YOU GUYS! This is the BEST CARAMEL CORN RECIPE EVER! I don’t mean to yell. I just want to be clear. You haven’t lived until you’ve had this caramel corn. It is simple to make and is a show stopper. I have given this as teacher’s gifts, eaten it in place of birthday cake and have been accused of hoarding it for myself. If that is wrong, I don’t want to be right.
The ingredients are pretty standard. And I know there is a lot of negativity surrounding corn syrup and the like. If there is one place in the world they should be, it is dessert. Embrace it people! Then eat some carrots to balance it out.
The only thing hard about this recipe is remembering to watch the caramel so it doesn’t burn. I often try to do something else at the same time thinking I can multi-task. And sometimes I can. But it never works out when I am making caramel. I’m fine with burnt toast. I’m okay with burnt pizza. But there is no place in this world for burnt caramel. Super grody.
If your kids are old enough to be around hot molten caramel, have them help you with this. There is a fun chemical reaction when you add the baking soda to the caramel. It foams up and grows. So cool. I have no idea what the purpose really is but if it helps it come out yummy, I’m all for it.
You can use a roasting pan but I find it is easier to use a large disposable pan. The key to this caramel corn is the baking. It helps coat all of the popcorn and keeps the popcorn from becoming soggy. This is not a sticky caramel corn. It is crisp and buttery and perfect. I like using a larger pan to make sure that I don’t lose half of the batch in to the fiery depths of the oven when I stir it every 15 minutes. FYI, burnt caramel smells almost as bad as it tastes. And then clean up is a breeze because you don’t have to try to get hardened caramel off the pan.
There you have it. Best Caramel Corn Ever. SO easy. I know that some of you may have your own caramel corn recipe that you swear by. But yours is wrong. Mine is better. Sometimes I sprinkle a little Maldon Sea Salt on top as it is cooling down from its last spin in the oven. Oh yeah.
- 2 cups brown sugar (packed)
- 1 cup butter (I've used both salted and unsalted - I don't taste a huge difference)
- 1 tsp salt
- 1/2 cup light corn syrup
- 1 tsp baking soda
- 6 quarts popped popcorn (I use an air popper, but you can use plain microwave popcorn also)
- Pop all your popcorn (6 quarts) and place in disposable baking pan.
- Preheat oven to 250 degrees.
- To a saucepan, add the brown sugar, butter, salt and corn syrup.
- Melt together over medium heat, stirring almost constantly to keep it from burning.
- Heat to boiling and let boil for 5 minutes, stirring almost constantly.
- Remove from heat and add baking soda.
- Stir well.
- Pour over popped popcorn and stir well, taking care not to break the popcorn.
- Bake at 250 degrees for one hour, stirring every 15 minutes.
- Stir the caramel corn as it cools to prevent it from sticking together in big clumps.
- Store in an air tight container.