Do you have a craving? This absolutely delicious homemade caramel corn recipe is easier to make than you might think. Make a batch for gifting or keeping.
In this recipe
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Tips for caramel corn
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storage tips
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Switch the syrup
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A simple method
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Make popcorn balls
BE PICTURED IN; CHARACTERIZED IN:
The memory has faded a bit, but the feeling of pure joy is as strong as ever — my dad comes home and pulls himself out from behind his back, to the hoarse screeching of us kids, boxes of Cracker Jack, caramel corn rattling when you shake the box. (Remember those commercials?)
Tips to ensure great caramel corn
- Pick through the popped corn to remove any unpopped kernels.
- Don’t try to prepare on a wet day.
- Make sure nothing happens while cooking – this requires your full attention.
- Use a candy thermometer.
- Use a heavy-bottomed, oven-safe saucepan that holds at least 2 liters – the syrup will foam a lot from the baking soda.
Storage tips for homemade caramel corn
Caramel corn keeps well and actually improves a few hours after it’s made…so don’t eat it all right away.
- Store in an airtight container for up to 2 weeks.
- Put the lid back on the container immediately after removing a portion to eat to keep moisture out.
- Glue some silica gel packets inside the container to absorb moisture and ensure your caramel corn doesn’t get sticky.
Switch the syrup
- Reduce the corn syrup if you like and increase the molasses for more molasses flavor.
- Omit the molasses if you don’t have any. Nothing needs to be replaced for it.
- Replace the dark corn syrup with light ones.
CONTINUE READING:
An easy way to make caramel corn
A suggestion from commenter Sang: Toss the popcorn and hot syrup mixture in a paper bag (the big ones you get at the grocery store) and toss it around until all the kernels are evenly coated.
Use a heavy-duty paper bag and hold it from the top, not the bottom. Be sure to fold the top of the bag well so hot syrup doesn’t fly out and burn your skin when thrown.
How to make popcorn balls
This recipe makes it easy to form popcorn balls. Follow these tips.
- To begin, have a parchment-lined tray ready.
- When the caramel corn is cool enough to handle but still pliable, work quickly with buttered hands to shape into balls of any size.
- Let the balls cool for a few hours, then wrap them in plastic wrap.
- If you have any, stick some silica gel packets in the container to absorb moisture and ensure your caramel popcorn balls don’t get sticky.
- Tightly sealed popcorn balls will last up to 7 days.
More great homemade candy recipes
- chocolate truffle
- Homemade Almond Roca
- Pecan Chocolates
- Champagne Chocolate Truffle
- Soft caramel candies
From the editors of Simply Recipes
Caramel Corn
Caramel corn is pretty easy to make, just don’t try to make it (or any other candy) on a wet day. Be careful as the caramel sauce is quite hot; For safety reasons, do not let children run around while preparing this recipe.
ingredients
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4 to 5 liter popped Popcorn (a duplicate batch of this popcorn recipe, unsalted, no butter), all unpopped kernels removed
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2 cups tightly packed Brown sugar
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1 Cup (2 sticks) unsalted butter
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1/2 Cup Dark corn syrup
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1 tablespoon molasses
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1 teaspoon kosher Salt
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1/2 teaspoon baking soda
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2 cups salted peanuts (Optional)
method
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Preheat the oven:
Preheat oven to 225°F.
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Prepare the popcorn:
Place the already popped popcorn in a large skillet. Pluck it through to remove any unpopped cores.
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Bring the sugar, butter, corn syrup, molasses, and salt to a boil:
Combine brown sugar, butter, corn syrup, molasses, and salt in a 2-quart, heavy-bottomed saucepan. Cook over medium-high heat, stirring occasionally, until mixture is fully cooked.
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Bring the caramel to 250°F:
Attach a candy thermometer to the pot.
Continue cooking, stirring occasionally, until candy thermometer reads 250°F or a small amount of the mixture, dropped into ice water, forms a hard ball (about 12 to 14 minutes).
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Remove from heat and stir in baking soda:
The caramel will foam up a bit and lighten in color as you add the baking soda.
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Pour the hot caramel over the popcorn:
Carefully pour the caramel into the popcorn that is in the large skillet. (If you want peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.)
Stir with a wooden spoon until all of the popcorn is covered. (Be careful not to let the caramel touch you; it’s very hot.)
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Bake in the oven:
Place in the oven uncovered for 20 minutes.
Remove from the oven and stir to coat the popcorn more evenly in the caramel sauce.
Back to the oven. Continue cooking for 20 minutes.
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Remove from the oven and distribute:
Immediately spread the caramel corn onto parchment paper or a silicone mat.
Leave to cool completely. Break into bite-sized pieces. Store in a tightly closed container.
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| nutritional information (per serving) | |
|---|---|
| 153 | calories |
| 10g | Fat |
| 16g | carbohydrates |
| 2g | protein |
