Caramel Corn

Caramel Corn is a crunchy, sweet snack with a buttery coating that bakes into a glossy shell around each piece of popcorn. This small-batch version is sticky at first, then sets into crisp, toffee-like clusters with a deep brown sugar flavor.

Nutrition · per serving

509kcal

4.8gProtein

71.9gCarbs

24.3gFat

3.2gFiber

2 servings

Ingredients

7 items

Popcorn base

plain popped popcorn80 g

fine salt1 g

Caramel coating

unsalted butter45 g

light brown sugar100 g

light corn syrup30 g

vanilla extract3 ml

baking soda1.5 g

Tips

•For the best texture, use freshly popped popcorn with as few unpopped kernels as possible.
•If starting from kernels, pop about 35 g popcorn kernels to yield roughly 80 g popped popcorn; this will add a few minutes to the total time.
•Do not overcook the caramel on the stove, or it can taste bitter.
•Store completely cooled caramel corn in an airtight container for up to 3 days, though it is best on the day it is made.

Steps

1
Preheat the oven to 120°C. Line a small baking tray or ovenproof dish with baking paper. Put the plain popped popcorn in a large mixing bowl, remove any unpopped kernels, and sprinkle over the salt so it distributes evenly.
80 g plain popped popcorn1 g fine salt
2
In a small saucepan over medium heat, melt the butter. Add the light brown sugar and light corn syrup, stirring until the sugar is evenly moistened. Once the mixture comes to a full boil, stop stirring and boil for 3 minutes; the bubbles should look thick and glossy. This helps the coating set crisp rather than grainy.
45 g unsalted butter100 g light brown sugar30 g light corn syrup
3
Take the saucepan off the heat. Immediately stir in the vanilla extract and baking soda. The caramel will foam up rapidly; this is normal and makes the coating lighter and easier to spread.
3 ml vanilla extract1.5 g baking soda
4
Pour the hot caramel over the popcorn and quickly fold with a spatula until the popcorn is as evenly coated as possible. Work gently to avoid crushing the popcorn, but move fast before the caramel starts to firm.
80 g plain popped popcorn
5
Spread the coated popcorn onto the prepared tray in an even layer. Bake for 12 minutes, stirring once halfway through, until the caramel looks dry and glossy rather than wet. This short bake is enough for a small batch and keeps the recipe within time.
6
Remove from the oven and let the caramel corn cool on the tray for 5 minutes, then break apart any large clusters. Serve warm or at room temperature once crisped slightly.

Origin & History

Caramel corn became popular in the United States in the late 19th century as sweet-coated popcorn emerged at fairs, circuses, and confectionery shops. Home-baked versions developed as an easy way to make crisp, glossy caramel-coated popcorn in family kitchens.

american popcorn vegetarian snack baked caramel

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Steps

Preheat the oven to 120°C. Line a small baking tray or ovenproof dish with baking paper. Put the plain popped popcorn in a large mixing bowl, remove any unpopped kernels, and sprinkle over the salt so it distributes evenly.

80 g plain popped popcorn1 g fine salt

In a small saucepan over medium heat, melt the butter. Add the light brown sugar and light corn syrup, stirring until the sugar is evenly moistened. Once the mixture comes to a full boil, stop stirring and boil for 3 minutes; the bubbles should look thick and glossy. This helps the coating set crisp rather than grainy.

45 g unsalted butter100 g light brown sugar30 g light corn syrup

Take the saucepan off the heat. Immediately stir in the vanilla extract and baking soda. The caramel will foam up rapidly; this is normal and makes the coating lighter and easier to spread.

3 ml vanilla extract1.5 g baking soda

Pour the hot caramel over the popcorn and quickly fold with a spatula until the popcorn is as evenly coated as possible. Work gently to avoid crushing the popcorn, but move fast before the caramel starts to firm.

80 g plain popped popcorn

Spread the coated popcorn onto the prepared tray in an even layer. Bake for 12 minutes, stirring once halfway through, until the caramel looks dry and glossy rather than wet. This short bake is enough for a small batch and keeps the recipe within time.

Remove from the oven and let the caramel corn cool on the tray for 5 minutes, then break apart any large clusters. Serve warm or at room temperature once crisped slightly.