caramel corn

Recipe video above. The secret to a great caramel popcorn that&#x27;s evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for &quot;normal&quot; (see in post for photo and description).

Caramel Popcorn

popping corn ((10 cups popcorn, Note 1

/ 7 tbsp butter (, unsalted)

(220 grams) brown sugar (, packed)

(170 grams) corn syrup

tsp salt

tsp vanilla extract

tsp baking soda

Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.

Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Popcorn

Preheat oven to 110°C/230°F.

Melt butter in a saucepaan over medium heat.

Add sugar, corn syrup and salt. Stir until just combined.

When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Caramel:

Spread popcorn on 2 baking trays.

Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).

Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!

Baking to crisp:

A quick and easy way to make your favorite homemade caramel corn! This recipe uses the microwave to make it so it's fast, easy and delicious!

Microwave Caramel Corn

(about

c. brown sugar

c. corn syrup

c butter

vanilla

Melt brown sugar, corn syrup, butter, and salt in microwave for 3 minutes, stirring in one minute intervals.

Add vanilla and baking soda to brown sugar mixture. Mix well.

Put popped popcorn into a brown grocery bag. Pour brown sugar mixture over the popcorn. Shake bag.

Put grocery bag in microwave. Microwave for 3 minutes. After each minute take bag out and shake. After three minutes microwave for 1 minute and 30 seconds. Shaking after each 30 second interval. Pour onto wax paper and let cool.

Salted Caramel Popcorn

unpopped popcorn kernels (about 16 cups popped corn)

salted butter

brown sugar

corn syrup

Line a large baking sheet with parchment paper or a silicone mat. Set aside.

Pop popcorn kernels using air popper into a large bowl.

In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.

Pour caramel mixture over popcorn and stir to coat evenly.

Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp &#8211; 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.

Allow popcorn to cool on a parchment lined counter.

https://content.jwplatform.com/videos/n2dVOx0i.mp4

Salted Caramel Corn

Sweet and crunchy, this caramel corn is so easy to make at home. You'll find yourself baking batch after addicting batch. It's a great make-ahead recipe for a party or guests and can easily be doubled.

Grandma's Caramel Corn

(100 grams) air-popped popcorn*

(200 grams) packed light brown sugar

(80 grams) light corn syrup

unsalted butter

cream of tartar*

salt

baking soda

Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside.

Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over medium heat. Stir constantly as the butter melts and mixture comes to a boil. Boil, without stirring, for 4-5 minutes. (If you have a candy thermometer, the mixture should be 234°F-235°F (112-113°C). Remove from the heat and quickly stir in the baking soda. Caramel will be foamy and frothy. Pour the caramel over the popcorn and stir gently until all the kernels are coated.

Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled.

So easy and absolutely delicious! Put on your fat pants and enjoy because once you take a bite there's no stopping!!! 

I have made about 5 batches of this, soooooooo good. Easy easy
Thank you for sharing your recipe

I made this today and my grandson loves it. Thanks for sharing this recipe

Amazingly easy to make and it hits the spot.
This caramel popcorn is almost as good as the popcorn I grew up eating from Margaret Junkins Candy shop in Hampton Beach, NH. Thanks for bringing back great famuly vacation memories.

This is truly the worst caramel corn recipe I have ever tried. The “caramel” comes out in a big thick blob. There is zero chance it will spread over more than 1/4 of the popcorn. 2 stars for good flavor.

I made this yesterday, but I doubled the caramel recipe and it took about 1 hour and 20 minutes for the caramel to harden in the oven but it was delicious!  In Jordan, the movie theaters serve caramel popcorn and I always get the mixed option, so I mixed the caramel popcorn with salted popcorn and served it in a bowl!

I’ve made this recipe as is and I love it! I’m curious if I can sub dairy free butter instead of regular butter for my vegan friends?

I’ve been making this caramel corn for years, passing it off as my own grandmother’s recipe. The care required to pull it off makes me feel like an alchemist every time. I just made the caramel to see if it can be poured and shattered to sprinkle on some chocolate mousse also just made.

Excited to make this as gifts for friends at work. Add a little Mapeline for maple flavored popcorn. It's delicious!

Such a great recipe. Every recipe I've tried on this site are all easily 5 stars. I'd give more if I could. Always look forward to trying something new on here.

What actual temperature is the carmel mixture suppose to reach before poring over corn?

My popcorn also took an hour and 20 to thoroughly crisp. 
I have a tip too. I double up a Trader Joe’s bag and I collect my corn from my machine as it’s popping. I fold the bag over to keep it warm while I make the caramel. I then pour the caramel
Right into the bag while stirring with an oven mitt (on my stirring hand). Shaking right in the bag is also a good way to mix. It’s super east clean up too!

