The Best Selfmade Caramel Corn
In the event you can soften butter and stir a pot, you may make caramel corn at residence! ♡
Belief me — it’s surprisingly straightforward and enjoyable. All you want are a couple of pantry staples and slightly endurance to bake a giant batch that’s completely salty-sweet, crisp, and able to take pleasure in. No sweet thermometer required!
It’s excellent for piling into a giant bowl for film night time, packaging up in cute luggage or tins for straightforward do-it-yourself presents, or maintaining readily available for at any time when a salty-sweet snack craving strikes. Simply prepare since you’re undoubtedly going to wish to make a second batch once more quickly.
Caramel Corn Suggestions
Listed below are a couple of vital ideas to bear in mind when making do-it-yourself caramel corn:
- Use plain, unsalted popcorn. I extremely advocate popping your personal kernels! This provides you full management over the sweetness and saltiness and retains the caramel taste entrance and heart.
- Take away unpopped kernels. Small step, but it surely definitely worth the time to avoid wasting tooth from biting into them.
- Don’t stir the caramel whereas it simmers. As soon as it begins effervescent, let it cook dinner fully undisturbed so it stays clean and doesn’t crystallize.
- Work shortly as soon as the baking soda goes in. The caramel will foam up and thicken quick — pour and toss instantly for even coating.
- Let it cool fully. The caramel corn crisps up because it cools, so resist the urge to snack too early (or at the least avoid wasting for later).
- Use parchment paper. It prevents sticking and makes cleanup SO a lot simpler.
Caramel Corn Variations
Listed below are a couple of enjoyable twists on this caramel corn recipe that you just’re welcome to attempt:
- Chocolate drizzle: Drizzle the cooled caramel corn with melted darkish or milk chocolate.
- Add nuts: Add roasted peanuts, pecans, or cashews earlier than baking.
- Add spice: Stir a pinch of cinnamon or pumpkin pie spice into the caramel.
- Add peanut butter: Add 2–3 tablespoons peanut butter to the caramel after eradicating it from warmth.
FAQ
Baking soda reacts with the caramel to create air bubbles, which makes the coating lighter, crispier, and simpler to chunk into.
Corn syrup helps forestall crystallization and retains the caramel clean, however you may substitute honey or golden syrup if you happen to want (the flavour and texture will change barely).
Baking it low and gradual and letting it cool fully are key — that’s what provides it that crisp end!
Description
This straightforward do-it-yourself caramel corn is completely crisp, salty-sweet, and made with easy pantry staples — no sweet thermometer required!
- 10 cups popped popcorn (about ½ cup unpopped kernels), plain and unsalted
- 1 cup (2 sticks) unsalted butter
- 1 cup packed mild brown sugar
- 1/4 cup mild corn syrup
- 1/2 teaspoon effective sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- optionally available: flaky sea salt for sprinkling
- Prep the popcorn. Warmth oven to 250°F. Line a big baking sheet (or two) with parchment paper. Unfold the popped popcorn out in a fair layer and take away any unpopped kernels.
- Make the caramel. In a medium saucepan, soften the butter over medium warmth. Add the brown sugar, corn syrup, and salt. Stir till mixed, then convey the combination to a delicate simmer. As soon as effervescent, cook dinner with out stirring for 4–5 minutes till the caramel is clean and barely thickened.
- End the caramel. Take away from warmth and instantly stir within the vanilla and baking soda. (The combination will foam up — that is regular and helps create crisp caramel corn!)
- Coat the popcorn. Shortly pour the caramel evenly over the popcorn. Use a silicone spatula to softly toss till as evenly coated as potential.
- Bake low and gradual. Switch the popcorn to the oven and bake for 45 minutes, stirring each quarter-hour to assist it crisp and coat evenly.
- Cool and break aside. Take away from the oven and sprinkle with flaky sea salt if you happen to’d like. Let the caramel corn cool fully, then break into items.
- Serve or retailer. Take pleasure in instantly or retailer in an hermetic container for as much as 1–2 weeks.
Notes
This recipe was fully overhauled and up to date in 2025. We discovered that the unique recipe was a bit too sticky, and this technique ensures a greater crisp texture and steadiness of flavors.
