Caramel Corn
![No Image]()
Caramel Corn Cancel reply
Caramel CornYour comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
-
![]()
Jo
As silly as it sounds, I didn’t find out until recently that you could successfully make popcorn on the stove. I had an air popper which flung popped kernels around the kitchen so gave up on that. Followed this recipe to the letter, came out perfect.
xxxxxyyyyy
-
![]()
Bob
I skip the part where you take the pot off of the flame. When the first few kernels pop I add the rest and reduce the heat. Popping will usually start in about a minute. With this technique you don’t burn any kernels and almost all of them pop. Let them rest for 30 seconds to get crispy and then enjoy.
-
![]()
Couldn't Be Parve
This sounds delicious. Just a quick question. How long will this caramel popcorn last before it gets stale? I want to make some for gifts and am wondering how far ahead I can make it. Thanks
-
![]()
Elise Bauer
Great question! I don’t know. We usually eat it up so quickly.
-
-
![]()
Mrs4444
This is exactly the same recipe my family’s used for generations. One tip I would add is to take the time to remove any seeds at the end–Dental work is such a DRAG!
-
![]()
Elise Bauer
Un-popped popcorn kernels are the worst for teeth!
-
-
![]()
Elsa
It was my first time popping my own popcorn and everything turned out great! I visit this site religiously and have used multiple recipes from here. Thanks for all the good recipes and the nice helpful tips along with it!
-
![]()
Lydia
Made this tonight it was terriffic! Made a few modifications… 6 bags of microwave popcorn. Cut bag on the butter, didn’t have corn syrup so I used pancake syrup. The molasses really added nice flavor! We used about 6 quarts of popcorn because the caramel was so sweet. I like my caramel corn googey and hot so omited the baking. Will deffinatly make this again!! New family favorite!!
-
![]()
Meena
re: the baking soda question. Baking soda (sodium bicarbonate) acts as base and reacts with an acid (the molasses, the brown sugar) to form carbon dioxide and water. My guess is that the function of the tiny carbon dioxide bubbles is to create pockets of “air” as the sugar cools and reforms its crystalline structure. I believe this makes the brittle, the caramel, etc. easier to bite through versus biting into a completely solid block of hardened candy – like breaking through three layers of giant bubble wrap, versus punching through a a 3-inch-thich layer of saran wrap.
-
![]()
Clayton
Great break down! I really dig knowing why certain ingredients work for a recipe!
-
![]()
Elise Bauer
I love the visual bubble-wrap explanation of the chemistry Meena, thank you!
-
-
![]()
Sean
This recipe goes great at parties. My family can’t get enough, it barely lasts long enough to cool.
xxxxxyyyyy
-
![]()
Kay
I made this popcorn a couple of months ago it was was sweet & crunchy :) My husband and I couldn’t eat all of it so my co-workers gladly did.
-
![]()
april
I have made this twice in the last month… its soooo good! 4 of us hog it all up in about 2 days. I’ve been out of molasses for a while (big gingerbread people binge) so I omitted that from the recipe both times, still delicious. The second time I forgot the baking soda. It was still tasty and almost as good, but much harder to eat- the caramel sticks to your teeth a bit, and its just hard to chew.
-
![]()
Samantha Beggs
Great! I’m 10 years old and this was pretty easy. I usually HATE caramel corn, but this was great! I would be a good idea to sift the kernels, though. I makes quite a lot. We started in a turkey cooking pot. We used 6 bags, so don’t make that mistake:)
xxxxxyyyyy
-
![]()
Shannon
I am normally indifferent to packaged caramel corn–even the “good” stuff from the shore. Unfortunately for my waistline, I am totally, completely, head over heels for this version. I actually opened the oven door twice during cooking to sample the goods. I burned my tongue, but it was worth it. Needless to say, I inhaled the cooled stuff. So I must say “thank you”; this is going to be my go-to gift for Halloween and Christmas (I was thinking holiday m&m’s after it comes out of the oven). I will, however, curse you when I have to do deep knee bends to get into my jeans.
-
![]()
Kevin E.
I made this at the beginning of December using the Perfect Popcorn as the base and it was the best caramel corn I have ever tasted. I took it to work and it was all gone before the end of the day. People that do not eat sweet products had two or three cupfuls. Thank you for posting such a wonderful recipe.
xxxxxyyyyy
-
![]()
Cindy
We made this recipe and it was incredible! Thanks :)
xxxxxyyyyy
-
![]()
Sang
When I make caramel corn, I throw the popcorn and the hot mixture in a paper bag (the big ones from grocery store) and just toss it around til all the kernels are evenly coated.
this method works great. Trust me :)
Wow. The 30 second trick works like magic. No burn or unpop kernels. Thank you!!!!
xxxxxyyyyy
Popcorn was perfect – all popped and no burnt kernels! Thanks for sharing !
Wow! This is really a perfect method. Everything popped, nothing os burnt. Delicious and very easy. Thank you.
xxxxxyyyyy
Worked like a charm! Thanks so much for sharing.
xxxxxyyyyy
I have tried different ways of popping a corn and still it doesnt pop well,and lots of unpoped corn remain in the pot,it burns attimes am feeling frustrated please help.thamks
Hi, Oluchi! If you’ve had bad luck with several recipes in a row, then my best guess is that your popcorn is at fault. I’d suggest throwing out what you’ve bought and purchasing some fresh kernels. If you’ve done that already and are still having trouble, then you might try making popcorn in the microwave instead: add 1/4 cup kernels to a paper bag (no oil, and I use brown paper sandwich bags), fold over the top a few times, and microwave on HIGH for 2 to 3 minutes until popping slows to more than 1 second in between pops. You’ll still get some unpopped kernels, but I’ve had good success with this method, personally. Good luck!