How to Make Caramel Corn
Get some un-popped corn kernels., Heat 1½ tablespoon of oil in a large saucepan over medium-high heat.Use a heavy-bottomed, 3-quart (3-liter) saucepan.This will ensure that the popcorn has enough room to pop., Add three corn kernels, and wait for...
Step-by-Step Guide
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Step 1: Get some un-popped corn kernels.
You will need 2 ounces (42 grams) of un-popped corn kernels to make 8 cups (88 grams) of popped popcorn.
Be sure to get the plain, un-seasoned kind.You can also pre-popped corn.
If you choose to go that route, make sure that you get the plain, unflavored kind, and skip down to {{#sauce|making the caramel sauce}}.
You will need 8 cups (88 grams) of popped popcorn. -
Step 2: Heat 1½ tablespoon of oil in a large saucepan over medium-high heat.Use a heavy-bottomed
If your saucepan is smaller, then you will need to do this in two batches.
If you don't have vegetable oil or peanut oil, try another type of oil with a high smoking point, such as canola or coconut., This will let you know when the saucepan is hot enough for the rest of the popcorn. , This will help them get evenly coated with oil.
Make sure that the corn kernels are distributed evenly across the bottom of the saucepan. , This will bring everything down to the same temperature.
It will help all of the corn kernels to pop at the same time and reduce scorching. , Once the corn kernels start to pop rapidly, shake the saucepan back-and-forth across the burner.
This helps the corn pop evenly as well as prevents scorching.
Keep the saucepan on the stove until the popping slows down to several seconds apart.
Keep the lid tilted open slightly.
This will let the steam escape, and give you nice, dry, crispy popcorn., Sometimes, not off of the corn kernels pop.
This will knock them to the bottom of the saucepan, and pop them. , To get rid of any un-popped corn kernels, give the bowl a good shake, then use a cup to scoop the popcorn out and into another bowl. , You will be using the oven to dry the popcorn later on.
While it is pre-heating, you can make the caramel sauce. , Place a medium-sized saucepan on the stove.
Cut the butter into cubes, then put it into the saucepan.
Let it melt over medium heat, then stir in the sugar, corn syrup, and salt using a rubber spatula. , Stir the mixture as it comes to a boil.
Once it starts to boil, stop, and set your rubber spatula aside.
Let the mixture cook without stirring for 4 minutes.
If you have a candy thermometer, use it to test the temperature.
The ideal temperature should be between 250 and 300°F (122 and 149°C).If you want extra crunchy popcorn, cook the popcorn until you see wisps of smoke., The caramel may start to fizz at this point, which is fine.
Keep stirring until everything is evenly combined. , If you have not already, transfer the popcorn into a large bowl.
Pour the caramel over the popcorn slowly, stirring the popcorn as you do so.
The corn needs to be evenly coated. , Lightly grease the baking dishes first, then spread the popcorn across them as evenly as you can.
If your baking dishes are small, then you may need to use a third one. , Give the popcorn a stir with a rubber spatula ever 15 minutes.
This will help the popcorn bake evenly, and prevents it from getting soggy. , You can leave it like this, or you can break it apart using a spatula. , Increase the salt to 2 teaspoons.
Just after you have taken the popcorn out of the oven, sprinkle some sea salt over it., After you have popped the corn, stir in about 3 cups (375 grams) of chopped walnuts of pecans.
Next, stir in your caramel sauce, and proceed with the rest of the recipe., Make the caramel corn according to the recipe, but reserve about ¼ to ½ cup (60 to 120 milliliters) of the sauce.
After the popcorn has cooled, spread it out onto a baking sheet lined with parchment paper, and drizzle the rest of the caramel sauce over it.
Toss in a handful of mini chocolate caramels, such as Rollo's, and another handful of candy-coated chocolates, such as M&Ms.
Stir everything together, and serve.
M&Ms come in seasonal blends and colors, such as red and green for Christmas, and orange, yellow, and brown for Halloween/Thanksgiving. , After you have finished the sauce, stir in some of your favorite ground baking spices along with the vanilla extract.
You will need at least 3 teaspoons.
Great options include pumpkin pie spice, apple pie spice, and cinnamon., Make your caramel corn first, then let it cool.
Melt ½ cup (90 grams) of semi-sweet chocolate chips in the microwave on medium for 2 minutes.
Give it a stir, then heat it at 20-second intervals, stirring in between, until it is smooth.
Drizzle it over the caramel corn.
Repeat with ½ cup (90 grams) of white chocolate ships.
Wait for the chocolate to harden, then serve. -
Step 3: 3-quart (3-liter) saucepan.This will ensure that the popcorn has enough room to pop.
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Step 4: Add three corn kernels
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Step 5: and wait for them to pop.
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Step 6: Add the rest of the corn kernels
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Step 7: and spread them around.
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Step 8: Cover the saucepan with a lid
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Step 9: then take it off of the stove for 30 seconds.
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Step 10: Put the saucepan back onto the stove
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Step 11: and cook the popcorn.
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Step 12: Turn off the heat
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Step 13: hold the lid down tightly for a few seconds
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Step 14: and shake the saucepan one last time.
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Step 15: Transfer the popped corn into a large bowl.
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Step 16: Preheat your oven to 200 to 250ºF (94 to 122ºC).
