Caramel Corn Recipe
Crisp, golden popcorn coated in a buttery brown sugar glaze aerated with baking soda, then baked slowly at low heat to drive out moisture for a brittle, crunchy bite.
Equipment
- 1 or 2 12x17-inch baking sheets
- Silicone Baking Mats or Parchment Paper
- Medium saucepan
- Large spoon or spatula
- Candy thermometer
Ingredients
- 10–11 cups air-popped popcorn about 70–75g
- 1 cup packed light brown sugar 200g
- 1/4 cup light corn syrup 80g
- 1/2 cup unsalted butter 113g
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Instructions
- Heat the oven to 200°F (93°C), then line 1 or 2 12×17-inch baking sheets with silicone baking mats or parchment paper. The lined pans prevent the caramel coating from sticking as it firms.
- Place the popcorn in your largest bowl, or distribute it across the prepared baking sheets. Leave enough room to turn the popcorn gently without crushing the kernels.
- Put the brown sugar, corn syrup, butter, salt, and cream of tartar in a medium saucepan over medium heat, stirring continuously until the butter has melted and the mixture begins simmering. Once bubbles appear around the edges, stop stirring and let the syrup boil for 4 minutes, reaching 234–235°F (112–113°C) on a candy thermometer if using one.
- Take the saucepan off the heat and immediately stir in the baking soda. The caramel will rise, foam, and nearly double in volume, so stir carefully and keep hands away from the hot steam.
- Pour the foamy caramel over the popcorn and fold with a large spoon or spatula until the kernels are coated, then spread the popcorn across the prepared pans. Work steadily but gently as the coating begins to thicken and cling to the popcorn.
- Bake for 1 hour, using a gentle hand to stir the popcorn every 20 minutes. Each turn redistributes the glaze and helps moisture escape so the coating dries evenly.
- Leave the caramel corn on the pans to cool for at least 30 minutes, then separate any large clusters once they are comfortable to handle. It may feel a little soft right out of the oven, but the coating hardens into a crisp shell as it cools.
- Seal the completely cooled caramel corn tightly in an airtight container. Protected from humidity, it stays fresh for up to 2 weeks.
Notes
Unpopped kernels: Sift through the popped corn in a large bowl and remove all unpopped kernels before pouring on the hot caramel to prevent hard bits in the finished clusters.
Syrup tip: Stir steadily until the butter melts and the mixture comes to a simmer, then stop stirring entirely during the 4-minute boil to prevent sugar crystals from turning the glaze grainy.
Baking soda reaction: Stir in the baking soda immediately after removing the pan from the heat. The syrup foams and expands rapidly, creating carbon dioxide bubbles that help the caramel spread in a light layer.
Storage: Cool completely before transferring to an airtight container at room temperature away from humidity. It stays crisp for up to 2 weeks. Do not refrigerate, as moisture softens the coating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.