girl. Inspired.

travel, food, design

  • TRAVEL
  • FOOD
    • Breakfast
    • Breads
    • Main Course
    • Desserts
    • Drinks
    • Soups|Salads|Side Dishes
    • Sauces|Dips|Salad Dressings
    • Cake Decorating
      • Inspiration and Ideas
      • Tips and Tutorials
  • Design
    • Craft/DIY
    • Sewing
      • Patterns and Tutorials
      • Pattern and Product Reviews
      • Sewing Ideas and Inspiration
    • Parties
  • Blog
  • About
    • Privacy Policy
  • Subscribe

Caramel Corn

August 3, 2010 by girlinspired 5 Comments

Jump to Recipe Print Recipe
This caramel corn recipe is the best way to get your sweet, salty, crispy, crunchy fix. Made with brown sugar, butter, and a few other simple staples, in just over 1 hour, this classic homemade snack will be ready to dig into!
What is it about candy coated popcorn? Is it the sweet and salty combo? The crispy crunchy texture? Or is it pure nostalgia? I guess it’s all of the above! Caramel corn and rainbow popcorn are two of my all time favorite easy and satisfying snacks that have always hit the spot. 

Easy Caramel Corn

Caramel corn is an old-fashioned snack food that never goes out of style. It’s a classic treat that gives us just as much of an experience in the summertime at carnivals as it does in the winter at Christmas time. It’s a treat that always makes sense, no matter the occasion! 

We can never underestimate the simple classics, especially ones that are utterly addicting. This sweet popcorn snack is a welcome addition to any special gathering. Whether it’s a family movie night, a birthday party, a Halloween or Christmas party, it’s always a crowd-pleaser. 

This recipe doesn’t require any special tools or gadgets and there is no thermometer needed. All you need is a non-stick skillet, a baking sheet, and a cooling rack. It’s made with just a few pantry staples and the result is perfect caramel corn every time. It keeps for weeks in an airtight container, so it makes a great make-ahead snack. Once you have a handle on this basic recipe, you can then start to add in things like nuts, chocolate chips, skittles, or any of your favorite add-ins! 

Ok, so is caramel and butterscotch the same thing?

Here’s where things start to get hairy. Caramel and butterscotch are generally made with the same ingredients, but caramel is typically used with white sugar and whereas butterscotch is made with brown sugar. This caramel corn, as with most caramel corn recipes, is made with brown sugar. It seems to be one of those situations where two recipes have become so interchangeable, that there is no right or wrong way to make one or the other anymore. But no, officially, they are not the same thing. But in this case, tomato-to-mah-toe.

A Recipe for Caramel Corn

We can get all technical and stuff, but the truth is, that despite it not being purely caramel, because it doesn’t use white sugar, the brown sugar in the caramel corn gives it a depth of flavor and richer color that adds so much to the taste. However, it’s not true butterscotch either because this recipe contains cream and corn syrup. It really is the best of both worlds. 

Ingredients Needed

  • Popped corn – You’ll need to pop the corn ahead of time and keep it warm while you make the sauce.
  • Brown sugar – Light brown sugar to give it a deeper flavor than white sugar but not too deep of a molasses taste.
  • Corn syrup – Light corn syrup, used to help keep the sugar from crystalizing so it stays nice and smooth. 
  • Butter – Needed for a lovely, velvety, buttery-rich texture. Can use unsalted or salted, but the former will allow for easier control of how salt you add in there.
  • Salt – Because a little salted caramel never hurt anyone!
  • Vanilla – A nice warming flavor that rounds out the sweet and salty very nicely.
  • Baking soda – Used to get a light airy texture to the caramel corn. It creates air bubbles which help avoid a heavy, hard candy coating that might crack your teeth otherwise!

How to Make Homemade Caramel Corn

As mentioned earlier there are no fancy gadgets in this super simple recipe. Pop your popcorn and keep it warm in the oven while you make the caramel sauce. 

Combine the sugar, syrup, butter and salt and bring it to a boil before adding the vanilla and baking soda. You’ll then coat the popcorn that’s been keeping warm in an oven and bake on low for about an hour. It’s imperative to give it a stir every 15 minutes so that it doesn’t form one giant clump and all sides get baked evenly. 

Allow it to cool before breaking it apart, because it will be hot! It will also continue to set as it cools. Then, dig in!

Please note:  You MUST store the caramel corn in an airtight container (I like to use plastic Ziploc bags).  It looks cool in a big glass jar, but once the party is over, it’ll turn all chewy if you don’t seal it up! 
 
I say, forget the party and make a big bowl for yourself when the mood strikes. Just know this stuff is addicting, once you start you won’t be able to stop!

Tips & Variations

  • Pop your popcorn ahead of time, but take care not to burn it. You can’t hide burnt popcorn even if your caramel is uber delish. 
  • To get rid of the unpopped kernels, place them on a cooling rack above a baking sheet. The unpopped kernels should fall through the grate, but the popped kernals will remain on top.
  • If using microwaved popcorn make sure it’s plain without any flavor. Not even butter!
  • Keep an eye on your caramel as it boils and keep stirring. Burnt caramel is not a good time and a hassle to start over.
  • For maximum flavor, use brown sugar not white.
  • Add peanuts, pecans, cashews, almonds, chocolate chips, raisins, pumpkin seeds, candies, whatever you think would make a good mix of flavors and textures. 

FAQs

What else can I use the caramel sauce for?

Caramel sauce is so delicious, it’s never a bad idea to make more than enough. Use some to make caramel apples, or even use as a dip for sliced fruit. Keep it in a jar and warm it up when you need a drizzle on your pancakes, waffles, or crepes. 

How to store caramel corn?

Keep it stored in an airtight container for up to 2 weeks at room temperature. 

 
 
 
Be sure to check out lots of other holiday popcorn and caramel corn ideas!
overhead of caramel corn in clear glass bowl with metal scoop

Caramel Corn

No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 24 (1/2 cup)
Calories: 110kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 3 quarts popped corn (12 cups)
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions

  • Place popped corn in a shallow baking pan in a 250 degree oven while making the caramel.  (I divide the popped corn between two 9x13 pans, glass or metal work fine).
  • In a medium saucepan, mix together the brown sugar, corn syrup, butter, and salt.
  • Stirring constantly over medium heat, bring the mixture to a boil.  Once it starts boiling (really boiling), stop stirring and set the timer for 5 minutes. 
  • Remove from heat and stir in the vanilla extract and baking soda.
  • Divide the caramel between the two pans of popped corn and stir it to coat evenly. 
  • Bake at 250°F for a total of one hour, stirring it every 15 minutes. 
  • After one hour, remove the caramel corn from the oven and immediately dump it out onto the countertop (dump onto parchment paper for easy clean-up.  Allow the caramel corn to cool, break it apart, and start eating!
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

You MUST store the caramel corn in an airtight container (I like to use plastic ziploc bags).  It looks cool in a big glass jar, but once the party is over,

Nutrition

Calories: 110kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 129IU | Calcium: 10mg | Iron: 1mg

Filed Under: Food and Recipes Tagged With: caramel, popcorn

« Romper Frustrations
picnic anyone? »

Comments

  1. Sixty-Fifth Avenue says

    August 3, 2010 at 1:07 pm

    I would feel better if you made it and sent it to us…

    Reply
  2. Happy Homemaker And Momma says

    August 3, 2010 at 3:19 pm

    WOW!!!!I about jumped out of my chair when I saw this-actually to be honest I did after I realized it was me!!!Yeay!!!Thank you so much!!!! My email is jellycole7@yahoo{dot}com:)

    Reply
  3. Julia says

    August 4, 2010 at 3:10 am

    I love this recipe. Thanks so much!! It looks so delicious and I am excited to add it to my collection:).

    ~Julia

    Reply
  4. Josh Healy says

    August 5, 2010 at 2:53 am

    Hi, hope it’s OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

    Reply
  5. malia says

    August 13, 2010 at 4:45 pm

    my kids are going to go nuts when i make this for them… thanks! newest follower from nff… if you get a chance, check my blog out too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Stef
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Privacy Policy

What are You Looking For?

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

0 shares