No Fail Caramel Corn

Mar. 11

There is this one caramel corn recipe that comes up time and time again. Google it! I’ll wait.

Now that you know what I’m talking about, I’m telling you right now that it suuucks. I’ve tried it many times because the first few times I tried it, I really thought it was me. Then I realized, no, it’s this recipe! It sucks! When the caramel is not clumping up, there just isn’t enough of it to properly coat the popcorn. With a few tweaks, here’s a FOOLPROOF caramel corn recipe that works every time.

Because who has enough sanity or butter on hand to make a failed batch of caramel corn?

Jump To Recipe

But first, the tweaks:

I add vinegar
This does two things: Vinegar is an acid and helps guard against the dreaded crystallization, so helps to make a nice smooth caramel that is clump free. Also, vinegar helps to cut the sweetness of the sugar and corn syrup so it will give a more well rounded, complex flavor.
I use the wet caramel method
The wet caramel method is simply helping your sugar melt at the beginning by adding water. In THAT recipe, they are relying on the water in the butter to help melt the sugar. In my experience, this works some of the time, but not all of the time.
I add butter in at a different stage of the cooking process
I add the butter into the mixture after the sugar has melted as opposed to adding it right in the beginning. Adding it later adds more volume to the recipe, making the coating of the popcorn easier. Plus the butter flavor comes through, so, win win.

The recipe

Foolproof Caramel Corn

Ingredients

10 cups popped popcorn
1 cup packed brown sugar (light or dark)
1/4 cup corn syrup (light or dark)
2 tbsp water
1 tsp vinegar
1/2 tsp salt (I like kosher but any type will do)
1/2 cup butter (doesn’t even need to be room temp😉)
1/2 tsp baking soda
1 tsp vanilla
sea salt to taste

Directions

Preheat oven to 220F. Place the popcorn in a lightly greased roasting pan and put in the oven to keep warm. Warm popcorn will help for an even coat of caramel.
In a medium saucepan, mix together: brown sugar, corn syrup, water, vinegar & salt. Place on med/low heat.
Stir occasionally for approx 5 minutes to let the sugar melt. You’ll know the sugar is melted when you can not feel grains with your spoon on the bottom of the pan. IMPORTANT: if your mixture starts to boil, but the sugar has not melted, turn your heat down and stir until the sugar is melted.
Once the sugar is melted and starts to boil, add your butter in small chunks and stop stirring. Turn up your heat to medium. The butter will incorporate on its own at this point so don’t stir!
Wait approx 4 minutes then dip a clean metal spoon in, if the mixture coats the back of the spoon, then take off the heat. If you want to use a thermometer, then take off the heat between 235-240f.
Whisk in baking soda—(it will double in size), then add vanilla and stir. Pour over the popcorn and stir until coated. Place in the oven for 20 minutes.
Stir the popcorn, then spread the popcorn on to two parchment lined baking sheets. Sprinkle with sea salt. Put back in the oven for 40 minutes, stirring halfway through.
Stir the popcorn once it has come out of the oven so it doesn’t stick together as it cools.

Store in an airtight container or bag. Keeps for about 1 month.

Email or comment if you have any questions.

You’ve got this!

Featured