salt is important for enhancing flavors and balancing out the sweetness, if the popcorn you're using is overly salted, you may want to slightly reduce or completely omit the addtional salt in the recipe

Note 3: Cream of tTartar: We like to add this ingredient because the acidity in it helps to prevent crystallization (crystals forming in the caramel) as it cooks. The recipe will still work without it, but if you have some, add it in!

Nutrition