The Very Best Crunchy Caramel Corn

Football season is here – go Utes! The air is crisp in the evenings and the leaves are changing. Let’s break out The Very Best Crunchy Caramel Corn! Its buttery, sweet coating over crunchy, salty popcorn is the ideal go-to for football games, hayrides, bonfires, and fall gatherings. 

When it comes to caramel corn, there are varying opinions and tastes. Some like gooey and sticky while others go for the crunch. This caramel corn recipe is sweet and salty with a crunchy coating similar to Poppycock popcorn. 

First the Popcorn… 

Want a fun experience with your children or grandchildren? Popping popcorn is simple and tasty! Many children only know popcorn from a bag in the microwave. Popping over the stove is a classic homemade activity all kids should experience. Cooking popcorn the old-fashioned way is fun and simple. 

To make popcorn on the stove, all you need is:

¼ – ⅓ cup canola oil, 1 cup popcorn kernels, salt

Pour oil in a heavy 10-inch saucepan over medium-high heat. Add popcorn kernels. Place the lid on the pan and wait for the kernels to pop. Shake the pan over the heat a bit to help all kernels pop. (I’m wondering if shaking helps or whether it’s something we just did to feel like we were helping.)

The kernels will start to pop slowly, then quickly, then slowly again as the final kernels pop. When the popping slows and the pan is filled with popped corn, remove pan from the heat. When making caramel corn, measure the popped corn into a large bowl. Salt popcorn if desired. 

We’ve found one cup of popcorn kernels makes about 14 cups of popped corn.

Popcorn options…

You have many choices when it comes to deciding what type of popcorn to use. Here are some ideas:

1. Pop your own popcorn using the directions above. Always a fun activity!
2. Purchase “Movie Style” popcorn, pre-popped and bagged, at a grocery store such as Smiths.
3. Microwave popcorn is always an option. Choose lightly salted and buttered or extra butter, depending on your taste.
4. Air-popped popcorn is a great alternative if you want to reduce the amount of oil, butter, and salt in your caramel corn.
5. If you’re in the Salt Lake area, Orson Gigi sells “mushroom” popcorn, which pops up to a beautiful round shape, similar to a mushroom cap. This sturdy popcorn is perfect for coatings such as chocolate and caramel. And it tastes divine.

Then the Caramel!

If your children are old enough, making caramel corn together is a fantastic hands-on experience that teaches basic cooking skills while also making a tasty treat the kids will proudly share with family and friends. The ingredients are likely in your kitchen right now. Stirring sticky caramel with popcorn and then enjoying it together makes lasting memories in your kitchen. 

Sweet Treat gift!

While you’ve got the ingredients out, you may as well make a few batches – one for your family and a few for friends. Wrap freshly-made caramel corn in a cellophane bag with an autumn colored ribbon – and share! It’s always a welcome treat for your neighbors, teachers, or the person who just did that kind thing for you. So spread autumn joy along with some caramel corn! 

How Long Will this Recipe last?

Great question! It will probably keep for 3 weeks in a ziplock bag… but we’re not quite sure. It’s never lasted that long at our house. Every time we enjoy Crunchy Caramel Corn, we can’t help but say, “This stuff just gets in your mouth!” Enjoy!

The Very Best Crunchy Caramel Corn

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Author: Si Foster

Ingredients 

• 6-8 cups popped popcorn
• ⅔ cup sugar
• ½ cup unsalted butter
• ⅓ cup light corn syrup
• 1 teaspoon vanilla
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ⅔ cup salted nuts , (optional)

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Instructions

• Place 6 to 8 cups of popped popcorn in an extra large bowl. Line a jelly roll pan with parchment paper.
• In a large saucepan, on medium heat, cook sugar, butter, and corn syrup. Stir regularly until it comes to a boil. Continue stirring until the caramel reaches 275-280 degrees on a candy thermometer.
• Remove from heat. Add vanilla, salt, soda, and nuts and mix together quickly. The caramel will foam up as you stir in the ingredients.
• Immediately pour the caramel over the popcorn, stirring to coat the popcorn before it hardens.
• While still warm and pliable, transfer the caramel corn to the prepared pan and pull it into smaller sections to avoid large, heavy clumps. Let cool.
• Each batch can be stored in a gallon-size storage bag.

Notes

No need to scrape the pan after pouring the caramel over the popcorn.

I drizzle the caramel back and forth over the popcorn and then stir quickly to coat. 

You will notice the caramel changing to a light copper color right before it’s reached the correct temperature.