Sally never does me wrong; I don't even bother going to any other sites for recipes anymore. 

I wanted to do something fun for "Galantines" movie night with my friends. This caramel corn turned out perfectly, was super easy and I didn't need my candy thermometer. Follow the instructions, and you won't be disappointed!

I would ad to the recipe as a tip that the purpose for putting it in the oven is to enable all the popcorn to get coated. The crispness of the coating is determined by the temperature it reaches when on the stovetop. The higher u take it the more hard candy-like the coating will be when it cools.  Here's a link to a guide for temperatures
https://www.exploratorium.edu/cooking/candy/sugar-stages.html

Recipe video above. This is Caramel Popcorn, dressed up for Christmas! Perfumed with warm traditional Christmas spices and studded with almonds, it is outrageously addictive. Great as a snacky dessert option, for gifting and store-like candy. Stays crispy 2 - 3 weeks!Baking soda makes the caramel coating foamy so it coats the popcorn thinly and evenly, rather than in sticky globs. CARAMEL COVERAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces, pictured in post), 3/4 cup for a lighter coating (still sweet enough but you get some white patches, see this photo for comparison)

Christmas Popcorn Candy

vegetable oil ((not required if air popping with a popcorn maker))

almonds

brown sugar (, packed)

cinnamon powder

ginger powder

allspice powder ((or more cinnamon))

tsp ground cloves ((or more cinnamon))

Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Add sugar, corn syrup (or glucose) and salt. Stir until just combined.

Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.

Quickly pour straight over popcorn, toss to coat.

Sprinkle over the almonds, and toss again until caramel cools and starts to harden.

Spread popcorn across 2 baking trays.

Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).

Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!

Carmel Corn! So simple and delicious. The perfect holiday treat that everyone will love!

Caramel Corn

butter

bags Puff Corn popcorn

Preheat the oven to 250°F. Place Puff Corn in a deep roasting pan.

Bring the butter, brown sugar, and corn syrup to a boil. Add the baking soda &#8211; the mixture will foam. Stir well and remove from heat.

Pour over Puff Corn in roasting pan, stir, and transfer to the oven. Bake for 45 minutes, stirring every 15 minutes.

Spread on wax paper or foil until the caramel corn is cool and crispy.

Recipe video above. I love Golden Gaytime Popcorn. But it&#39;s expensive. So I decided to create a homemade version - with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet). After inspecting the packet ingredients, it&#39;s just caramel popcorn drizzled with chocolate and sprinkled with biscuits crumbs. Easy!One batch makes 780g / 28oz, 12 cups = 5 packets of store-bought Golden Gaytime popcorn.

Golden Gaytime Popcorn - copycat recipe!

popping corn

/ 7 tbsp unsalted butter

brown sugar (, tightly packed cup)

light corn syrup

tsp cooking/ kosher salt

tsp toffee

tsp baking soda (bi-carb) ((Note 3))

plain sweet biscuits ((like Marie Crackers) (Note 5))

Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let&#39;s steam escape for crisper popcorn.

Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.

Preheat oven to 110°C/230°F (both fan and standard ovens).

Combine - Melt butter in a saucepaan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.

Simmer - When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

Baking soda &quot;foamy&quot; - Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Spread popcorn on 2 large paper lined baking trays.

Cool - Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!

Baking to crisp caramel coating:

Crumbs - Place biscuits in a ziplock bag and bash into crumbs.

Melt chocolate - Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth - about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).

Chocolate piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip.

Drizzle &amp; crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.

Fridge - Refrigerate for 15 minutes until the chocolate is form. Gently break popcorn into pieces. EAT!

Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!

Drizzle and crumbs

Homemade caramel popcorn baked and cooled before being tossed with candy corn, salty pretzels, and a variety of chocolate candies.

Harvest Popcorn Snack Mix

oz Rolos

oz M&M Cocoa Crisp candies

11 oz Candy Corn Autumn Mix

Pretzel Snaps

Prepare the caramel corn according to the directions...

Prepare the caramel corn according to the directions in the link of the ingredients. Omit the chocolate coating.

Break apart the cooled caramel corn and add...

Break apart the cooled caramel corn and add to a large bowl.

Toss together with the M&M’s, Rolos, candy corn,...

Toss together with the M&M’s, Rolos, candy corn, and the pretzels and mix it into the caramel corn.

Store in an air tight container and eat...

Store in an air tight container and eat within a week for maximum crunchiness of the popcorn.

Harvest Caramel Corn is a great Fall treat or Thanksgiving dessert the features salty popcorn, creamy caramel and sweet chocolate. So very delicious and easy to make!

