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Caramel corn recipe

Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It’s everything you hope for in the perfect caramel popcorn recipe! I love everything about this easy homemade caramel popcorn caramel corn recipe, especially that it only requires a few inexpensive ingredients that I usually have on hand.

It’s essentially cheddar popcorn mixed with caramel popcorn! A clear glass bowl full of caramel popcorn. Caramel Popcorn I  have noticed that a lot of caramel popcorn recipes out there just don’t have the right caramel to popcorn ratio. They’re either too sticky, or too hard. The caramel is made on the stove, without the need of a candy thermometer. Then we drizzle the caramel all over the popcorn and bake it over low heat, stirring a few times, to allow the soft caramel to lightly coat all of the popcorn and bake until it’s the perfect texture and crunch.

Now, who’s ready for movie night? For a healthier version of Caramel Popcorn, pop your own popcorn without adding salt, sweeteners, or butter. For over the top amazing Caramel Popcorn, use movie theater style popcorn. The individual ingredients needed to make caramel popcorn including a bowl of popped popcorn, corn syrup, brown sugar, vanilla, baking soda and butter. Add melted butter and salt and shake the bag to coat the popcorn.

Why does my caramel corn get grainy? This Caramel Popcorn recipe will not result in grainy caramel because we have added baking soda and corn syrup, both of which will help break up the brown sugar molecules and prevent them from crystalizing. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes stirring. Four process photos for making caramel popcorn with the sauce made in a skillet and then poured over popcorn on a baking sheet.

Toss gently with a spatula until coated. Bake for 45 minutes, stirring the popcorn every 15 minutes. One corner of a cookie sheet with caramel popcorn in it. Pro Tip: I use a large non-stick skillet to make the caramel sauce for the popcorn because it’s much less messy to clean afterwards, and it comes to a boil faster. The better you seal your container, the longer it will last. You can store it at room temperature on your counter for up to 2-3 weeks.

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