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Step 17: Melt the butter in a medium-sized saucepan over medium heat
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Step 18: then stir in the sugar
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Step 19: corn syrup
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Step 20: and salt.
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Step 21: Bring the mixture to a boil
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Step 22: then let it cook for 4 minutes.
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Step 23: Take the saucepan off the stove and stir in the baking soda and vanilla extract.
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Step 24: Slowly pour the caramel sauce over the popcorn.
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Step 25: Spread the popcorn across two large
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Step 26: lightly-greased baking dishes.
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Step 27: Bake the popcorn for 1 hour
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Step 28: stirring it every 15 minutes.Carefully place the baking sheets into the oven and set the timer for 1 hour.
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Step 29: Take the popcorn out of the oven
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Step 30: spread it onto a sheet of parchment paper
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Step 31: and let it cool.The popcorn may have clumped together.
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Step 32: Try salted caramel corn.
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Step 33: Give it a crunch with chopped walnuts of pecans.
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Step 34: Add in some color with candy.
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Step 35: Add some spices to the caramel sauce.
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Step 36: Make some "zebra" caramel corn.
Detailed Guide
You will need 2 ounces (42 grams) of un-popped corn kernels to make 8 cups (88 grams) of popped popcorn.
Be sure to get the plain, un-seasoned kind.You can also pre-popped corn.
If you choose to go that route, make sure that you get the plain, unflavored kind, and skip down to {{#sauce|making the caramel sauce}}.
You will need 8 cups (88 grams) of popped popcorn.
If your saucepan is smaller, then you will need to do this in two batches.
If you don't have vegetable oil or peanut oil, try another type of oil with a high smoking point, such as canola or coconut., This will let you know when the saucepan is hot enough for the rest of the popcorn. , This will help them get evenly coated with oil.
Make sure that the corn kernels are distributed evenly across the bottom of the saucepan. , This will bring everything down to the same temperature.
It will help all of the corn kernels to pop at the same time and reduce scorching. , Once the corn kernels start to pop rapidly, shake the saucepan back-and-forth across the burner.
This helps the corn pop evenly as well as prevents scorching.
Keep the saucepan on the stove until the popping slows down to several seconds apart.
Keep the lid tilted open slightly.
This will let the steam escape, and give you nice, dry, crispy popcorn., Sometimes, not off of the corn kernels pop.
This will knock them to the bottom of the saucepan, and pop them. , To get rid of any un-popped corn kernels, give the bowl a good shake, then use a cup to scoop the popcorn out and into another bowl. , You will be using the oven to dry the popcorn later on.
While it is pre-heating, you can make the caramel sauce. , Place a medium-sized saucepan on the stove.
Cut the butter into cubes, then put it into the saucepan.
Let it melt over medium heat, then stir in the sugar, corn syrup, and salt using a rubber spatula. , Stir the mixture as it comes to a boil.
Once it starts to boil, stop, and set your rubber spatula aside.
Let the mixture cook without stirring for 4 minutes.
If you have a candy thermometer, use it to test the temperature.
The ideal temperature should be between 250 and 300°F (122 and 149°C).If you want extra crunchy popcorn, cook the popcorn until you see wisps of smoke., The caramel may start to fizz at this point, which is fine.
Keep stirring until everything is evenly combined. , If you have not already, transfer the popcorn into a large bowl.
Pour the caramel over the popcorn slowly, stirring the popcorn as you do so.
The corn needs to be evenly coated. , Lightly grease the baking dishes first, then spread the popcorn across them as evenly as you can.
If your baking dishes are small, then you may need to use a third one. , Give the popcorn a stir with a rubber spatula ever 15 minutes.
This will help the popcorn bake evenly, and prevents it from getting soggy. , You can leave it like this, or you can break it apart using a spatula. , Increase the salt to 2 teaspoons.
Just after you have taken the popcorn out of the oven, sprinkle some sea salt over it., After you have popped the corn, stir in about 3 cups (375 grams) of chopped walnuts of pecans.
Next, stir in your caramel sauce, and proceed with the rest of the recipe., Make the caramel corn according to the recipe, but reserve about ¼ to ½ cup (60 to 120 milliliters) of the sauce.
After the popcorn has cooled, spread it out onto a baking sheet lined with parchment paper, and drizzle the rest of the caramel sauce over it.
Toss in a handful of mini chocolate caramels, such as Rollo's, and another handful of candy-coated chocolates, such as M&Ms.
Stir everything together, and serve.
M&Ms come in seasonal blends and colors, such as red and green for Christmas, and orange, yellow, and brown for Halloween/Thanksgiving. , After you have finished the sauce, stir in some of your favorite ground baking spices along with the vanilla extract.
You will need at least 3 teaspoons.
Great options include pumpkin pie spice, apple pie spice, and cinnamon., Make your caramel corn first, then let it cool.
Melt ½ cup (90 grams) of semi-sweet chocolate chips in the microwave on medium for 2 minutes.
Give it a stir, then heat it at 20-second intervals, stirring in between, until it is smooth.
Drizzle it over the caramel corn.
Repeat with ½ cup (90 grams) of white chocolate ships.
Wait for the chocolate to harden, then serve.
About the Author
Christina Mitchell
Committed to making crafts accessible and understandable for everyone.
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