Harvest Caramel Corn

Popped Popcorn

Salt (to taste)

Butter (Sweet Cream Salted)

1 cup Light Brown Sugar

Vanilla

Baking Soda

Mini Rolos or Regular Rolos

M&M Candy (Brown, Yellow, Red, Orange

Pretzel M&M's (Brown, Yellow, Red, Orange)

You will need 10 cups of popcorn. We...

You will need 10 cups of popcorn. We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. 

After the popcorn is popped, make sure to...

After the popcorn is popped, make sure to remove all of the un-popped kernels.  You don’t want to bite down on one of those! 

Once you have made the popcorn, salt it...

Once you have made the popcorn, salt it liberally.  It is so nice to taste the salty popcorn with the sweet marshmallow coating.  Not quite like Kettle Corn but close.

Melt 1 cup of butter in a medium...

Melt 1 cup of butter in a medium saucepan over medium-low heat.

Add 1 cup of light brown sugar.

Stir until thoroughly mixed with the melted butter.

Stirring continuously, bring the butter and sugar mixture...

Stirring continuously, bring the butter and sugar mixture up to a low boil. When it reaches a boil allow it to cook for 4 minutes without stirring.  

After boiling for 4 minutes, add the vanilla...

After boiling for 4 minutes, add the vanilla and stir for one more minute.

Take the caramel mixture off the heat and...

Take the caramel mixture off the heat and immediately add the baking soda.

Stir the mixture. This will cause the caramel...

Stir the mixture. This will cause the caramel to change colors and foam up a bit.  This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.

Slowly pour about a third of the caramel...

Slowly pour about a third of the caramel mixture over the salted popcorn.

Gently fold the mixture in with the popcorn. ...

Gently fold the mixture in with the popcorn.  Continue to add the caramel mixture a bit at a time, stirring between each addition.

The popcorn should be completely covered in the...

The popcorn should be completely covered in the warm caramel corn mixture. 

Here is the candy that we added to...

Here is the candy that we added to our Harvest Caramel Corn.  We added Rolo candy, Pretzel M&amp;M’s (Brown, Yellow, Red, and Orange), and Regular sized M&amp;M's (Brown, Yellow, Red, and Orange).

Pour the popcorn out onto a cookie sheet...

Pour the popcorn out onto a cookie sheet covered with aluminum foil or a Silpat liner.

Let the popcorn cool and then sprinkle with...

Let the popcorn cool and then sprinkle with your candy mix-ins. Now your super delicious Harvest Caramel Corn is ready to serve!

This truly is the best caramel corn recipe! It&#039;s easy to make, and perfect for snacking or gifting during the holidays. Trust me — you won&#039;t be able to stop eating this sweet, crispy, irresistible caramel corn!My #1 tip for homemade caramel corn - add a little baking soda to the caramel! This is the secret ingredient for a crispy topping. Be sure to watch the video below for the full how-to!

Best Caramel Corn Recipe

(452 grams) butter

(426 grams) brown sugar

(120 milliliters) light corn syrup

(213 grams) unpopped popcorn kernels

Preheat oven to 250°F. Pop the popcorn kernels in an air-pop popcorn machine.

Divide the popcorn evenly between 2 large baking sheets lined with silicone baking mats or parchment paper. (Note: Try and leave behind as many unpopped kernels as you can!)

In a medium saucepan, combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly.

When mixture comes to a full boil, continue to boil for 5 minutes, stirring constantly.

Remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it.

Divide the caramel between the 2 large baking sheets and mix well to coat the popped kernels.

Bake for 1 hour, stirring every 15 minutes. Cool and enjoy!

I make caramel corn and also Chex mix in my 20 quart Roaster Oven-it works great and I can double or even triple batches!

Fantastic!!!
I made 4 batches and gifted to friends and family. It got rave reviews from all!
It’s my new holiday tradition.

This was pretty close to my mom's recipe (she only used 1 cup of butter). I had been having trouble with hers because the caramel was going grainy on me. I used 1 1/2 cups butter ( a compromise) and followed the rest of this recipe, but I also added about a 1/2 teaspoon of lemon juice to it, and the caramel came out buttery smooth. Soooo good.  We call it "crack" in our house. I have been known to eat the whole batch on my own in a couple days!

Made this recipe exactly as written with one addition - 2 teaspoons of Vanilla 

Turned out amazing - will use this recipe from now on

Thank you so much for sharing your delicious I say delicious recipe

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Caramel Corn

Golden Gaytime Popcorn - re...

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The most viewed caramel corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine