This easy homemade caramel corn will surely become your new favorite snack to make and enjoy. It’s sweet, crunchy, slightly salty, and overly addicting! And the best part is it’s so easy to make.
EASY HOMEMADE CARAMEL CORN
I know all forms of popcorn, caramel corn and kettle corn are super addicting. But trust me when I tell you that this caramel corn takes it to a whole new level. It is so good, you’ll wonder if you’ll ever be able to look at a store bought bag the same. Especially when you realize you can be enjoying this in about an hours time. So get your bowls out and let’s get this popcorn party started!
INGREDIENTS FOR CARAMEL CORN
- Popcorn kernels, or already popped popcorn
- Butter
- Brown Sugar
- Light Corn Syrup
- Cream of Tartar
- Salt
- Baking Soda
- Flaked Sea Salt
HOW TO MAKE EASY HOMEMADE CARAMEL POPCORN:
- Preheat the oven to 200ºF. Grease two baking sheets with cooking spray.
- Cook ⅔ cup of popcorn kernels or buy and measure out 6 quarts into a large mixing bowl.
- Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup, cream of tartar and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil for about 5 minutes without needing to stir it. You want the caramel to get to a hard-ball stage which is 250 degrees if using a candy thermometer. If not just make sure you all to boil for 5 minutes.
- Remove from heat and add baking soda and stir.
- Immediately pour the caramel over the popcorn, stirring to coat the popcorn.
- Pour the coated popcorn onto the 2 baking sheets, spreading it out into an even layer across.
- Bake the caramel corn for one hour, stirring every 15 minutes, and changing which pan is on top if you remember.
- Remove the caramel corn from the oven and sprinkle with flaked sea salt. Then stir it one more time before allowing it to cool completely. Break it into pieces and serve.
WHY IS THE BAKING SODA ADDED AT THE VERY END?
Adding the baking soda allows the caramel to have a smoother, silky texture that sticks to the popcorn and keeps it from getting hard, and also helps it to not be as gritty. When you add the baking soda you will notice that it will begin to foam up and lighten in color. Do not be alarmed.. It’s working it’s magic!
HOW TO POP POPCORN KERNELS
I have a little silicone bowl that I pop my kernels in to make a butter and oil free popcorn. If you have an air popper or anything to pop your own that is great, but it is not necessary. You can buy bags of skinny pop, plain popcorn, or even use your microwave popcorn that you keep in your pantry. Don’t let popping your own detour you from making this.
HOW BEST TO STORE THIS CARAMEL CORN
Once cooled, pour whatever caramel corn you haven’t snacked on into any airtight container or large ziplock bag. If kept sealed this should last for a few weeks, although it never lasts more than a few days at my house.
SOME OTHER FUN FALL RECIPES TO TRY:
Chai Blondies with Cinnamon Chips
Brown Butter Pumpkin Sugar Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Easy Homemade Caramel Corn
Ingredients
- ⅔ cup popcorn kernels, or 6 quarts popped popcorn
- 1 cup butter
- 2 cups brown sugar
- ½ cup light corn syrup
- ¼ tsp cream of tartar
- 1 tsp salt
- 1 tsp baking soda add at the end
- flaked sea salt to sprinkle before baking
Instructions
- Preheat the oven to 200ºF. Grease two baking sheets with cooking spray.
- Cook ⅔ cup of popcorn kernels or buy and measure out 6 quarts into a large mixing bowl.
- Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup, cream of tartar and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil for about 5 minutes without needing to stir it. You want the caramel to get to a hard-ball stage which is 250 degrees if using a candy thermometer. If not just make sure you all to boil for 5 minutes.
- Remove from heat and add baking soda and stir.
- Immediately pour the caramel over the popcorn, stirring to coat the popcorn.
- Pour the coated popcorn onto the 2 baking sheets, spreading it out into an even layer across.
- Bake the caramel corn for one hour, stirring every 15 minutes, and changing which pan is on top if you remember.
- Remove the caramel corn from the oven and sprinkle with flaked sea salt. Then stir it one more time before allowing it to cool completely. Break it into pieces and serve.
Best caramel corn I’ve ever had. Worth the effort!
I’m eating it right now. So good!